Preheat oven to 400 degrees
- 1 can Oregon Red tart Pie Cherries, drained juice reserved
- 1 can Oregon Dark Sweet Cherries, drained save juice for another use
- ½ c. sugar
- 3 T. cornstarch
- ¼ cup fresh orange juice
- 1 ½ cup organic unbleached flour
- 1/3 tsp salt
- 1/4 cup buttermilk
- ½ cup light olive oil
- grated zest of one orange
- Measure flour and salt, add milk , oil and zest. Stir only until dry ingredients are blended in.
- Make a flat disc and place between two sheets of wax paper. Roll out to about 12inches. It does not have to be perfect-that’s the beauty of rustic! Remove the top layer of wax paper and transfer to a 9inch pie plate. Leave the top layer of wax paper on and try to keep the edges standing up or falling into the center a bit. Put in the freezer for 30 minutes while you make the filling.
- Put the cornstarch and sugar in a saucepan and whisk together, stir the tart cherry juice and orange juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat and gently stir in both kinds of cherries.
- Remove the crust from the freezer and gently remove the wax paper. Pour the filling into the crust and just fold the edges over the filling. Bake for 30-40 minutes until the crust is lightly brown and the filling starts to bubble. Cool several hours to allow filling to set up before slicing. Or serve warm with vanilla ice cream and let the juices run!
- BTW-add a splash of the reserved cherry juice to sparkling water for a refreshing drink, garnish with an orange slice for a delightful “mocktail”!