Mmmm, Cherry Pie

As is obvious from the lack of recent blog updates, my surgery rotation has basically been controlling my life. I’ve been working 14+ hours most days and consequently have had no time to cook. Thankfully, Ben has temporarily taken over and has done a great job having dinner ready for me when I get home. This past weekend I had a day off and decided to make a cherry pie for my dad’s birthday celebration. I may have mentioned before – I LOVE cherries, and I love pie so this was a natural recipe for me to try. It was also a great excuse to try out my new cherry pitter which made this process very easy. The end result was awesome! The crust and the filling were both delicious. I actually thought this tasted best after chilling in the refrigerator one day, and will probably make it earlier with that in mind next time. Vanilla ice cream on the side is a must!

This recipe is from Williams Sonoma. I especially love the pie crust recipe because I was able to make it in my awesome KitchenAid Mixer which saved me some time and energy, a very important thing these days. The crust was very easy to work with and turned out just right. My only change is that I wove the lattice myself instead of using a lattice cutter as they suggest. I much prefer the look of the truly woven lattice, and it doesn’t take long at all so I don’t think a lattice cutter would be a worthwhile investment for me.

Cherry Pie
2 rolled out rounds of pie dough, chilled (see recipe below)
1 cup sugar
2 tbsp. arrowroot
2 tbsp. corn starch
Pinch of salt
2 lb. sweet cherries, pitted
1 egg yolk beaten with 1 tbsp. milk

Fit 1 dough round into a 9-inch pie dish and refrigerate for at least 30 minutes.

Position a rack in the lower third of an oven and preheat to 425°F.

In a bowl, toss together the sugar, arrowroot, cornstarch and salt. Add the cherries and stir gently to combine. Let stand for 15 minutes. Pour the cherry mixture into the pie shell.

To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges. Trim and flute the edges decoratively with your thumb.

Lightly brush the lattice with the egg yolk mixture. Bake for 20 minutes, then reduce the heat to 350°F. Bake until the juices bubble thickly and the crust is golden, 55 to 60 minutes more; cover the edges with aluminum foil if they begin to darken.

Transfer the pie to a wire rack and let cool for at least 1 hour before serving. Cut into slices and accompany each with a scoop of vanilla ice cream. Serves 8.

Basic Pie Dough
1 ¼ cups unbleached all-purpose flour
1 tbsp. sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into cubes
3 tbsp. very cold water

To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Roll out the remaining dough and cut into thin strips to weave a lattice top.

5 Responses

  1. this looks incredible!! i have never attempted the lattice top. is it hard to do without making a huge mess?

  2. That is a beautiful pie! I’m glad you had some time to make it!

  3. Wow, looks gorgeous! 🙂

  4. The lattice is beautiful! Great job on the pie. You should request more baking days off!

  5. This looks awesome!! Great job.

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