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Cherry: Sour Cherry Pie

Source of Recipe

Wendy Krohmer


List of Ingredients

4 cups frozen sour cherries, defrosted until easily separated
1 cup sugar
1 tablespoon all-purpose flour, plus more for rolling out dough
2 1/2 tablespoons cornstarch
Juice and grated rind of 1/2 lemon
Pâte Brisée *
1 large egg, lightly beaten
2 tablespoons heavy cream



Recipe

1. Preheat oven to 450°. In a medium bowl, combine cherries, sugar, flour, cornstarch, lemon juice, and zest.

2. On a lightly floured surface, roll one disk of dough into a 12-inch round, about 1/8-inch-thick. Fit into a 9-inch glass pie plate. Pour in cherry filling. Roll second disk of dough into a 12-inch round. Cut the dough into 3/4-to-1-inch strips and lay over filling, creating a lattice. Trim edges to 1-inch, and seal by crimping edges with thumb and forefinger. Place on a parchment lined baking sheet.

3. In a small bowl, whisk together egg and cream. Brush over top of pie. Bake for 10 minutes. Reduce temperature to 400°, and bake until golden brown, and juices are bubbling, 40 to 50 minutes more. Remove from oven, and let cool for at least 2 hours before serving.

* Pâte Brisée

Makes one 9-inch double crust pie or 6 individual 3 1/2-inch pies


2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.