observations, ideas and inspiration... from my pennsylvania home, garden, kitchen, and studio

Wednesday, December 11, 2013

The BEST Cherry Pie in the World

....according to my sister-in-law Anne, that is.



I'm posting this one because I love making this pie.  It's fun because of the lattice top.  I think some are afraid to make a lattice top.   I don't know how others make theirs but mine is easy and involves the freezer. 

As you can see, I'm not that great at making a pretty lattice pie.  I make a very "rustic" crust, ie. your Grandma would not approve.  My desserts never look bakery quality.  I guess I make primitives in more ways than one.
   
 

Lattice-Top Cherry Pie


1 recipe Pie Dough for double crusts, split in two balls and refrigerated.
Flour for dusting
1/4 Cup Cornstarch
1 1/4 Cups plus 1 TBSP Sugar
1/4 tsp Cinnamon
Pinch Salt
3 (24-ounce) jars Morello cherries, drained.  I used Trader Joe's.  Another good one is from Oregon Fruit Products.  OR if you have access to fresh sour cherries, you need about 6 cups, pitted and drained.
1/4 tsp almond extract

Remove the dough from refrigerator.  Roll into a 15 by 11 inch rectangle about 1/8 inch thick; transfer doughto a baking sheet lined with parchment paper.  With a knife or pizza wheel, trim the long sides of the rectangle to make them straight, then cut the rectangle lengthwise into 8 strips 15 inches long by 1 1/4 inches wide.  Freeze the strips on the baking sheet until firm, about 30 minutes.

Roll the other piece of dough on a lightly floured work surface or between two pieces of wax paper (I use this) into a 12 inch circle.  Transfer and press the dough into a 9 inch pie pan.  Leave the dough that overhangs there and refrigerate.

Remove the dough strips from the freezer.  Make sure they are not to stiff, if they are let them sit for a minute until workable.  Lay 4 of the strips on a piece of parchment.  Fold the first and third strip back, then place a long strip of dough slightly to the right of the center.  Unfold the first and third strip over the perpendicular strip and fold back the second and fourth strip.  Add a second perpendicular strip.  Now unfold the second and fourth strips.  Repeat this with 2 more perpendicular strips (you will have a total of 8 strips of dough, 4 running in each direction).  Freeze the finished lattice until very firm about 15 minutes. 

Adjust the oven rack to lowest position, place a rimmed baking sheet on it, and heat to 500 degrees.

Mix together the cornstarch, 1 - 1 1/4 cups sugar (taste fruit and add amount desired), cinnamon, and salt in a medium bowl.  Stir in the cherries and almond extract.


Turn cherry mixture into the dough-lined pie plate.  Remove the lattice from freezer and place on top of the filled pie. Trim the excess lattice ends, fold the rim of the shell up over the lattice strips, and crimp.  Lightly brush the lattice top with 1 tablespoon water and sprinkle with the remaining tablespoon sugar.

Lower the oven temperature to 425 degrees. Place the pie on the baking sheet and bake until the crust is set and begins to brown, 25 - 30 minutes.  Rotate the pie and reduce the oven temperature to 375 degrees; continue baking until the crust is deep golden brown and the juices bubble, 25 - 30 minutes longer.  Cool the pie on wire rack for at least 2 hours before serving.

2 comments:

Primitive Stars said...

Morning, almost looks s to pretty to eat, but eat I will, Thanks, Francine.

Penelope's Beehive said...

Luscious and picture perfect!
Sending warm hugs ...
Judy xo

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