Sunday, June 15, 2014

Martha Stewart: Classic Cherry Pie with a Butter Crust

My dad loves cherry pie.  The strange thing?  I don't ever really remember having it when I was a child.  I think maybe it's just a bit too complicated to be in the regular rotation.  Oh, and sour cherries are pretty much non-existent in this part of the country.  I almost fell over when I saw some in the frozen food aisle at Central Market.  I also knew I needed to make this pie for Father's Day.

Why, oh why, did I have to be this old before experiencing this pie?  This thing is amazing.  It's tart and sweet and buttery and crisp and all of the beautiful things a pie should be.  I seriously considered licking my plate.  Curse you, Central Market, and your frozen cherries!

Classic Cherry Pie with a Butter Crust
From Martha Stewart

2 pounds fresh sour cherries (or drained thawed frozen), pitted (about 6 cups)
1 cup sugar
¼ cup cornstarch
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
2 tablespoons unsalted butter, cut into small pieces
Pâte Brisée
All-purpose flour, for surface
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

Preheat oven to 375°F.

Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.

Make the crust: Roll out 1 disk pâte brisée to a ⅛-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.

Roll remaining disk pâte brisée to a ⅛-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a ¾-inch round cookie cutter. Place on top of pie.

Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.

Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.

Pâte Brisée
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
¼ to ½ cup ice water

Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle ¼ cup ice water evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.

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