Cherry Pie

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

Introduction

As we pointed out in The Basic Gourmet Entertains, making a pie from scratch is a rewarding experience. Good homemade pies are usually better than any you can buy, and not particularly difficult to do once you’ve decided to learn to make one.

Ingredients

Crust

	2½	cups all-purpose flour
	1	tsp. salt
	2	Tbsp. granulated sugar
	½	cup (1 stick) plus 3 tablespoons very cold unsalted butter, cut into tablespoon-sized portions
	7	Tbsp. very cold solid vegetable shortening
	7	Tbsp. very cold water (approximately)

Filling

	3	(16 oz.) cans tart red pie cherries packed in water
	1¼	cups granulated sugar
	~	Pinch of salt
	¼	tsp. red food coloring (optional)
	¼	tsp. almond extract
	2½	tsp. vanilla extract
	5	Tbsp. quick-cooking tapioca
	1	Tbsp. cold unsalted butter, cut into pea-sized bits
	1	Tbsp. milk
	2	Tbsp. turbinado sugar (see Cook’s Note) or granulated sugar

Steps

To Make The Crust

Combine the dry ingredients in a food processor fitted with the metal blade. Add the butter and shortening and pulse until the butter pieces are the size of peas. Add 6 tablespoons of the water and process for a few seconds, just until a ball of dough begins to form. Add more water, 1 tablespoon at a time if needed to form the dough into a mass. Do not process after the dough ball forms. (To make the dough by hand, use two knives or a pastry blade to cut the butter and shortening into the dry ingredients, and a fork or your fingers to mix in the liquids and gently form a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a ball. Cut the dough into 2 pieces, one slightly larger than the other. Form each piece into a ball, flatten to about 1 inch thick, enclose in plastic wrap, and refrigerate for at least 30 minutes or as long as overnight.

To Make The Filling

Drain the cherries in a strainer set over a medium bowl. Pour the juice into a glass measure up to the ¾-cup mark, then discard the remaining juice. Place the reserved juice back in the bowl along with the sugar, salt, optional food coloring, almond extract, vanilla, and tapioca. Stir to combine thoroughly, then add the cherries and stir again.
Preheat the oven to 400°F. Select a 9- to 10-inch pie plate. On a lightly floured work surface, roll the smaller piece of dough out to a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour as necessary to keep the dough from sticking. The dough will be very delicate, and its edges will not be perfectly smooth. Roll the dough circle around the rolling pin, lift it over the pie plate, and unroll the dough over the plate, allowing it to settle into the plate. Moisten the dough with a little cold water to patch any holes or cracks.
Pour the filling into the crust. Sprinkle the butter bits over the filling. Roll out the remaining dough. Moisten the exposed part of the filled crust with a pastry brush dipped in water, or your wet finger. Drape the top crust over the pie. Press the top and bottom crust edges together with your fingers or a fork. Trim the excess dough by running a knife around the edge of the pan. Cut 5 or 6 slits in the top crust. Brush with the milk and sprinkle the sugar over.
Place the pie on a baking pan (nonstick if possible) to catch drips and bake for 20 minutes. Reduce heat to 350°F and bake until the crust is golden brown, about 40 more minutes. Let cool for several hours before slicing. Cut into 8 or 10 pieces. Cover leftover pie with plastic wrap and refrigerate for up to 7 days.

Notes

Turbinado sugar can be found in the baking supplies aisle in some supermarkets. It is very light brown, has large crystals, and sprinkles easily.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.