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