Cherry pie
Preppy Kitchen · ♥ 19K likes · 725.5K views · 15 min video
Read about fruit pies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g all-purpose flour
- ¼ tsp salt
- 50 g granulated sugar
- 1 cup very cold butter
Whisk the flour, salt and granulated sugar in a big bowl.
Cut the cold butter into pieces, sprinkle it into the flour and crush it by hand to pieces between tiny grains and almonds.
Working in the cold butter
- 6 tbsp ice water
Add the ice water and stop when a squeezed handful holds together as a clump.
Do not knead; press the dough with the heel of the palm, fold it over and repeat to create layers of butter.
Divide in two, shape one round for the base and one rectangular for the strips, wrap and chill at least 30 minutes.
- 650 g cherries
- lemon juice and zest
Pit the cherries, halve them and check again for pits.
Choosing and pitting cherries
- 100 g granulated sugar
- 2 tbsp fresh lemon juice
Put the cherries in a larger pan or medium pot with the sugar and lemon juice.
Cooking down the cherries
Cook over medium heat, stirring frequently, until bubbling and juicy and the water has cooked off.
- 50 g cornstarch
- ½ cup sugar
Whisk the cornstarch with the sugar in a small bowl and sprinkle it over the bubbling cherries.
Thickening with cornstarch and butter
- 2 tbsp butter
Stir in the butter, take off the heat once thick and cool to near room temperature.
- ½ tsp almond extract
Stir in the almond extract and cool at least 30 minutes.
Cooling the filling and almond extract
- flour
Roll the bottom crust to about 13 inches and the top to about 12 on a floured surface, keeping it thin.
Rolling out the base
Roll the base onto the rolling pin, unroll it into the nine inch dish and nudge it in without stretching.
Fitting the crust into the dish
Cut the second piece into strips about one inch thick, slightly thicker than the base.
Cutting strips and weaving the lattice
Trim the long ends, fold the edge underneath and crimp with fingers or a fork.
Folding and crimping the edge
- 1 whole egg
- 1 tbsp milk
Beat one egg with about a tablespoon of milk or cream and brush it over every exposed piece of dough.
Egg wash and sanding sugar
Bake at 425F for 20 minutes, then reduce to 375F and bake 30 to 40 minutes more until bubbling and golden.
Reduce to 375F for the remaining 30 to 40 minutes; tent the edge in foil at any point if it is taking on too much colour.