{"id":449,"date":"2024-07-14T15:05:06","date_gmt":"2024-07-14T15:05:06","guid":{"rendered":"https:\/\/thestieglers.com\/?p=449"},"modified":"2024-07-14T15:05:09","modified_gmt":"2024-07-14T15:05:09","slug":"cherry-pie","status":"publish","type":"post","link":"https:\/\/thestieglers.com\/index.php\/2024\/07\/14\/cherry-pie\/","title":{"rendered":"Cherry Pie"},"content":{"rendered":"
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Cherry Pie<\/h2>\n
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Ingredients
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Pie Crust<\/h4>
  • 300<\/span> g<\/span> unbleached all-purpose flour<\/span><\/li>
  • 1<\/span> tsp<\/span> table salt<\/span><\/li>
  • 2<\/span> tbsp<\/span> sugar<\/span><\/li>
  • 12<\/span> tbsp<\/span> cold unsalted butter<\/span> 1\u00bd sticks, cut into \u00bc-inch slices<\/span><\/li>
  • \u00bd<\/span> cup<\/span> chilled solid vegetable shortening<\/span> cut into 4 pieces<\/span><\/li>
  • \u00bc<\/span> cup<\/span> vodka<\/span> cold<\/span><\/li>
  • \u00bc<\/span> cup<\/span> cold water<\/span><\/li><\/ul><\/div>

    Pie Filling<\/h4>
    • 4.5<\/span> cups<\/span> halved & quartered pitted fresh cherries<\/span> see note<\/span><\/li>
    • 135<\/span> g<\/span> granulated sugar<\/span><\/li>
    • 28<\/span> g<\/span> 1\/4cup cornstarch<\/span><\/li>
    • 1<\/span> tbsp<\/span> lemon juice<\/span><\/li>
    • 1<\/span> tsp<\/span> pure vanilla extract<\/span><\/li>
    • 1\/4<\/span> tsp<\/span> almond extract<\/span><\/li>
    • 1<\/span> tbsp<\/span> 14g cold unsalted butter, cut into small cubes<\/span><\/li>
    • egg wash: 1 large egg beaten with 1 tbsp milk<\/span><\/li>
    • optional: coarse sugar for sprinkling on crust<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions
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      Pie Crust<\/h4>
      • Process 1\u00bd cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.<\/div><\/li>
      • Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.<\/div><\/li><\/ul><\/div>

        Pie Filling<\/h4>
        • Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.<\/div><\/li>
        • Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a slotted spoon to spoon and spread the cherries into the crust. Reserve the juice for the next step. Refrigerate pie, uncovered, as you reduce the juices in the next step.<\/div><\/li>
        • Pour the few Tablespoons of leftover juice into a small saucepan over low heat. Cook and stir for 3-4 minutes or until juice has slightly reduced and thickened. Cool for 5 minutes, then pour over cherries in filling. Do your best to gently toss together\u2014doesn\u2019t have to be perfect. The reduction will harden and thicken as a result of mixing with the cold cherries. This is normal and it will melt again in the oven. Dot the pieces of butter on top of the filling.<\/div><\/li>
        • Preheat oven to 400\u00b0F (204\u00b0C).<\/div><\/li>
        • Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough\u2014I cut four strips 2 inches wide and two strips 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the pie crust edges with a fork.<\/div><\/li>
        • Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.<\/div><\/li>
        • Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375\u00b0F (190\u00b0C) and bake for an additional 30-40 minutes or until the top crust is golden brown and the filling juices have been bubbling up around the edges or through the lattice\/vents for at least 5 minutes. **After the first 20 minutes of bake time, I recommend placing a pie crust shield on the crust\u2019s edges to prevent it from over-browning too quickly.**<\/div><\/li>
        • Remove pie from the oven, place on a cooling rack, and cool for at least 3-4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.<\/div><\/li>
        • Cover leftovers tightly and store in the refrigerator for up to 5 days.<\/div><\/li><\/ul><\/div><\/div>\n\n

          Notes
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          1. Make Ahead \/ Freezing Instructions:<\/strong> There are a couple ways to make this pie ahead of time. Prepare the pie in full 1 day in advance\u2014after pie cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie also freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling (with juices) can also be frozen up to 3 months, thaw overnight in the refrigerator before spooning into dough and reducing the juice.<\/li>\n
          2. Cherries:<\/strong> You need about 1.5 lbs of cherries for this recipe. Cut half of the cherries into halves and the remaining half of cherries into quarters. Using a mix of halved and quartered cherries helps keep the baked filling in tact. You can use any variety of cherries. I use all dark sweet cherries in the pictured pie, but also enjoy using a 50\/50 combination of dark sweet and Rainier cherries. Feel free to use all Rainier cherries if desired. If using sour cherries, increase sugar to 3\/4 or 1 cup depending how sweet you like your pie. You can also use frozen cherries. Halve\/quarter them while they\u2019re frozen, then toss with other filling ingredients as instructed. Reduce the juices as instructed as well. Bake time may be a few minutes longer.<\/li>\n<\/ol><\/div><\/div>\n\n
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