This time of year, late June and early July, has always been punctuated by the smell of a mountain pie baking in the oven. Growing up my grandmother always made one for my birthday, and I’ve continued the tradition. Served hot with ice cream, this dessert and its sweet fruit has long been a summer favorite.
Last weekend a friend of ours, another North Carolinian living in Baltimore, invited us over for a full on pig roast. I couldn’t have been more excited, I haven’t been to a good pig pickin’ since a Rosemond family reunion a few years ago. I thought long and hard about what to bring (cooking for an unknown audience makes me nervous) before settling on my favorite summer dessert paired with my favorite fruit of the moment. Saturday afternoon I sat down with a bowl of cherries and before I knew it I was pulling this beautiful pie* out of the oven.
I used the rest of the honeysuckle butter we made a few weeks ago, which was the perfect addition to the sweetness of the cherries. I also used greek yogurt and a little water instead of milk, which added a tartness to the crust. The whole thing was delicious, a tasty compliment to a hell of a smoked pig.
*I recognize that this is much closer to a cake or a cobbler than a traditional pie, but Mountain Pie it has always been called and therefore pie it shall always be.
Cherry Mountain Pie
1 cup flour
1 cup sugar*
1/2 cup greek yogurt
1/2 cup water
1 tsp vanilla extract
1 stick butter
1 1/2 tsp baking powder
1 tsp salt
2 cups pitted cherries
Heat oven to 350.
In your dish, melt the butter.
While the butter is melting, mix together to flour, sugar, yogurt, water, vanilla extract, baking powder, and salt.
When the butter is melted, pour the flour mixture into it. DO NOT MIX. Add the fruit on top. DO NOT MIX.
Bake for 40 minutes to 1 hour, or until golden brown. Serve with ice cream.