Yo.
Here there be stuff.
Deal with it.
-------------------------------------
Heather
27
Boone, NC
Georgia Native

~Multi Shipper~
3DS Friend Code: 5472-7781-8669

 

Crust: 
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling: 
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk

For crust:Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. (Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

For filling:Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely.


Crust:
 
  • 2 1/2 cups unbleached all purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 5 tablespoons (or more) ice water

Filling: 
  • 1 cup plus 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
  • 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon (about) milk

For crust:
Whisk flour, sugar, and salt in large bowl to blend.
Add butter and rub in with fingertips until small pea-size clumps form.
Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry.
Gather dough together; divide into 2 pieces.
Form each piece into ball, then flatten into disk and wrap in plastic.
Refrigerate at least 30 minutes.
(Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

For filling:
Position rack in lower third of oven and preheat to 425°F.
Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend.
Stir in cherries, lemon juice, and vanilla; set aside.

Roll out 1 dough disk on floured surface to 12-inch round.
Transfer to 9-inch glass pie dish.
Trim dough overhang to 1/2 inch.
Roll out second dough disk on floured surface to 12-inch round.
Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round.
Transfer filling to dough-lined dish, mounding slightly in center.
Dot with butter.
Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch.
Fold bottom crust up over ends of strips and crimp edges to seal.
Brush lattice crust (not edges) with milk.
Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes.
Reduce oven temperature to 375°F.
Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.
Transfer pie to rack and cool completely.



  1. dammit-mulder reblogged this from chibular
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