1 ¾ cups plus 2 T all-purpose flour, more for rolling out dough
⅜ t kosher salt
15 T unsalted butter, chilled and cut into pieces
1 cup sugar
2 to 3 T instant tapioca
¼ t cinnamon
2 lbs sour cherries (about 6 cups), rinsed and pitted
1 T kirsch or brandy
3 T heavy cream
Demerara sugar, for sprinkling
[how to make]
*In bowl of a food processor pulse together flour and salt just to combine.
*Add butter and pulse until chickpea-size pieces form.
*Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together.
*Separate dough into 2 disks, one using 2/3 dough, the other using the remaining.
*Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.
*Heat oven to 425 degrees.
*Place larger dough disk on a lightly floured surface and roll into a 12" circle, about 3/8" thick.
*Transfer to a 9" pie plate.
*Line dough with foil and weigh it down with pie weights.
*Bake until crust is light golden brown, about 30 minutes.
*In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling).
*Run the motor until tapioca is finely ground.
*Place cherries in a bowl and add sugar and tapioca mixture.
*Drizzle in kirsch or brandy and toss gently to combine.
*When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees.
*Remove foil and weights.
*Scrape cherry filling into pie crust.
*Place smaller disk of dough on a lightly floured surface and roll it 3/8" thick.
*Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough.
*Arrange circles on top of cherry filling in a pattern of your choice.
*Brush top crust with cream and sprinkle generously with Demerara sugar.
*Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour.
*Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.
-serves 8-
Note: I found this recipe in "The New York Times".
Labels: cherry pie recipe, pie recipe
