From The Secrets of Baking by Sherry Yard
Servings: 2 crusts
Time: 90 minutes
2 sticks cold unsalted butter
2 1/2 cups all-purpose flour
2 tbsp sugar
1 tsp salt
1/2 cup ice water
1/2 tsp vinegar
|Yeah, all those little things are butter.|
- Cut the butter into 1 inch pieces and chill in the freezer for 15 minutes.
- Sift the flour and sugar together in a bowl. Add in the butter and salt.
- Using a pastry cutter, split the butter until it is pea sized.
- Mix in a mixture of the ice water and vinegar while stirring at low speeds until the dough forms. It should be tacky but not sticky (whatever that means, book).
- Wrap the dough in plastic wrap (but don't squeeze it together) and chill for at least an hour.
- Split the dough into two and shape one piece into a flat disc lightly knead it.
- Lightly flour a work surface and roll the dough over it. Be sure to occasionally change directions to keep it round. The final product should be 1/4 inch thick and slightly larger than the pie pan. If you're having trouble keeping the crust together when rolling, you can cheat and just press it in the pie pan itself with your hand until it's the desired thickness (not that that's what we had to do...).
- Roll out the other piece of dough and cut 8 pieces of varying length to form a lattice top.
Servings: 1 9 inch pie
Time: 20 minutes
2 cups tart cherries
2 1/2 cups dark sweet cherries
1 cup sugar
4 tbsp cornstarch
1/8 tbsp almond extract
- Put the cherries in a covered medium saucepan over medium-low heat until a fair amount of juice has formed (about 5 minutes).
- Mix the cornstarch and sugar together then stir into the cherries until fully incorporated.
- Add in the almond extract and continue cooking over low heat until thickened. Be sure to stir frequently.
- Let cool to room temperature.
Crust and lattice
Cherry pie filling
- Preheat the oven to 375.
- Pour the filling into the crust and spread out well.
- Top with the strips to form a lattice. Push the ends into the side crust to help connect.
- Sprinkle coarse sugar (think sugar in the raw) over the lattice.
- Bake for 45-50 minutes or until golden brown. Be sure to rotate once halfway through for even heating.
|Like I said, the slices weren't pretty. Fortunately, your mouth is not as shallow as your eyes are.|
|Now I'm ready to be a 1950s housewife.|