Recipes

Cherry Pie

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Cherry Pie

Cherry Pie

amanda

Equipment

  • Stand Mixer/Mixer Bowl

  • Pie Dish

  • Digital Kitchen Scale

  • Hand Cranked Juicer

  • Immersion Blender

  • Silicone Baking Mat with Nonstick Coating

  • KitchenAid Stand Mixer 5-Quart

  • Pyrex Glass Pie Dish with Lids

  • OXO Good Grips Kitchen Scale, Stainless Steel

  • Bisquick Baking Mix (for Pie Crust)

  • KitchenAid Immersion Blender, 2-Speed

Ingredients

  • 2 1/2 cups all-purpose flour

  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch cubes

  • 1/4 cup cold vegetable shortening (preferably trans-fat-free)

  • 1/2 teaspoon salt

  • 5 to 7 tablespoons ice water

  • 1 tablespoon sugar

  • 3 tablespoons quick-cooking tapioca

  • 1 vanilla bean or 1 1/2 teaspoons pure vanilla extract

  • 2 tablespoons cornstarch

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1 1/4 cups sugar

  • 6 cups fresh or frozen (not thawed) pitted sour cherries (2 pound)

  • Whole milk for brushing

  • Accompaniment: vanilla ice cream

  • an electric coffee/spice grinder; a pastry or bench scraper

Instructions

1

Instruction 1

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
2

Instruction 2

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.
3

Instruction 3

Turn dough out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days.
4

Instruction 4

Preheat oven to 425°F with rack in middle and put a large baking sheet on rack.
5

Instruction 5

Finely grind tapioca in grinder.
6

Instruction 6

Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. (If using extract, add with fruit.) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.
7

Instruction 7

Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.
8

Instruction 8

Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
9

Instruction 9

Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon).
10

Instruction 10

Bake pie on preheated baking sheet 30 minutesutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.
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