Late-Summer Cherry Pie
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
47
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Whole Milk1 tbsp
Distilled White Vinegar2 cups
All-Purpose Flour1 tsp
Salt2 cup
Sugar3 tbsps
Cornstarch2 tbsps
Orange Juice1 tbsp
Orange Peel (grated)1 tsp
Ground Cinnamon1 tsp
Almond ExtractDirections:
1
Add cherries and toss to blend
2
For crust: Whisk milk and vinegar in small bowl to blend
3
Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal
4
Stir in milk mixture; briefly knead in bowl just until dough comes together
5
Gather dough into ball
6
Divide into 2 pieces, 1 slightly larger than the other
7
Flatten each piece into disk
8
Wrap disks separately in plastic and refrigerate 30 minutes
9
Whisk milk and vinegar in small bowl to blend
10
Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal
11
Stir in milk mixture; briefly knead in bowl just until dough comes together
12
Gather dough into ball
13
Divide into 2 pieces, 1 slightly larger than the other
14
Flatten each piece into disk
15
Wrap disks separately in plastic and refrigerate 30 minutes
16
Meanwhile, prepare filling: Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine
17
Add cherries and toss to blend
18
Let stand 30 minutes
19
Preheat oven to 400°F
20
Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin)
21
Transfer to 10-inch-diameter glass pie dish
22
Roll out second disk on lightly floured work surface to 12x8-inch rectangle
23
Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips
24
Spoon cherry filling into crust
25
Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice
26
Press strip ends and edge of crust together to seal
27
Crimp edges decoratively
28
Brush lattice and edges with egg glaze
29
Sprinkle 1/4 cup sugar over lattice
30
Bake pie 20 minutes
31
Cover crust edges with foil collar to prevent overbrowning
32
Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer
33
Transfer pie to rack and cool at least 1 hour
34
Serve pie warm or at room temperature
35
Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine
36
Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin)
37
Transfer to 10-inch-diameter glass pie dish
38
Roll out second disk on lightly floured work surface to 12x8-inch rectangle
39
Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips
40
Spoon cherry filling into crust
41
Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice
42
Press strip ends and edge of crust together to seal
43
Crimp edges decoratively
44
Brush lattice and edges with egg glaze
45
Sprinkle 1/4 cup sugar over lattice
46
Bake pie 20 minutes
47
Cover crust edges with foil collar to prevent overbrowning
48
Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer
49
Transfer pie to rack and cool at least 1 hour
50
Serve pie warm or at room temperature
51
Test-kitchen tip: A fluted pastry wheel will cut lattice strips with pretty scalloped edges, but a sharp knife works fine, too
52
A fluted pastry wheel will cut lattice strips with pretty scalloped edges, but a sharp knife works fine, too
53
Let stand 30 minutes
54
Preheat oven to 400°F