This is a post from my short-lived blog (munki’s world). There were only two posts so I have imported them onto here so that you can have the recipes, since they are good ones!!! 🙂 The formatting might be a bit different on these and I’m not sure how to fix some of the font issues yet but maybe I will eventually, haha….
My first homemade cherry pie and first really successful pie crust yay! recipe adapted from Illustrated Step-By-Step Baking by Caroline Bretherton and Family Style by the Barefoot Contessa. Filling is not too sweet, not too tart, awesome!
Cherry Pie with Lattice Crust:
You will need:
9in pie pan
rolling surface for crust and rolling pin
sharp knife or pizza cutter to cut lattice pieces
cookie sheet to put under pie in case of leakage! 🙂
foil or crust shield to put on about half way to prevent burning of edges of crust
- 1 3/4 cups all purpose flour, plus extra for dusting
- 1/2 tsp kosher salt
- 1 1/2 tbsp sugar
- 1/2 cup CHILLED and diced vegetable shortening
- 6 tbsp CHILLED and diced unsalted butter
- (plus you will need ice cubes to make approx. 1/2 cup to 3/4 cup very cold water)
- 1 lb 2oz sour cherries (weight is AFTER pitting- pitt over a bowl and keep any juices and use that with cherries)
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 tsp almond extract
- 1 large egg
- 1/2 tsp kosher salt
Sift flour, sugar and salt into bowl of food processor with mixing blade. Add diced shortening and butter (while VERY cold) and pulse just until the mixture looks like sandy small peas. With processor running on low gradually add ice water just until the dough forms a ball and starts to stick up against the side. Do not overmix!
Dump dough out onto floured surface and form into a ball and wrap in plastic wrap. Chill for 30 minutes.
Preheat oven to 400 and put in baking sheet
Roll out 2/3 of the dough on floured surface with a floured pin, turning the dough as you go to create a circular crust about 2 in larger than your pie pan. (You can roll the dough over the rolling pin to help move from table to pan and then roll out over the pie pan.( Press the dough well into the pan and put into the fridge to chill for at least 15 minutes (it is important to keep the shortening and butter cold throughout this whole process before baking to ensure a flaky crust).
Put the cherries in a bowl and add the sugar, flour, and almond extract. Stir very well and then spoon into the chilled pie crust.
Roll out the remaining dough on floured surface into a rectangle and cut into 8 even stips (should be about 1/2 inch wide each).
Weave the lattice top and press edges together onto the bottom crust with the tines of a fork ( the weaving will take some practice, i’m still perfecting the technique- but should be four across one way and four across the other and wear them alternately)
Lightly beat the egg and salt and lightly glaze the top of the lattice.
Bake for 40-45 minutes or until pastry is golden brown. (Use the pie crust shield a tool which i love and is cheap! or use strips of aluminum foil to protect the outer edges of the crust about halfway through).
Serve cooled at room temperature or chilled.
Best within two days but I’ve enjoyed it up to 4 or 5 days later refrigerated