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Sour Cherry Pie

Source of Recipe


SAVEUR



List of Ingredients



• -- For the Pastry --
  
• 2 cups plus 3 Tbsp pastry flour
  
• ¼ tsp salt
  
• ¼ tsp baking powder
  
• 9 Tbsp cold cream cheese
  
• 12 Tbsp unsalted butter, cut into pieces
  
• 1 Tbsp cider vinegar
  
• 1 Tbsp heavy cream
  
• 1 Tbsp sugar
  
• .
  
• -- For the Filling --
  
• ¾ cup plus 2 Tbsp sugar
  
• 7½ tsp cornstarch
  
• Pinch salt
  
• 1½ pounds fresh sour cherries, stemmed and pitted (4 to 5 cups)
  
• ¼ tsp almond extract
  






Instructions



1. For the pastry:
   Whisk flour, salt, and baking powder together in a large bowl. Use your fingers to work cream cheese into flour mixture until mixture resembles coarse meal. Use two table knives to work in butter until mixture is flecked with pea-size pieces of butter. Sprinkle in vinegar and 2 tablespoons ice water, tossing lightly with a rubber spatula, then turn out onto a lightly floured surface. Quickly knead dough until smooth. Divide dough into two balls, one slightly larger than the other, flatten each into a disk, and wrap each in plastic wrap. Refrigerate for 1 hour.
   
   
2. For the filling:
   Stir sugar, cornstarch, and salt together in a large bowl, then stir in cherries and almond extract. Allow cherries to macerate for at least 10 minutes and up to 3 hours.
   
   
3. Put a baking sheet on middle rack of oven and preheat oven to 425° F.
   Roll larger disk of dough out on a lightly floured surface into an 11-inch round, then ease into a 9-inch pie pan. Stir filling, then transfer to pastry. Roll remaining dough out into a 10-inch round and cut into six 1¼-inch-wide strips. Weave strips on top of filling in a lattice pattern and fold edges under. Brush strips with cream and sprinkle with sugar. Set pie on baking sheet and bake until crust is golden brown, 40 to 50 minutes. Let pie cool for several hours before serving.
   
   Makes one 9-inch pie.