Cherry Pie
(for crust)
1/2 cup cold whole milk
1 T apple cider vinegar
2 2/3 cups all purpose flour
2 T granulated sugar
1 T kosher salt
1/4 cup whole milk
raw sugar for sprinkling
(for filling)
8 cups sour cherries, fresh or frozen
1 cup granulated sugar
5 T cornstarch
1/2 t fine sea salt
3 T cherry liqueur or cherry flavored brandy
>how to make<
(for crust)
*In a liquid measuring cup, stir together the milk and vinegar.
*In a large mixing bowl, toss the flour, sugar and salt with a for to combine.
*Using a pastry cutter, cut in the butter cubes until the butter is the size of small peas.
*Using a for or large spoon, slowly add the liquid in 4 to 5 additions, stopping after every pour to combine, until the dough just sticks together.
*Knead lightly in the bowl until it forms a ball.
*Separate dough into 2 equal size disks and cover tightly with plastic wrap.
*Refrigerate for at least an hour.(Dough can be stored in the refrigerator for up to 1 week.)
(for filling)
*Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve.
*Reduce heat to medium -low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly about 20 minutes.
*Add liqueur, stir and remove from heat.
*Let cool to room temperature.
(for assembling)
*Heat oven to 425 degrees.
*On a lightly floured work surface, roll out 1 disk of dough into a 1/8" thick circle about 15" in diameter.
*Transfer to a 9" deep-dish pie plate and chill in refrigerator as you work on the top crust.
*Working quickly, roll out a second disk into a 1/8" thick rectangle about 15" long and 12" wide.
*Cut into 6 strips about 2" wide.
*Remove pie plate from refrigerator and fill with cherry filling.
*Weave lattice strips over the top.
*Seal, trim and crimp the edges.
*In a small bowl whisk the egg and milk to make an egg wash.
*Brush the crust with it, and sprinkle with raw sugar.
(for baking)
*On a baking sheet, bake pie for 20 minutes at 425 degrees, rotating once halfway through.
*Lower heat to 350 degrees and bake another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy.
*Remove pie to wire rack to cool before serving.
Note: I found this recipe in New York Times.
Labels: cherry pie recipe, pie recipe