Cherry Pie–Thanksgiving Day.

As part of my Thanksgiving Dinner, I made a Cherry Pie.   I am not a fan of cherry pie, but my brother is, so I decided to make one for him.  Everyone liked the pie, and I think that the crust is probably the best crust I have made.  It was very flaky and flavorful, and it was tender.  People usually do not comment much on the crust, but I think everyone at dinner told me how good the crust was. 

The pie only had about 4 hours to cool, but the filling had set enough where the filling was not runny.  I was going to use corn starch because I had it on hand, but I looked up the differences of corn and potato starch, and decided to go with the potato starch as the original recipe indicated.  I used regular, not low fat, cream cheese.  The original recipe calls for almond extract but I ran out, so I substituted vanilla extract – no one complained.

Below is an image of my pie along with some corn bread.

Thanksgiving_23Nov12_DSC_1411

Recipe:  Cherry Pie

Crust:

2 1/2 cup Flour – All purpose
2 tablespoons Sugar
1/2 teaspoons Salt
8  tablespoons Butter, cut into pieces – frozen
4 tablespoons Shortening, in chunks – frozen
8  tablespoons Cream cheese, cold
1/3 cup Water – Cold

Pie Filling:

3 cans Tart Cherries (14.5 ounces each) – water packed and drained – reserve one cup cherry juice.
1 cup Cherry juice reserved from above
1 cup Sugar
1/4 cup Potato starch
1/2  teaspoons Vanilla extract
1 tablespoons Butter

Pie Top:

1 each Egg white – lightly beaten
1 1/2  tablespoons Sugar

Procedure:

1. In a food processor, add flour, sugar, salt and 8 tablespoons frozen butter.  Pulse 4 – 5 times.  Add sour cream and shortening.  Pulse 4 – 5 times.
2. Place mixture in bowl and add water, gently mixing until water incorporated.  Add additional water if necessary.
3. Divide dough evenly into two balls.  Place balls in plastic wrap, flatten, and allow to rest in refrigerator at least one hour.
4. Place oven rack on the lowest position.  Place pizza stone on rack and cover with aluminum foil.  Preheat oven to 375. 
5. In a saucepan, place 1 cup cherry juice, 1 cup sugar, potato starch, and a pinch of salt.  Cook on medium heat until mixture is very thick.  When thick, add vanilla extract.
6. Dump thickened mixture onto cherries, and combine well. Allow to cool before proceeding.
7. Take dough out of refrigerator and roll into appropriate size.  Place dough into pie pan and dump cherry mixture into pan. Dot with butter
8. Roll out pie top and place on pie – crimp as desired.
9. Place pie in oven and bake for 20 minutes.
10. After 20 minutes, remove pie from oven and brush with egg white and sprinkle 1 1/2 tablespoons sugar on to top.
11. Return to oven and bake 20 minutes longer.
12. To prevent excess browning, after 20 minutes, cover crust with the foil that the pie is sitting on and bake for another 20 minutes, or until filling is bubbling.
13. Remove pie from oven and allow to cool on a wire rack

Adapted fromhttp://www.allrecipes.com/recipe/perfect-cherry-pie

Using a pizza stone with foil as in #4 above was an excellent idea.  The pie cooked evenly and the crust did not burn or become excessively brown.  I will continue to use this method with pies.

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