MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sour Cherry Pie
Categories: Pies, Pastry, Fruits, I scream
Yield: 6 servings
MMMMM-------------------------PIE DOUGH------------------------------
Ice
2 1/2 c A-P flour
1 tb Natural cane sugar; + 2 ts
- more for garnish
1/4 ts Kosher salt
8 oz Cold unsalted butter;
- in small cubes
1 lg Egg; for brushing
MMMMM---------------------FILLING & SERVING--------------------------
3 lb Fresh sour cherries; pitted
1/4 c Natural cane sugar
1/4 c Tapioca flour
- (tapioca starch)
1 ts Pure vanilla extract
1/2 sm Lemon; zest of, fine grated
1 pn Ground cinnamon
1 pn Kosher salt
Vanilla ice cream;
- for serving
Dough:
Fill a liquid measuring cup with water and a few pieces of ice, and
place in the freezer briefly. In a large bowl, add the flour,
sugar, and salt, and stir briefly to combine. Add the cold butter
pieces and, using your fingers or a pastry blender, smush them into
the flour mixture until only pea-size pieces remain.
Retrieve the ice-cold water and drizzle 3 tb of the liquid (no ice)
into the flour mixture, working it in with your spare hand.
Continue to add up to 3 tb more water as needed, working it in
until the dough is still crumbly but just moist enough to hold
together when squeezed.
Place a large piece of plastic wrap on a work surface. Add half the
dough (11 oz) onto the plastic wrap, and press it to form a neat
pile in the center. Using the sides of the plastic wrap and the
warmth and force of your hands, firmly gather the dough into a
tight ball, then flatten it into a compact, tightly wrapped 1" disk
with no visible cracks. Seal the dough tightly with a second piece
of plastic wrap and refrigerate. Repeat with the remaining dough.
Let the rounds chill for at least 1 hour and up to 1 day.
When ready to bake, remove one of the disks of dough to a
well-floured work surface, and let it rest at room temperature for
about 5 minutes, or until still chilled but more pliable. Using a
lightly floured rolling pin, roll out the disk into a 1/8" thick
round, rotating often and flouring the surface more as needed to
prevent sticking. Carefully transfer to a 9" glass or ceramic pie
plate, and press it gently against the sides and bottom to fit.
Patch any holes as needed. Refrigerate.
Roll out the remaining disk of dough using the same method, and
transfer to a large, parchment-paper-lined baking sheet lightly
dusted with flour. Cut lengthwise into seven 1-1/2" strips.
Refrigerate.
Set a rack in the lower third of the oven and set @ 425 F/218 C.
Line a rimmed baking sheet with foil, and set it aside. Meanwhile,
prepare the filling: Gently pit the cherries, recruiting help as
needed, and place them in a large bowl as you work. Stir in the
sugar, tapioca flour, vanilla, lemon zest, cinnamon, and salt to
distribute evenly. Working quickly so the cherries don't release
too much juice, retrieve the dough-lined pie plate and dough
strips. Add the cherries and about 1/4 cup of their juices to the
center of the pie plate, mounding them slightly in the center.
Weave the dough strips over the top in a lattice structure. Trim
all but about 1-1/2" of the overhanging top and bottom doughs, and
discard. Roll up the remaining bottom dough over the top dough, and
crimp the crust into your desired style. Transfer the pie to the
freezer for 10 minutes.
Remove from the freezer, and transfer to the lined baking sheet. In
a small bowl, beat the egg with 1 ts cold water. Using a pastry
brush, lightly coat the top and edges of the dough with the egg
wash, and sprinkle the top dough with the remaining 2 ts sugar.
Bake in the lower third of the oven until the edges start to brown
lightly, about 25 minutes. Lower the heat to 375 F/190 C, and
continue baking, turning once halfway through, until the crust is
golden brown and the filling looks thickened and syrupy and is
bubbling slowly, 45 to 50 minutes more.
Remove the pie from the baking sheet and transfer to a wire rack.
Let cool completely (or nearly) before slicing into wedges. Serve
the slices with vanilla ice cream.
Recipe FROM:
https://www.saveur.com
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