 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
I have always loved cherry pie, and came across this recipe. I'm sure you will love it. Pitted cherries in pails should soon be available at your nearest supermarket, so stock up while you can :+D Ingredients:
1 recipe shortcrust pastry |
or, you can also use the boiling water pastry recipe listed in my recipe folder. |
1 cup granulated sugar |
2 tbsp quick-cooking tapioca |
pinch salt |
5 cups pitted sour cherries |
shortcrust pastry |
3 cups all-purpose flour |
1 tsp salt |
3/4 cup unsalted butter, cubed |
1/4 cup shortening, cut in pieces |
1/3 cup cold water |
1 tbsp white vinegar or lemon juice |
Directions:
1. Preheat the oven to 450ºF
2. Divide pastry into two equal portions.
3. Roll out one half and line a 9-inch pie plate leaving a 1-inch overhang.
4. Reserve other portion of dough.
5. Chill pie crust and remaining dough until needed.
6. Combine sugar, tapioca and salt in a bowl.
7. Place cherries in a large bowl and toss with sugar mixture until coated.
8. Fill chilled pie shell with cherry mixture.
9. To make lattice top: roll reserved pastry to 1/8-inch thick.
10. Using a ruler and a pizza wheel, cut sixteen 3/4 inch strips.
11. Lay 8 strips across the pie in 1 direction, leaving about a 3/4 inch gap between strips.
12. To weave a lattice crust, gently fold back every other strip starting with the first strip on the left.
13. Lay one strip of dough across top end of pie, perpendicular to original strips. Replace the folded strips.
14. Starting with the second strip from the left, fold back alternating strips.
15. Lay another strip of dough parallel to the first crosswise strip, leaving a 3/4 inch space in between.
16. Replace folded strips.
17. Continue folding back alternating strips until lattice is woven.
18. Trim all pastry to about 1/2 inch from edge of pie plate.
19. Moisten the bottom crust with water and lightly press strips to it to seal together.
20. Fold bottom crust overhand over the lattice ends and pinch together, making either a fluted or plain crust edge.
21. Bake for 10 minutes, then reduce heat to 350ºF and bake for 45 minutes to 1 hour more or until juices are bubbling and thick.
22. Serve warm or cold.
23. -
24. The pastry:
25. Sift together flour and salt in a large bowl.
26. Cut in butter and shortening until the mixture resembles coarse bread crumbs.
27. In a separate bowl, combine water and vinegar or lemon juice.
28. Add enough liquid to gather pastry into a ball and knead together for 1 minute.
29. Divide dough into 2 equal portions.
30. Alternatively, use a food processor.
31. Add flour, salt, butter and shortening into the processor.
32. Pulse together.
33. Add liquid but do not let pastry form a ball in the processor.
34. Then remove, knead it together by hand.
35. Roll out as needed or wrap in plastic wrap and chill.
36. Makes enough pastry for one 9-inch (23-cm) or 10-inch (25-cm) two-crust pie
|
|