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Cherry Pie

Source of Recipe


From "Pie Pie Pie" by John Phillip Carroll






List of Ingredients



• Double crust recipe of your choice (see Butter Pie Dough; recipe follows)
  
• 2/3 cup sugar
  
• 3 Tbsp cornstarch
  
• 1/4 tsp salt
  
• 6 cups pitted sweet cherries (about 2 lbs.)
  
• 6 to 8 drops almond extract
  
• 2 Tbsp unsalted butter, cut into small pieces
  






Instructions



1. Preheat the oven to 425° F. Roll out half the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
   
   
2. In a large bowl, stir together the sugar, cornstarch and salt until evenly mixed. Add the cherries and almond extract and toss to coat the fruit evenly with the sugar mixture. Pile the fruit in the dough-lined pan (if any dry sugar mixture remains in the bowl, just sprinkle it over the fruit), then scatter the butter over the filling. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, cut several vents in the top for steam to escape.
   
   
3. Bake for 25 minutes, then reduce the oven temperature to 350° F. Bake 25 to 30 minutes more, or until the juices are bubbling and the crust is well browned. A sharp knife inserted into the filling through one of the vents should pierce the cherries easily. Serve warm or at room temperature.
   
   Makes 1 pie.
   
   ..........
   
   BUTTER PIE DOUGH
   
   • 1 cup unbleached all-purpose flour
   • 2 Tbsp sugar
   • 1/4 tsp salt
   • 8 Tbsp (1 stick) unsalted butter, chilled and cut into 1/4-inch cubes
   • 2 Tbsp ice-cold water, or as needed
   
   Mix the flour, sugar and salt in a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly, with a few coarse, pea-size pieces of butter. Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together. Gather up the dough and form into a flat disk. You can use this dough immediately.
   
   Makes 1 (9-inch) pie shell.
   
   ♦ For a double crust:
   
   Use 2 cups all-purpose flour, 1/2 pound (2 sticks) unsalted butter, 1/4 cup sugar, 1/2 teaspoon salt, and about 1/4 cup ice-cold water. Divide the dough into 2 equal pieces.
   
   
   -- From "The Baker's Dozen Cookbook"