• 2/20 Nat Cherry Pie Day - 4

    From Dave Drum@1:18/200 to All on Mon Feb 19 15:10:38 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cherry Pie
    Categories: Pies, Pastry, Fruits
    Yield: 6 servings

    MMMMM-------------------------PIE DOUGH------------------------------
    2 1/2 c (320 g) A-P flour; more for
    - surface
    1/2 ts Fine sea salt
    1 c (226 g) cold unsalted
    - butter; in 1/2" cubes
    3 tb (to 7 tb) ice water; more as
    - needed

    1 c (200 g) granulated sugar
    3 tb Instant tapioca
    1/4 ts Ground cinnamon or cardamom
    2 lb Sour or sweet cherries;
    - pitted
    20 oz Pitted frozen cherries
    1 Lemon (opt)
    3 tb Heavy cream
    Demerara sugar; to sprinkle

    MAKE THE CRUST: In a large mixing bowl or the bowl of a
    food processor, whisk or pulse together the flour and
    salt. Add the butter.

    If using a bowl, toss with your hands until the butter
    pieces are well coated with flour. Cut the butter into
    the flour by pressing the pieces between your
    fingertips, flattening the cubes into big flakes and
    continuing to toss them in the flour to recoat the
    flakes. If using a food processor, pulse butter into the
    flour until the pieces are about the size of lima beans.

    Mix or pulse in 3 tablespoons ice water, tossing it with
    the flour in the bowl if working by hand. Continue to
    add ice water, 1 to 2 tablespoons at a time, pulsing
    briefly or tossing well, until the dough begins to come
    together. Press the dough together if working by hand.

    Form the dough into two disks about 1" thick. Wrap each
    tightly in plastic wrap and refrigerate for at least 1
    hour and up to 2 days before using. (It can also be
    frozen for up to 3 months, then thawed overnight in the

    Set oven @ 425ºF/218ºC. Place a baking sheet on the
    bottom rack.

    MAKE THE FILLING: In a bowl of a food processor (you
    don’t have to wash it out if you used it for the dough),
    combine sugar (use 1/2 cup for sweet cherries and up to
    1 cup for sour cherries), tapioca (use more for a
    thicker, solid filling, and less for looser, juicier
    filling), and cinnamon or cardamom. Run the motor until
    tapioca is finely ground.

    Place cherries in a large bowl, and add sugar and
    tapioca mixture. Toss gently to combine. If using sweet
    cherries, zest the lemon into the bowl, then squeeze in
    the juice and toss well. (Sour cherries don’t need the
    extra acidity, so skip this if using.)

    Using a rolling pin, roll out one disk of the dough on a
    lightly floured surface and into a 12" round, about
    ?-inch thick. Fit the dough into a 9-inch pie plate,
    preferably metal for the crunchiest crust. Roll
    remaining dough for the top crust into an 11-inch round.

    Pour the cherry mixture into the crust and top with the
    remaining round of dough. Press the edges together, trim
    the excess dough, and crimp the edges with your fingers
    or press down with the tines of a fork. Cut a few steam
    vents in the center of the pie.

    Brush the top crust with cream and sprinkle generously
    with Demerara sugar. Carefully place pie on the hot
    baking sheet in the oven. Bake until the crust is dark
    golden brown and the filling bubbles up, 50 minutes to 1
    hour. Transfer pie to a wire rack to cool for at least 2
    hours, allowing the filling to set before serving.

    By: Melissa Clark

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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