How to Make Sweet Cherry Pie

Sweet Cherry Pie Recipe Source: American Test Kitchen
Ingredients: Serve 8 ( Makes one 9 inch pie )
1 recipe foolproof double crust pie dough (recipe follows)
2 red plums, halved and pitted
6 cups ( 2 pounds ) pitted sweet cherries or 6 cups pitted frozen cherries, halved
½ cup (3 ½ ounces) sugar
1 tablespoon lemon juice
2 teaspoons bourbon (optional)
2 tablespoons instant tapioca, ground
1/8 teaspoon salt
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter, cut into ¼ inch pieces
1 large egg, lightly beaten with 1 teaspoon water
How to Make Sweet Cherry Pie

Remove 1 disk of dough from refrigerator and roll out on generously floured (up to ¼ cup) counter to 12 inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1 inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate until dough is firm, about 40 minutes.

Adjust oven rack to lowest position, place baking sheet on oven rack, and heat oven to 400 degrees. Process plums and 1 cup halved cherries in food processor until smooth, about 1 minute, scraping down sides of bowl as necessary. Strain puree through fine mesh strainer into large bowl, pressing on solids to extract liquid; discard solids. Stir remaining halved cherries, sugar, lemon juice, bourbon (if using), tapioca, salt, and cinnamon (if using ) into puree; let stand for 15 minutes.

Transfer cherry mixture, including all juices, to dough lined plate. Scatter butter pieces over fruit. Roll out second dish of dough on generously floured counter (up to ¼ cup) to 11 inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½ inch overhang. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges with egg mixture. With sharp knife, make 8 evenly spaced 1 inch long vents in top crust. Freeze pie for 20 minutes.

Place pie on preheated baking sheet and bake for 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble around edges and crust is deep golden brown, 30 to 40 minutes longer.

Transfer Pei to wire rack; let cool to room temperature so juices have time to thicken, 2 to 3 hours. Cut into wedges and serve.

Make one 9 inch double crust pie:
2 ½ cups (12 ½ ounces) all purpose flour
2 tablespoons sugar
1 teaspoon salt
12 tablespoons unsalted butter, cut into ¼ inch pieces and chilled
½ cup vegetable shortening, cut into 4 pieces and chilled
¼ cup cold vodka
¼ cup cold water
How to Make Sweet Cherry Pie

Pulse 1 ½ cups flour, sugar, and salt in food processor until combined, about 2 pulses. Add butter and shortening and process until homogeneous dough just start to collect in uneven clumps, about 15 seconds dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape down bowl and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to press on dough until it is tacky and sticks together. Divide dough into 2 even balls and flatten each into 4 inch disk. Wrap each disk in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. End

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