Once A Year Cherry Pie
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
Sugar1 tsp
Baking Powder1 tsp
Salt2 tbsps
Unsalted Butter2 large
Egg3 tbsps
Cornstarch3 tbsps
Water1 tsp
Almond Extract1 tsp
Ground CinnamonDirections:
1
In a food processor, combine flour, sugar, salt and baking powder in bowl fitted with metal blade
2
Pulse 3 times at 1-second intervals to mix
3
Add butter to work bowl and pulse about 15 times until mixture is fine and powdery and resembles coarse ground cornmeal and no large pieces remain
4
Add the eggs and pulse ten times or so, until the dough forms a ball
5
Scatter a teaspoon of flour on the work surface and scrape the dough out onto it
6
Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform
7
Press the dough into 2 equal disks
8
Sandwich the disks of dough between two pieces of plastic wrap and press into a 6-inch circle
9
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour
10
To make the filling, pit the cherries over a bowl
11
Slash the side of each one with a stainless steel paring knife and squeeze gently to extract the pits
12
Put the cherries in the bowl as they are pitted
13
When all the cherries have been pitted drain the juices from the bowl into a non-reactive saucepan and add 1 cup of the cherries and the sugar
14
Bring to a simmer over low heat, stirring occasionally, until the sugar is melted and the mixture is very liquid--about 5 minutes
15
Combine the cornstarch and water in a small bowl and whisk the cherry and sugar mixture into it
16
Return to the pan and cook, stirring constantly, over low heat, until it comes to a boil thickens and becomes clear
17
If it does not become clear, continue to cook over low heat an additional few minutes until it does
18
Pour into a large bowl and stir in the remaining filling ingredients, except the cherries then add the remaining cherries
19
Set racks at the upper and lower thirds of the oven and preheat to 400 degrees
20
Roll out the bottom crust and arrange in pan
21
Pour the cooled filling into the bottom crust
22
Prepare a diagonal lattice top crust
23
Flute the edge of the pie and carefully brush it with egg wash
24
If you wish, sprinkle the top the pie with sugar
25
Place the pie in the oven an and lower the temperature to 375 degrees
26
Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling
27
If the top crust has not colored sufficiently after 30 minutes, move the pie to the upper rack of the oven for the last 10 minutes
28
Cool the pie on a rack
29
Serve wedges of pie alone or with ice cream
30
Keep the pie at room temperature on the day it is baked
31
For longer storage, refrigerate the pie well wrapped in plastic
32
To reheat remove the plastic and bake the pie at 350 degrees for about 15 minutes before serving