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Mixed Cherry Pie

Source of Recipe


From "Local Flavors"






List of Ingredients



• Pie Dough (recipe follows)
  
• 1 pint pie cherries
  
• 3 pints (about 2 pounds) sweet cherries
  
• 1 cup sugar
  
• 1/4 cup all-purpose flour or tapioca
  
• 1/4 tsp almond extract
  






Instructions



1. Make the pie dough and divide into 2 disks, one slightly larger than the other. Wrap in plastic wrap or waxed paper and refrigerate. While it's chilling, pit the cherries and put them in a bowl roomy enough to hold them comfortably. The pits of the pie cherries can be gently squeezed out with your fingers rather than punched out with a pitter. This creates much less spatter. Toss the cherries (you should have 8 cups or a bit more) with 3/4 cup of the sugar, the flour, and the almond extract.
   
   
2. Preheat the oven to 450° F. Roll out the larger circle of dough and ease it into a 10-inch glass pie plate. Roll out the second piece. Add the cherries, set the circle of dough on top, then crimp the edges. Brush the top with water and sprinkle generously with the remaining 1/4 cup sugar.
   
   
3. Cut several slits in a star-shaped pattern in the center, set the pie on a sheet pan, and bake in the lower third of the oven for 15 minutes. Reduce the temperature to 350° F, move the pie up to the center rack, and bake for 1 hour or until the crust is brown and the juices have started to run. Let cool for at least an hour before serving.
   
   Serves 8
   
   ..........
   
   PIE DOUGH
   
   • 2-1/4 cups all-purpose flour
   • 1/2 tsp sea salt
   • 3/4 cup plus 2 tablespoons unsalted butter
   • 1/2 tsp vinegar
   • 1 egg yolk
   • Scant 1/2 cup ice water
   
   Place the flour in a food processor with the salt, and pulse. Cut the butter into 1-inch chunks and add them to the flour. Pulse 4 to 6 times to break them up.
   
   Combine the vinegar and egg yolk in a measuring cup and add enough ice water to bring the volume to 1/2 cup. While pulsing, add the liquid in a steady stream until the flour looks crumbly and damp. Between 25 and 30 pulses should be enough. Don't let the dough form a ball. The crumbs should adhere when you gather them in your hand. If not, add a few more drops of ice water. Turn out the dough and divide it into 2 pieces, one slightly larger than the other. Wrap each piece in plastic wrap and press it into a disk. Refrigerate for 30 minutes to an hour before rolling.
   
   Roll the larger piece out first and drape it into your pie plate. Add the filling. Roll out the second piece of dough. If you intend to have a solid crust top, roll the dough into a circle that will just fit over the filling, then roll the outer edge of dough over the top and crimp it firmly. If making a lattice crust, roll it out somewhat larger and then cut into strips of whatever width appeals to you. Lay half the strips over the filling in one direction; the rest in the other direction. Press the ends into the edge, then roll over the excess dough from the first piece and crimp.
   
   Makes 1 (10-inch) double crust.