Cherry Pie
You will need a cherry pitter for this pie.
Save any scraps of this dough to create a decorative design for the top of the pie.
Classic Pie Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup solid vegetable shortening
4 to 5 tablespoons ice water
• Combine the flour and salt in a food processor.
• Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
• With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together.
• If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.
• Divide the dough in half, forming each half into a thick disk.
• Wrap each disk in plastic.
• Refrigerate for at least 1 hour to chill.
• Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
• Work quickly, as the dough can become sticky.
• With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit.
• If the dough should tear, just press it together gently.
• Trim the dough, leaving a 1-inch overhang.
• If making a single-crust pie, turn the edge under and flute it decoratively.
• Repeat for a top crust or for another bottom crust.
• The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
Follow the individual pie recipes for filling and baking.
Yield: an 8- or 9-inch double-crust pie.
4 cups Bing cherries, pitted
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1 to 1 1/2 cups sugar (depending on the sweetness of the fruit)
1/4 teaspoon ground cinnamon
Pinch of salt
1/4 teaspoon almond extract
1 tablespoon grated orange zest
1 1/2 tablespoons cold unsalted butter, cut into small pieces
Preheat the oven to 450°F.
• Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.
• Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt.
• Toss with the cherries.
• Let rest for 15 minutes.
• Add the almond extract and the orange zest; toss well.
• Line a 9-inch pie plate with one crust and prick all over with a fork.
• Spoon the cherry filling evenly into the crust.
• Dot all over with butter.
• Cover with a top crust.
• With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge.
• Cut a few slits in the top to allow steam to escape.
• Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes.
• Bake pie in center of the oven for 10 minutes at 450°F.
• Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden.
• Let cool on a rack before serving warm or at room temperature.
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