This recipe is by My Adventures in the Country Blog! Click the image to get the recipe!
Showing posts with label Cherry. Show all posts
Showing posts with label Cherry. Show all posts
This is by Bakeaholic Mama Blog! Click the image to get the recipe!
Recipe from Penzeys Spices
INGREDIENTS:
Pie crust:
- 12 TB. butter (1 1/2 sticks)
- 1 1/2 Cups flour
- 1/2 tsp. salt
- 1 tsp. sugar
- 3-6 TB. milk
- 1 egg white, beaten, for brushing crust
Cherry Pie Filling:
- 4 Cups plain pitted tart cherries, completely drained (the juice is good added to smoothies, juice mixes or cocktails)
- 1 1/2 Cups sugar
- 3 TB. ARROWROOT STARCH
- 2 tsp. PURE VANILLA EXTRACT
To prepare the crust, cut the butter into small pieces; it doesn't have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar and beat or mix by hand to combine. Add the milk in a thin stream, mixing with a spoon until thoroughly blended. The dough should just hold together. Some days 3 TB. are enough, other days all 6 are needed. Form into 2 balls, one twice as big as the other. The large one will be the crust, the small one will be the lattice top. Wrap and chill until they can be easily handled-20 minutes will usually be enough. Preheat oven to 375°. Prepare the filling while the dough rests by putting the well-drained cherries into a large mixing bowl. Cover with sugar and ARROWROOT STARCH, add the VANILLA EXTRACT and mix well. Set aside while rolling the crust.
Sprinkle a wooden board or counter top with flour, place the larger dough ball on the board, and sprinkle the top of the dough with flour. Using short strokes, roll it from the center to the edges until it is 1/8 to 1/4-inch thick. You will want to turn the dough over and re-dust with flour halfway through. Roll until the crust is about an inch larger in diameter than your 9-inch pie pan when inverted. Fold the crust in half and in half again so that it looks like a triangle. Place it in the ungreased pie pan with the point in the center. Unfold the crust and ease it into the pan. Roll the edges of the overhanging crust under so that you have a nice rim around the pie plate. Prick the crust all over with a fork. Brush with 1/2 of the beaten egg white before filling and baking, so the cherry filling doesn't cause the crust to get soggy.
Roll the second smaller ball of dough out into a rectangle 1/8-inch thick. The object is to get at least 8 good pliable strips for the lattice. Cut with a sharp knife, figuring the smaller outside strips will be on the edges of the pie and the largest one will cross the middle.
Once the lattice is rolled and cut, fill the pie with the fruit filling. Lay the two longest lattice strips in an x across the center of the pie, and weave the rest of the pieces in, going over and under. Use a fork or your fingers to press around the rim of the pie to both make a nice pattern and firmly secure the lattice. Brush the lattice strips with the remaining egg white and sprinkle with sugar if desired before baking. Bake for 10 minutes at 375°, then reduce heat and bake for one hour at 350°. Check after 30 minutes; if the edges are already brown, cover with foil.
Cool for at least 2 hours before cutting, as nothing is hotter than the molten cherry filling in the pie when it first comes out of the oven, so be careful not to tip and spill it! Cherry pie is difficult to slice cleanly while it is warm, so let it completely cool before slicing, or eat it warm but figure the slices won't look quite as perfect as they taste.
Yield: 1 pie
Prep. time: 20 minutes
Baking time: 60-70 minutes
Resting time: 2 hours
IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)
This recipe is courtesy of Malika.
