Sunday, November 14, 2010
from The Pie and Pastry Bible
1 1/2 cups flour
1/4 tsp salt
9 tbsp cold margarine and butter
3 1/2-4 1/2 tbsp ice water
3/4 cup plus 2 tbsp sugar
2 1/2 tbsp cornstarch
1 1/2 pounds fresh sour cherries
1/4 tsp almond extract
To make the crust: Place the flour and salt in a large bowl. Rub in the fat until some soft and large pieces are formed. Add in the water a bit at a time until the dough holds together when squeezed. Divide the dough into two parts, one larger than the other, and chill for at least thirty minutes.
For the filling, stir all of the ingredients and allow to macerate for a minimum of ten minutes and a maximum of three hours.
When the dough is ready, remove the larger piece of dough and roll out into a thirteen inch circle. Fit the dough into a 9 inch pie plate. Trim the excess. Fill the pie plate with your cherry filling. Roll out the smaller piece of dough and cut ten strips. Arrange in a lattice pattern on the pie. Place the pie in the fridge and chill for thirty minutes. Preheat the oven to 350. Bake the pie for about an hour, perhaps more depending on your oven, until the filling is bubbling thickly and the crust is golden brown. Remove from the oven and cool thoroughly before slicing, at least three hours.