Cherry Pie
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
69
Spice
44
Sweetness
40
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1 tsp
Salt1.25 cups
Sugar3 tbsps
Tapioca (quick-cooking)2 tbsps
Cornstarch1 tsp
CinnamonDirections:
1
Make dough: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps
2
Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated
3
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated
4
Do not overwork, or pastry will be tough
5
Turn dough out onto a work surface and divide into 8 portions
6
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
7
Gather all dough together with pastry scraper
8
Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk
9
Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days
10
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps
11
Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated
12
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated
13
Do not overwork, or pastry will be tough
14
Turn dough out onto a work surface and divide into 8 portions
15
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat
16
Gather all dough together with pastry scraper
17
Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk
18
Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days
19
Make filling and bake pie: Preheat oven to 425°F with rack in middle and put a large baking sheet on rack
20
Finely grind tapioca in grinder
21
Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife
22
(If using extract, add with fruit
23
) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well
24
Let stand 30 minutes
25
Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round
26
Fit into a 9-inch pie plate
27
Trim any excess dough to leave a 1/2-inch overhang
28
Chill shell while rolling out top crust
29
Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round
30
Toss cherries well again, then add to shell and cover with top crust
31
Press edges of crust together, then trim, leaving a 1/2-inch overhang
32
Fold overhang underneath, then crimp decoratively and brush top crust with milk
33
Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon)
34
Bake pie on preheated baking sheet 30 minutesutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F
35
Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more
36
Transfer pie to a rack to cool completely, 3 to 4 hours
37
Preheat oven to 425°F with rack in middle and put a large baking sheet on rack
38
Finely grind tapioca in grinder
39
Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife
40
(If using extract, add with fruit
41
) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well
42
Let stand 30 minutes
43
Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round
44
Fit into a 9-inch pie plate
45
Trim any excess dough to leave a 1/2-inch overhang
46
Chill shell while rolling out top crust
47
Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round
48
Toss cherries well again, then add to shell and cover with top crust
49
Press edges of crust together, then trim, leaving a 1/2-inch overhang
50
Fold overhang underneath, then crimp decoratively and brush top crust with milk
51
Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon)
52
Bake pie on preheated baking sheet 30 minutesutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F
53
Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more
54
Transfer pie to a rack to cool completely, 3 to 4 hours