Makes One 9 Inch Pie
Pate Brisee (French Style Pie Crust, a la Martha Stewart)
2 1/2 Cups All Purpose Flour
1 Cup Vegan Butter, cubed and chilled (Earth Balance)
1 tsp Salt
1 tsp Sugar
1/4 – 1/2 Cup Ice Water
2 Tbs Soymilk2 1/2 Cups All Purpose Flour
1 Cup Vegan Butter, cubed and chilled (Earth Balance)
1 tsp Salt
1 tsp Sugar
1/4 – 1/2 Cup Ice Water
2 Tbs Sugar
Cherry Filling
3 Bags Sweet Dark Organic Cherries, Frozen (10 oz per bag)
1 1/4 Granulated Sugar
1 Lime, juiced and zested (about 1/4 cup of lime juice, zest optional)
2 Tbs Water
3 Tbs Cornstarch
3 Bags Sweet Dark Organic Cherries, Frozen (10 oz per bag)
1 1/4 Granulated Sugar
1 Lime, juiced and zested (about 1/4 cup of lime juice, zest optional)
2 Tbs Water
3 Tbs Cornstarch
Supplies
1 Nine Inch Pie Plate (I used glass, I imagine anything will work)
Pie Weights (dried beans, ceramic weights, clean pebbles, you get the idea)
Wax Paper
Fork
Pastry Wheel (optional)
1 Nine Inch Pie Plate (I used glass, I imagine anything will work)
Pie Weights (dried beans, ceramic weights, clean pebbles, you get the idea)
Wax Paper
Fork
Pastry Wheel (optional)
Prepare the Dough
In a food processor; combine the flour, salt and 1 tsp sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. It should look like damp sand trying to clump together, but it will feel dry. Use pulses to get everything to mix together correctly, it does a better job of breaking up the butter than just letting the machine run.
In a food processor; combine the flour, salt and 1 tsp sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. It should look like damp sand trying to clump together, but it will feel dry. Use pulses to get everything to mix together correctly, it does a better job of breaking up the butter than just letting the machine run.
Slowly add the ice water a tablespoon at a time while pulsing the dough until it is evenly distributed and it begins to look like little peas/play-dough. You may not need to use all the water! You do not want the dough to be too wet – it should not be sticky, but should hold together, barely. Be cautious, or you’ll need to start over.
Remove the dough from the food processor and knead for a few minutes until it begins to smooth out. Do not over-knead the dough, you just want it to come together and smooth out a little bit, it should really only take 1-2 minutes. Divide the dough in half, flatten into discs, cover in plastic wrap and refrigerate for about an hour. You can also freeze this dough and this point for later use.
Prepare the Filling
While your dough is chilling prepare the filling. Place the cherries and any juice in the bag in a large pot over medium heat. Add the sugar and the optional zest and stir gently to minimize breaking the cherries. Mix the water, limejuice, and cornstarch together in a small bowl until dissolved. When cherries begin to simmer, add the cornstarch mixture and stir until incorporated. Simmer for another few minutes until filling is thick and bubbly; remove from heat and let cool.
While your dough is chilling prepare the filling. Place the cherries and any juice in the bag in a large pot over medium heat. Add the sugar and the optional zest and stir gently to minimize breaking the cherries. Mix the water, limejuice, and cornstarch together in a small bowl until dissolved. When cherries begin to simmer, add the cornstarch mixture and stir until incorporated. Simmer for another few minutes until filling is thick and bubbly; remove from heat and let cool.
Roll Out the Bottom Crust
Preheat the oven to 425º. Remove one of the discs of dough from the refrigerator and roll out in roughly a circle on top of a layer of wax paper. If you find that the dough is sticking, place another layer or wax paper on top of the dough. The dough should be wider than the pie plate, about 11″ in diameter. This will give enough room for the dough to curve up and over the sides of the plate. If the dough is the width of the wax paper you’re working on, you’re in good shape.
Preheat the oven to 425º. Remove one of the discs of dough from the refrigerator and roll out in roughly a circle on top of a layer of wax paper. If you find that the dough is sticking, place another layer or wax paper on top of the dough. The dough should be wider than the pie plate, about 11″ in diameter. This will give enough room for the dough to curve up and over the sides of the plate. If the dough is the width of the wax paper you’re working on, you’re in good shape.
If the dough is cracking, it may just be too cold. Allow the dough to warm up for a minute and try once more. The edges do not need to be smooth, so don’t worry about it if they don’t look pretty.
Carefully pick up the dough, supporting as much of it as you can, and flip it over onto your pie plate (as close to the center as you can manage) and gently, gently, ease the dough into the plate. Starting at the top of the plate and working in a circle, life the edge of the dough and mold it to fit the pie plate. You don’t want to be stretching or pulling the dough, just bending it into the pan. If it rips, simply press the dough back together.
