Balaton Cherry Pie (5 star)

4
8/14/11
After a meeting at work Robert took us to his Orchards in Santaquin to see his operation. It was very impressive from the harvesting, coolling, washing, pitting, and final preparation. He told us about a new variety of pie cherries, Balaton, they are growing. The Balaton is a European favorite named for a like in its native Hungary. It has the tangy tast of a sour cherry, but the smooth satisfying flavor of a sweet cherry, and a deep burgundy color. Of course, I had to try some. I bought one package which turned out to be about 4 cups worth. They are great cherries, the best I have tasted. I turned to the "Pie" book and sure enough it had a Balaton Pie recipe.



Balaton Cherry Pie
(Pie, Ken Haedrich, Harvard Common Press)

4 cups fresh Balaton cherries, stemmed and pitted

1/2 cup granulated sugar

1-1/2 tablespoons cornstarch

1/4 teaspoon almond extract

Buttermilk Pie Crust
(Lion House Pies, Deseret Book)

3 cups flour
1/2 teaspoon salt
1 cup shortening
1/4 cup butter
1/2 cup buttermilk