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Classic Cherry Pie with a Butter Crust

Source of Recipe

Martha Stewart


Recipe Introduction

"Small holes cut into the top crust give a sneak preview of the filling."

Recipe Link: https://tinyurl.com/classicherrypie

List of Ingredients

For the filling:
◦ 2 pounds fresh sour cherries (or drained thawed frozen), pitted (6 cups)
◦ 1 cup sugar
◦ � cup cornstarch
◦ � teaspoon pure vanilla extract
◦ � teaspoon pure almond extract
◦ 2 tablespoons unsalted butter, cut into small pieces

For the crust:
◦ Buttery P�te Bris�e
◦ All-purpose flour, for surface
◦ 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash


Recipe

Preheat oven to 375 degrees. Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.

Make the crust: Roll out one disk p�te bris�e to a ⅛-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.

Roll remaining disk p�te bris�e to a ⅛-inch thickness on a lightly floured surface. Cut out four or five holes using a �-inch round cookie cutter. Place on top of pie. Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.

Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.

Makes one 9-inch pie







❧ Buttery P�te Bris�e

◦ 2 � cups all-purpose flour
◦ 1 tablespoon sugar
◦ Salt
◦ 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
◦ � to � cup ice water

Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle � cup ice water evenly over mixture. Pulse until mixture holds together when pressed between two fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

Shape dough into two disks, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour.

Makes 2 disks