Cherry pie

Ingredients:

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:
4 cups (960 ml) pitted, sweet or tart fresh cherries(can use 4 cups (960 ml) sweet or tart canned or bottled cherries, drained with 1/3 cup (80 ml) cherry juice reserved)
3/4 cup (150 grams) granulated white sugar, or as needed
3 tablespoons cornstarch or 2 1/2 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
1/2 teaspoon Kirsch or 1/4 teaspoon pure almond extract(optional)
2 tablespoons (25 grams) unsalted butter, cut in small pieces

For crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

Preheat the oven to 425 degrees F (205 degrees C)and place the oven rack in the lower third of the oven.

Make the Cherry Filling: 

Place the cherries in a large bowl. Add the sugar, cornstarch or tapioca, salt, lemon juice, vanilla extract, and Kirsch or almond extract (if using) and gently toss to combine. (If using canned cherries also add the 1/3 cup (80 ml) reserved cherry juice.) Let sit for about 10-15 minutes and then pour the mixture into the prepared pieshell and dot with the 2 tablespoons of butter. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 40 minutes longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

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