Who cares about dinner? All I could think about was what would follow -- the PIE!
Hard to believe, but this was the first double-crust cherry pie I made this year. My friend, Isla, surprised me the other day with a bag of local, sour cherries picked this past summer.
Now that I made this one... I want another!
adapted from Shiela Lukins | Parade, July 2007
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup cold, unsalted butter, cut into small pieces
• 1/3 cup cold vegetable shortening
• 5 to 6 tablespoons ice-cold water
• 2 pounds sour cherries, fresh or quick-frozen, pitted
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon almond extract
• 1 egg white, lightly beaten
1. Combine the flour, salt, and sugar in the bowl of a food processor. Pulse briefly to mix. Add the butter and shortening and pulse until the size of peas.
2. Add the ice water while pulsing until the dough just begins to come together. Transfer the dough to a sheet of plastic wrap. Form into a disk. Wrap and chill dough in the refrigerator for at least 1 hour.
3. In a saucepan, combine the cherries, sugar, flour and almond extract. Bring mixture to a boil; stirring constantly, boil for 1 minute. Remove from heat and let cool to room temperature.
4. When ready to bake, PREHEAT OVEN to 400˚F. Divide the dough into 2 pieces with one piece slightly larger than the other. Roll out the larger half between 2 sheets of waxed paper dusted with flour. (Keep the second piece of dough refrigerated until needed.) Roll into an 1/8-inch-thick round large enough to fit your pie pan (I used a 10-inch round baking dish, but a 9-inch would make the entire process easier). Ideally, it should be about 1 1/2-inches larger than the pie pan. (This is a delicate crust and keeping the dough chilled is important. Work quickly.)
5. Line a 9-inch pie pan with the rolled half of pie dough. Brush the bottom crust with egg white. Spoon the cooled cherry filling into the crust. Roll the second piece of pie dough and place over the filling. Trim the excess dough, leaving a 1-inch overhang. Moisten the rims of the crusts where they meet with water, then turn the top crust under the bottom and crimp the edges. Cut a few slits or tiny holes into the top to allow steam to escape.
6. Place the pie plate on a baking sheet lined with Silpat or parchment. Bake in the center of the oven for 60 minutes, or until the crust is golden brown. If necessary, lay a sheet of foil over the top of the pie the last few minutes if it's becoming too brown -- you need the full bake time for the bottom crust.
• If possible, hold off from eating until the pie has cooled sufficiently. That will allow the juices to set up. I, however, could not wait.
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