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:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
1 tablespoon (about) milk
Directions:
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. Can be made 2
days ahead. Keep chilled. Let dough soften slightly before rolling out.
For filling:
Position rack in lower third of oven and preheat to
425°F.
Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend.
Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch
round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2
inch. Roll out second dough disk on floured surface to 12-inch round.
Using large knife or pastry wheel, cut ten
3/4-inch-wide strips from dough round. Transfer filling to dough-lined
dish, mounding slightly in center.
Arrange dough strips
atop filling, weaving to form a 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 1 hour longer. Transfer pie to rack and cool completely.
Serve and enjoy!
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