Sunday, November 14, 2010

Cherry Lattice Pie

I've been wanting to make a cherry pie for AGES and last week, I finally did. When I say AGES I mean I've been thinking about it for at least a month. For me, that's a long time for a baking itch to go ignored. In fact, the jars of sour cherries that I picked up on a whim have been sitting on my pantry shelf just waiting for me to put them to use. Eventually, I couldnt think of any reason not to, laziness not withstanding, so I set about making the pie crust. I was very excited to try my hand at making a lattice, and using Rose's Pie and Pastry Bible as my guide, everything about making this was as easy as.... well, you know. As with the apple galette, I  used the flaky pie crust which yields enough for a bottom crust and a lattice. Pie crust is pretty much easy to make, its just the waiting time that makes the process seem long and dragged out. As for the filling..... it is definitely not the season for fresh cherries here in Israel so I used the canned sour ones that are packed in syrup. I drained them very well and reduced the sugar a bit so it wouldnt be too sweet. Add some thickener and salt and almond extract, leave to macerate as long as you can and you have fresh cherry pie filling, not that gunky stuff from a can. The lattice was soo fun to make and it's so easy, pretty much just over and under and done. The whole pie is put into the fridge to chill the fat so that the crust holds up and doesnt fall. And then it gets baked. And then devoured. I allowed the pie to cool for a good three hours but after that, it was a goner. And I mean, in less than five minutes. Gone. All my work. I heard it was delicious so I'm not complaining. It seems I have a thing for pies, so I'm not going to wait too long before I make another...

Cherry Pie
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
pinch salt
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.

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