Cherry Pie

The boys decided this week that they wanted to make cherry pie. We used a combination of fresh bing cherries which are sweet and sour cherries from a jar. The flavor was excellent with the two combined. I was also very happy with the crust that was both flaky and easy to work with. In the past I used all butter crusts which were hard to roll out and dense. The only problem I ran into is that the tapioca didn't dissolve all the way and left a few chewy blobs in the filling. Perhaps next time I will boil it longer or use a different thickener.


Pie Dough for a 9 inch Double Crust Pie

Inspired by  Baking at Home with the Culinary Institute of America

2 2/3 cup flour plus extra for rolling out dough

1 tsp. salt

1/2  cup cold unsalted butter

1/2 cup cold vegetable shortening

1/2 cup ice water as needed

1. In a large bowl stir flour and salt together. Cut in butter and vegetable shortening with a pastry blender until the texture is a coarse meal. Add ice water 1 Tbsp. at a time until the dough forms a ball. Divide the dough in half. Press each half  into a disc shape and wrap in plastic wrap. Chill in  fridge for 20 minutes.

2. Take half of the dough out of fridge and roll with rolling pin on flour dusted pastry board until it is approximately 13 inches in diameter. Fold into quarters and transfer to pie plate. Unfold and press into pan. Trim the excess dough.

3. To make the lattice, roll out the second half of the dough on flour dusted pastry board. Using a ravioli wheel, cut dough into long 1/2 inch strips.

4. Place chilled cherry pie filling into dough lined pie plate. Place half of the lattice strips vertically on top of the filling. Weave the other lattice strips horizontally between vertical lattice strips.

5. Preheat oven to 425 degrees F. Egg wash by whisking 1 egg and 1 Tbsp. water and brushing it over lattice. If not ready to bake it yet, freeze it.

6. Bake for 30- 40 minutes until crust is lightly brown. Cool to almost room temperature before serving. Keeps at room temperature covered with foil for 2-3 days. Keeps in fridge for 2 days after that.


Cherry Pie Filling

Inspired by Baking at Home with the Culinary Institute of America

2 Tbsp. tapioca pearls

2 Tbsp. cornstarch

1 cup sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

1 1/2 cups fresh cherries, stems removed and pitted

1 1/2 cups jarred sour cherries, 1 cup of juice reserved

1 tsp. fresh lemon juice

2 Tbsp. unsalted butter

1. In a small bowl, stir together tapioca pearls and cornstarch.

2. In a saucepan stir together sugar, salt, cinnamon, nutmeg, cherry juice and lemon juice. Stir and bring to a boil over high heat. Whisk in tapioca mixture cooking until dissolved. Add cherries and simmer for one minute. Remove from heat. Stir in butter until melted. Chill in fridge in a shallow pan for 30 minutes.