The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Thursday, June 14, 2007

Cherry Pie

I love making pies....but I've never made a cherry pie! I found some beautiful fresh cherries at the market and decided to go for it!

Basic Pie Dough:
2 1/2 c all-purpose flour
Fine sea salt
1/4 tsp baking powder
2 sticks cold unsalted butter, cut into cubes, plus more for greasing
1/3 c ice-cold water

Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets
Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.

Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
Lightly flour a board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. ***Cooks note: the key is to keep it cold!***

Roll out dough into rounds about 1/8 th of an inch thick. Lay first round into the pie plate and make sure it reaches the edges neatly.

Meanwhile, preheat oven to 375*F.
For the filling:
2 lbs cherries, pitted
1/2 c sugar
2 tbsp cornstarch
Zest of 1/2 lemon

Fill the pie with filling. Remove second round from refrigerator and roll out to a circle larger than the pie plate (about 1 in overhang). Decorate pie top as you see fit. I used little cherry pie crust cutters, but a few slits in the crust will do. (This allows the pie to cook properly and release steam) Lay top crust on top of filling and seam all edges with a pinch pattern. Bake for about 45 minutes or until crust is brown and juices thicken.


charm city cupcake said...

Looks like you used regular cherries? (ie, not sour cherries - and I don't think they were in season a month ago). So you don't bake your bottom crust? How did that turn out? I'm curious because I'm on the fence about doing so for the pie I'm making tonight!

ayseyaman said...

Hi Meghan,
This cherry pie looks delicious!:)
Should be nice with ice cream, too :)