cherries and berries

Rustic Cherry Pie
makes a 9 inch pie

INGREDIENTS

Pie Crust:
1 unbaked double 9 inch pie crust (Martha Stewart's Pate Brisee)

1 egg yolk mixed with milk or cream

sanding sugar (optional)

Pie Filling:

1/4 cup corn starch + water to make a slurry

3/4 cup water

1 tbsp lemon juice

1/2 cup sugar

pinch of salt

6-8 cups stemmed and pitted Bing cherries (approx. 2 lbs)

1/4 tsp almond extract (optional)

METHOD:
1. In a small bowl, dissolve cornstarch with some water and mix until smooth to form a slurry. Set aside.

2. In a large sauce pan over medium high, add water, lemon juice, sugar, salt and any juices accumulated during the pitting process and bring to a boil. Whisk in the cornstarch slurry and stir consistently for about thirty seconds. Mixture will be very thick and gloppy. Fold in cherries and almond extract if using. Transfer mixture to a small bowl and let cool. Place in refrigerator and chill until cold or overnight.

3. Roll out pate brisee for bottom pie crust. Place dough on pie plate and trim to 1/2 inch overhang, folding under to thicken edges. Roll out pate brisee to make lattice strips (make strips 1 inch longer than pie plate). Place on a baking sheet lined with parchment. Freeze both until ready to use.

4. Preheat oven to 425F and move oven rack to the lowest setting.

5. Pour chilled filling into bottom pie crust. Make woven lattice top. Brush with egg wash and sprinkle with sanding sugar. Cover pie crust edges with foil.

6. Bake at 425F for 25 mins, then 350F for 35 mins. Remove foil for the last 10 mins.

7. Set pie on a cooling rack and let cool for at least 1 hour or more before serving to let juices collect.

 

Variation:

*You can halve the recipe and make a cherry and blueberry (or any seasonal berry) cobbler.