Wednesday, July 22, 2009
Another fruit in season means another pie. This time it's cherry! I found another great recipe from epicurious. I start with a common pie crust. Flour, salt, sugar. Add cold, cubed butter. And cold, cubed shortening. This is my own addition. Add ice cold water while mixing until it comes together. Shape into 2 balls and flatten. In the fridge for at least an hour. Next, the filling. I bought these cherries from the farmer's market. I picked Queen Anne cherries because they didn't have sour cherries. You don't want an overly sweet fruit for pies because your filling will be too sweet. Time to pit each and everyone of these. I used a chopstick and just carefully poked the seed out while trying to keep the fruit intact. Took about 30-45 minutes. Next, add the sugar, salt, cornstarch, extract, and lemon juice. The sweeter the berry, the more lemon you'll need. While the fruit macerates, roll out your dough for a 9" glass pie pan. Leave some overhang. Fill with cherry mixture and dot with butter. Roll out second dough disk and cut into strips. Create a lattice top by alternating the strips. Lastly, press rim into place to seal dough. Brush top with egg wash and a sprinkle of sugar. Bake for about and hour or so. Cover the top with aluminum foil if the crust starts to brown too quickly. When the filling bubbles, it's ready! Let cool overnight. The pie looks great! Unfortunately, I picked the wrong cherries. The flavor just doesn't seem right. It's not cherry enough. Even without sour cherries, I should have picked a fully red cherry that is sweeter and just use more lemon juice. It still tasted fine but not one of the better pies I've made. Also, pitting each cherry is very tedious. This was the most laborious pie to date. I don't think I would choose to make this again unless I was really craving cherry pie. Classic Sour Cherry Pie with Lattice Crust Bon Appétit | June 2008 by Lori Longbotham You've never had a cherry pie this good—an incredible sour cherry filling, a light and flaky crust, and vanilla ice cream to top it all off. If you can't find sour cherries, use sweet cherries and a little extra lemon juice instead. Yield: Makes 8 servings ingredients Crust: 2 1/2 cups unbleached all purpose flour 1 tablespoon sugar 3/4 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 5 tablespoons (or more) ice water Filling: 1 cup plus 1 tablespoon sugar 3 tablespoons cornstarch 1/4 teaspoon salt 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries) 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries) 1/2 teaspoon vanilla extract 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes 1 tablespoon (about) milk Vanilla ice cream preparation For crust: Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out. For filling: Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.