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Cherry Pie Recipie

Dough recipie

Ingredients:

• 2 1/2 cups (325 grams) of all-purpose flour
• 1/2 teaspoon of fine sea salt
• 1 tablespoon of sugar
• 1 cups (2 sticks) of cold unsalted butter - cut into 1/2 inch cubes.
• 4-8 tablespoons of ice water

Steps:

1. Add 1 1/2 cups flour, salt, and sugar to a medium bowl. Stir 2 to 3 times until combined.
2. Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
3. Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
4. Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).
5. Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
6. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into disks. Wrap each disk with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
7. Remove one of the dough disks from the refrigerator and let sit at room temperature for 5 minutes.
8. Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.
9. Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
10. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
11. Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
12. If making a double crust pie, do not crimp edges yet. Roll out second dough disk, fill pie then top with second dough round. Trim the edges then crimp.

Cherry Pie

Ingredients

• Chilled pie dough for top and bottom 9-inch pie
• 4 ½ cups pitted fresh cherries (2 1/2 pounds, unpitted)
• 1/4 cup (30 grams) cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1 tablespoon cold unsalted butter, cut into small squares
• 1 egg yolk
• 1 tablespoon heavy or whipping cream
• Additional sugar for topping crust (coarse sugar is a nice option)

Steps:

1. Heat the oven to 400° Fahrenheit.
2. Add pitted cherries to a large bowl, then add the sugar, cornstarch, vanilla, almond, lemon juice, and salt. Gently toss to combine. Set aside.
3. Remove half of the dough from the refrigerator and leave it at room temperature for five minutes.
4. Roll out the dough to a 13-inch (1/8-inch thick) circle on a lightly floured surface. (Occasionally, check if the dough is sticking to the surface — add a small amount of flour when necessary).
5. Check for size by inverting the pie dish over the dough round. Look for a 1-inch edge around the pie dish. Then, carefully place the dough into the dish.
6. Spoon cherry pie filling into the pie crust. Discard most of the liquid pooled at the bottom of the bowl (it makes the pie soggy). Dot the filling with little squares of cold butter.
7. Roll out the second half of the dough, then top the pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
8. Fold the edges of the top crust underneath the edges of the bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish.
9. Crimp the edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.
10. Refrigerate dough for at least 20 minutes or freeze for 5 minutes before baking.
11. Before baking the pie, make the egg wash by whisking egg yolk and cream together in a small bowl.
12. Use a pastry brush to brush over the top crust. Then, sprinkle with one tablespoon of sugar. Cut three to four slits on top of the pie.
13. Place the pie dish onto a baking sheet covered in aluminum foil or parchment paper to catch any juices overflowing the sides as it bakes.
14. Bake in a preheated oven (400° Fahrenheit) for 20 minutes, then reduce the temperature to 350° Fahrenheit and bake for an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling.
15. Cool the pie for at least two hours, preferably three, before cutting to allow filling in the middle to set.