Cherry Pie
for the crust:
2 cups all-purpose flour, sifted or lifted and then measured
1/3 teaspoon fine sea salt
2 teaspoons sugar
2/3 cup unsalted butter, chilled
1/2 cup cold water
for the filling:
4-5 cups cherries (fresh is best...otherwise use canned or frozen)
1/3 to 1 cup sugar, depending on the cherries
zest of 1 orange or lemon
1 tablespoon lemon or orange juice
1/2 cup flour
1/2 teaspoon fine sea salt
1/4 teaspoon cinnamon
1 tablespoon unsalted butter
Preheat oven or convection oven to 425 degrees. Using a food processor
with the steel chopping blade in place, whirl the flour, salt, and sugar
to blend. Add the butter in chunks, and then the water. Process just
until the dough seems to want to form a ball. Try not to over-blend.
Remove the dough to a floured pastry cloth and cut into two parts, one
slightly larger than the other.
Cover and set aside. In a large bowl, combine the cherries (pitted!),
sugar, zest, juice, flour, salt, and spices. Mix well.
Set aside. Roll out the larger of the two balls of pie dough into a
circle larger than your pan. Lift into the pan. Pile in the cherry
mixture. Dot with the butter. Roll out the remaining dough and make
slits in it and place on top of the pie, sealing the edges. It helps to
glue them together if you use just a little water on the bottom lip of
the crust first. Brush the top of the pie with milk or cream, sprinkle
with a little sugar.
Bake for 10 minutes at 425 degrees, and then reduce heat and bake for
about 45 minutes at 350 degrees. OR, make sure you assemble the pie in a
glass or ceramic pie dish, and then while the oven or convection oven is
preheating, pop the pie into your microwave oven on high for 10 minutes.
Then transfer to the hot oven, reduce the heat to 375 degrees, and bake
for 25-30 minutes, or until nicely browned.
The bottom crust will be crisper with this method.
Desserts Pies and Tarts |
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