Sour Cherry Pie

Source:

https://www.oliviascuisine.com/sour-cherry-pie/

Ingredients:

FOR THE ALL-BUTTER CRUST:

300 grams (2 ½ cups) all-purpose flour

½ teaspoon kosher salt

285 grams (20 tablespoons) unsalted butter, chilled and cut in cubes

¼ cup to ½ cup ice water

Egg wash (one egg mixed with 1 tablespoon water)

FOR THE CHERRY PIE FILLING:

1 kg (2.2 pounds or about 6 cups) sour cherries, pitted

200 grams (1 cup) granulated sugar

1 teaspoon lemon juice

25 grams (about 3 tablespoons) cornstarch

¼ teaspoon almond extract

½ teaspoon vanilla extract

14 grams (1 tablespoon) unsalted butter, chilled and cut into cubes

1 tablespoon (about 12g) granulated sugar

Equipment:

Pie Dish

Food Processor

Cherry Pitter

Rolling Pin

Pastry brush

Instructions:

1. PREPARE THE CRUST

Add the flour, sugar and salt to the jar of a food processor, then pulse a few times to combine. Add the chilled butter and pulse until pea-size pieces form.

Slowly pour the ice water, about 1 tablespoon at a time, pulsing to combine in between. Once you start seeing a few large clumps form, stop adding water, then dump the dough onto a floured surface and finish bringing the dough together using floured hands.

Form a large dough ball, then divide into 2. Flatten each dough ball into a disk. Cover with plastic and refrigerate for 1 hour (or up to 2 days) before rolling out.

2. MAKE THE CHERRY PIE FILLING:

Combine the pitted cherries, sugar and lemon juice in a medium saucepan or small Dutch oven. Cook, over medium heat, until the cherries release their juices.

Mix the cornstarch with 2 tablespoons of water in a bowl. Stir in the dissolved cornstarch into the cooked cherries and continue cooking until the filling thickens, about 3-5 minutes.

Remove the filling from the heat and stir in the vanilla and almond extracts. Let the cherry filling cool before assembling the pie.

3. ASSEMBLE AND BAKE THE CHERRY PIE

Preheat oven to 425ºF.

On a floured surface, roll out one of the chilled pie disks until about a 12-inch diameter circle. Transfer to a 9-inch pie pan, carefully pressing into the bottom and sides of the pan.

Pour the filling into the crust, spreading it evenly with a spatula. Then, dot it with cubes of cold butter.

Roll out the second disk to 12-inch round and use a pastry wheel (sharp knife or pizza cutter also work) to cut ten 3/4-inch wide strips. Arrange the strips on top of the filling, forming the lattice. Trim the excess dough and flute or crimp the edges of the crust.

Brush the crust with the egg wash, then sprinkle with 1 tablespoon sugar.

Bake for 15 minutes at 425ºF, then lower the temperature to 375ºF and continue baking until the crust is golden brown and the filling is bubbly, about 45 to 60 minutes more. If the crust is browning too quickly, place a pie crust shield or cover with foil to prevent burning.

Let the pie cool slightly if you plan on serving warm, or completely if you plan on serving at room temperature.