Using a fork, poke a bunch of little holes in your beautiful pie crust that you tried so hard not to rip. Don’t forget the sides! This step will prevent air bubbles from forming and help prevent the dough from shrinking. Make sure the surface is evenly covered with holes. Trim any overhanging dough, leaving about 1/2 inch where possible.
Place another sheet of wax paper (your new best friend) on top of the dough and fill with your weight of choice. I used dried chick peas because it was the only thing I had in the house at the time. You can use any kind of dried bean, rice, small washed pebbles (you have those laying around, right?) or fancy professional ceramic or metal pie weights. I probably used a cup or so here; just make sure the bottom of the pie is generously and completely covered.
Bake Your Bottom Crust
Place your crust in the oven and bake for 15 minutes, remove the beans, and bake again for another 5 minutes. The crust should be brown around the edges, and it should be starting to lose it’s raw look. Let cool. “Blind baking” your crust will help prevent the filling from making the crust soggy. I haven’t tried this recipe without pre-baking the dough, so if you’ve had success with that in the past, skip this step and let me know how it went!
Place your crust in the oven and bake for 15 minutes, remove the beans, and bake again for another 5 minutes. The crust should be brown around the edges, and it should be starting to lose it’s raw look. Let cool. “Blind baking” your crust will help prevent the filling from making the crust soggy. I haven’t tried this recipe without pre-baking the dough, so if you’ve had success with that in the past, skip this step and let me know how it went!
Roll Out and Cut the Top Crust (Lattice)
Remove the second piece of dough from your refrigerator and roll out in the exact same way you did for the bottom crust. It doesn’t need to be circular; you can do a more rectangular shape if you want.
Remove the second piece of dough from your refrigerator and roll out in the exact same way you did for the bottom crust. It doesn’t need to be circular; you can do a more rectangular shape if you want.
If you have a pastry wheel, cut evenly proportioned strips of dough. I used a clean yardstick to keep my lines straight. The width of the strips is entirely up to you; thicker strips make for a more rustic, country pie, thinner strips look more refined. Beware of strips that are too thin, however, as these will be impossible to pick up and manipulate on top of your pie. Place the strips in the refrigerator to cool back down for a minute while you fill the pie.
Fill the Pie
Ah, an easy step. Pour your (cooled) filling into your (cooled) dough. My filling was kind of sort of warm and my dough was definitely warm, and it all worked out okay. You don’t want either one to be right out hot, though.
Ah, an easy step. Pour your (cooled) filling into your (cooled) dough. My filling was kind of sort of warm and my dough was definitely warm, and it all worked out okay. You don’t want either one to be right out hot, though.
Make the Lattice
Preheat (or reduce) the oven to 350º. Place strips onto your pie vertically, one by one, resembling jail bars. Starting on one end of the pie, fold back every other strip. Add a horizontal strip. Fold the vertical strips back into place and repeat. See the diagram below, because I can’t describe this well enough.
Preheat (or reduce) the oven to 350º. Place strips onto your pie vertically, one by one, resembling jail bars. Starting on one end of the pie, fold back every other strip. Add a horizontal strip. Fold the vertical strips back into place and repeat. See the diagram below, because I can’t describe this well enough.
I’ve heard that you can even twist the lattice strips to look like streamers – try it if you’re feeling brave! Once your lattice is complete, attach the strips around the edge of the pie. Wet your fingers with the 2 Tbs of soymilk and lightly brush the lattice and the edges. Sprinkle the top of the pie with 2 Tbs sugar.
Bake the Pie!
Bake for 45-55 minutes until crust is golden and the cherries are bubbling in the center of the pie. Remove and let cool. It will take a while. Sleep it off. I let it cool on the counter until it was just warm, and then refrigerated it over night. I was rewarded by a very cuttable, non-soupy pie. Wait to cut it, you’ll love yourself for it. Enjoy!
Bake for 45-55 minutes until crust is golden and the cherries are bubbling in the center of the pie. Remove and let cool. It will take a while. Sleep it off. I let it cool on the counter until it was just warm, and then refrigerated it over night. I was rewarded by a very cuttable, non-soupy pie. Wait to cut it, you’ll love yourself for it. Enjoy!
IF YOU USE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. :)
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