Cherry pie
- 2 cold pie crust disks, (recipe follows)
- 4 cups pitted fresh cherries (about 2 1/2 pounds unpitted)
- 3/4 cup (150 g) sugar
- 4 tablespoons cornstarch
- 1/8 teaspoon salt
- Juice of half a lemon
- 1/4 teaspoon almond extract
- 1 tablespoon cold unsalted butter, cut into small bits
- 1 egg, beaten with 1 tablespoon water
- 1 tablespoon sugar
Preheat oven to 415°F.
Remove one disk of dough from the refrigerator, discard plastic wrap and transfer to a clean surface lightly dusted with flour. Roll out into a 12 inch round and transfer to a 9-inch pie plate, leaving a 1/2 inch overhang. Cover with plastic wrap and chill in refrigerator for at least 30 minutes, or in the freezer for at least 15 minutes.
Stir together the cherries, cornstarch, sugar, salt, lemon and almond extract gently together in a large bowl. Pour the mixture in the cold pie shell and scatter butter pieces on top.
Roll out the second disk of pie crust, and carefully lay it over the cherries. Trim to have a 1/2 inch overhang, and press to seal with the bottom crust, then fold it under so it is level with the edge of the pie pan. Press with a fork or crimp with fingers to seal tightly. Cut 4 perpendicular steam vents into the top crust and transfer to the freezer to chill for 30 minutes. (Alternatively, cut dough into strips and create a lattice-top pie).
Preheat oven to 215°C. Brush the top of the pie with egg wash and sprinkle with 1 tablespoon of sugar. Cook directly on the bottom of the oven, or on the lowest rack for 15 minutes, then lower oven temp to 375°F and continue cooking until the juices are bubbling and the crust is nicely browned. If it browns to quickly, you can cover the top with a sheet of aluminum foil. Serve the apple pie warm with vanilla ice cream or whipped cream.
Pie Crust
All the ingredients must be cold to avoid a tough crust. Chill the flour in the refrigerator for at least 30 minutes. The butter pieces should be chilled in the freezer for 10 minutes before use.
- 2 cup plus 2 tablespoon (320 g) flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 stick, 230 g) butter, chilled and cut into 1 cm pieces
- 4 to 7 tablespoons ice water
- 2 teaspoons apple cider vinegar
In a food processor with a metal blade, briefly pulse together the flours, salt and sugar. Add the butter and quickly pulse until chunks are the size of peas.
Add vinegar and smallest amount ice water, and pulse briefly. Mixture will be powdery but should hold together when pinched. Add more water and pulse again if necessary.
Transfer to a plastic bag and briefly knead from outside of bag until mixture holds together. Divide dough evenly and form into two balls, wrap with plastic and flatten into disks. Refrigerate at least 1 hour (preferably overnight) before rolling out and baking.
