• Counter :
  • 485
  • Date :
  • 4/6/2013

Cherry Pie

cherry pie

Ingredients:

· Sour cherries, 6 cups (fresh or frozen and pitted)

· Granulated sugar, 2 cups

· Cornstarch, 1/4 cup

· Juice lemon, 1 tablespoon

· All-purpose flour ( for rolling

· out dough)

· Dough for cherry pie (recipe

· followed)

· Egg, 1 large (beaten with a tablespoon of milk)

· Confectioners sugar, 1 cup (sifted)

· Milk, 1 to 2 tablespoons

· Salt, a pinch

Recipe for Dough

· All-purpose flour, 3 3/4 cups

· Salt, 2 1/2 teaspoons

· Sugar, 1 1/2 teaspoons

· Unsalted butter, 300 grams (cut in pieces)

· Ice water, 6 to 12 tablespoons

Directions:

For Dough

Place the flour, salt and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter and process until the mixture resembles coarse meal for about ten seconds.

With the machine running, add ice water in a slow, steady stream, through the feed tube, until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two with one piece slightly larger than the other. Place each half on a sheet of plastic wrap. Flatten and form two rectangles. Wrap and refrigerate for at least one hour before using.

For Cherry Pie

Preheat oven to 375 F (180 C) degrees. If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice and salt. Stir to combine; set aside.

On a lightly floured surface, roll out the larger piece of dough into an 18-by-12 inch rectangle. Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside.

On a lightly floured surface, roll out the remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using fork, prick top crust all over. Brush with egg mixture.

Bake until crust is golden and filling is bubbling, 40 to 55 minutes.  Transfer to a wire rack until just warm to the touch, about 45 minutes.

In a medium bowl, stir together confectioners’ sugar and milk until the desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.

Source: Irandaily


Other links:

Light Fruitcake

  • Print

    Send to a friend

    Comment (0)