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Friday
Feb252011

A great Traditional Cherry Pie!

Traditional Cherry Pie Recipe from Crust by Chef Stephanie Jayne (Makes one pie)

A great cherry pie is a good thing. Here is a ‘can’t miss’ recipe
from a true dessert goddess—Stephanie Jayne. Want to order in? This pie and many other treats are available for home delivery from Crust in LA — 310-310-8972 or crustbystephaniejayne.com. To order, e-mail: info@crustbystephaniejayne.com. 

Ingredients

For crust
2 c. all-purpose flour
3 tbsp. sugar
1½ tbsp. kosher salt
1 c. vegetable shortening
2 c. unsalted butter, cut into small cubes
1 c. ice cold water

1. In a medium-size bowl, mix flour, sugar, and salt.
2. Add vegetable shortening and butter to flour mixture, working with your hands until the fats are the size of walnut halves.
3. Add just enough cold water to bring the mixture together.
4. Split dough in half. Roll out each half into a 12-inch circle between two sheets of wax paper. Refrigerate for 2 hours.

For the filling
2¼ lbs. fresh cherries, pitted 
½ c. dark cherry juice 
Juice of ½ lemon
1½ c. sugar
1 tsp. vanilla
¼ c. cornstarch 
¼ c. cold water

1. Combine cherry juice, lemon juice, sugar, and vanilla in a pot over medium heat until sugar dissolves.
2. Add in cherries and turn heat to high. Be careful not to overstir; it will break up the cherries.
3. Mix cornstarch and water to make a slurry, then add to cherries and bring to a boil. When the mixture thickens, take off heat and set aside to cool.

To assemble the pie
1 egg (optional)
2 tbsp. heavy cream (optional)
1. Line pie pan with one dough circle.
2. Fill shell with cherry filling.
3. Brush outer edge with a beaten egg or water.
4. Either top pie with second dough circle or arrange a lattice by cutting the dough into strips and overlapping.
5. Refrigerate for at least 30 minutes. Preheat oven to 425°.
6. Brush top of pie with egg or cream. Bake for 45 minutes or until crust is golden brown and cherries bubble. 

 

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