Ingredients
For the Crust
½cup/120 milliliters cold whole milk, plus more if needed
1tablespoon apple cider vinegar
2⅔cups/340 grams unbleached all-purpose flour
2tablespoons granulated sugar
1tablespoon kosher salt
8ounces/227 grams (2 sticks) cold unsalted butter, cut in ½-inch (12 millimeter) cubes
1large egg
¼cup/60 milliliters whole milk
Raw sugar, for sprinkling
For the Filling
8 cups/38 ounces/1,100 grams pitted sour cherries, fresh or frozen
1cup/200 grams granulated sugar (see tip)
5 tablespoons/36 grams cornstarch
½ teaspoon fine sea salt
3 tablespoons cherry liqueur or cherry-flavored brandy
Preparation
Make the crust: In a liquid measuring cup, stir together the milk and vinegar. In a large mixing bowl, toss the flour, sugar and salt with a fork to combine. Using a pastry cutter, cut in the butter cubes until the butter is the size of small peas. Using a fork or large spoon, slowly add the liquid in 4 or 5 additions, stopping after every pour to combine, until the dough just sticks together. Knead lightly in the bowl until it forms a taut ball.
Separate dough into 2 equal-size disks and cover tightly with plastic wrap. Refrigerate for at least an hour. (Dough can be stored in the refrigerator for up to 1 week or frozen for up to 2 months.)
Make the filling: Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve. Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly. (Total cooking time should be about 20 minutes.) Add liqueur, stir and remove from heat. Let cool to room temperature.
Assemble the pie: Heat oven to 425 degrees. On a lightly floured work surface, roll out 1 disk of dough into a ⅛-inch (3 millimeters) thick circle about 15 inches (38 centimeters) in diameter. Transfer to a 9-inch/23 centimeter deep-dish pie plate and chill in refrigerator as you work on the top crust.
Working quickly, roll out a second disk into an ⅛-inch (3 millimeters) thick rectangle about 15 inches (38 centimeters) long and 12 inches (30 centimeters) wide. Cut into 6 strips about 2 inches (5 centimeters) wide. Remove pie plate from refrigerator and fill with cherry filling. Weave lattice strips over the top. Seal, trim and crimp the edges. Or cut dough into five zigzag strips and lay on top of pie filling, trimming excess.
In a small bowl, whisk the egg and milk to make an egg wash. Brush the crust with it, and sprinkle with raw sugar.
On a baking sheet, bake pie for 20 minutes at 425 degrees, rotating once halfway through. Lower heat to 350 degrees and bake another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy. Juice may bubble onto baking sheet. Remove pie to wire rack to cool before serving. The pie can be stored in the refrigerator for up to 5 days.
Description
This pie is so much better than the usual pie made with canned cherries.
Servings
1 Pie
Notes
Each Thanksgiving, this is requested by my grandson as it is his favorite pie. Who can refuse a grandchild? You
can use the pie crust recipe that you usually use and still get wonderful results. The picture is one of the pie that I made. I saw a suggestion to use cut outs rather than a lattice, and I think these autumn ones were great fun when I made it for Thanksgiving.
Source
Sara Bonisteel for the New York Times
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