Thursday, July 27, 2017

Classic Sour Cherry Pie

Recipe from Lori Longbotham via Bon Appetit

Husband-Tested in Alice’s Kitchen
Makes 8 servings

This is the dessert I would request for a last meal.  It’s just downright scrumptious.  Top with star-shaped pastry for the perfect Independence Day celebration or picnic.  For convenience, the pie can be prepared up to the point of baking.  Wrap well and place in the freezer.  Thaw in the fridge the day before baking. 

1 cup sugar
3 Tablespoons cornstarch
¼ teaspoon salt
5 cups whole pitted sour cherries (about 2 lbs. whole unpitted cherries)
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract
2 Tablespoons unsalted butter, cut into ½-inch cubes
1 small egg, lightly beaten
1 Tablespoon milk or cream or water
1 Tablespoon sparkling sugar
Vanilla ice cream for serving

Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in large bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.  Mix together the egg and milk.  Set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to ½ inch and crimp the edge as desired. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter.  Roll out second dough disk on floured surface to 12-inch round. Cut stars (or other shapes) using cookie cutter. Arrange dough stars atop filling. Brush the pastry stars with egg wash. Sprinkle the pastry with 1 Tablespoon sparkly sugar.
Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.


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