29 June, 2010

Sour Cherry Pie (with cream cheese crust) | Saveur

Credit: Melissa Clark via Saveur

Sour Cherry Pie ingredients
Makes 1 (9-inch)
For the pastry:
2 cups plus 3 Tbsp pastry flour
0.25 tsp salt
0.25 tsp baking powder
9 Tbsp cold cream cheese
12 Tbsp unsalted cold butter, cut into pieces
1 Tbsp cider vinegar
1 Tbsp heavy cream
1 Tbsp sugar

For the filling:
0.75 cup plus 2 Tbsp sugar
7.5 tsp cornstarch
Pinch salt
1.5-LBS fresh sour cherries, stemmed and pitted (4-5 cups)
0.25 tsp almond extract


For the pastry: Whisk flour, salt, and baking powder together in a large bowl. Use your fingers to work cream cheese into flour mixture until mixture resembles coarse meal. Use 2 table knives to work in butter until mixture is flecked with pea-size pieces of butter.

Sprinkle in vinegar and 2 Tbsp ice water, tossing lightly with a rubber spatula, then turn out onto a lightly floured surface. Quickly knead dough until smooth.

Divide dough into 2 balls, one slightly larger than the other, flatten each into a disk, and wrap each in plastic wrap. Refrigerate for 1 hour.

For the filling: Stir sugar, cornstarch, and salt together in a large bowl, then stir in cherries and almond extract. Allow cherries to macerate for at least 10 minutes and up to 3 hours.

Assemble: Put a baking sheet on middle rack of oven and preheat oven to 425°F. 

Roll larger disk of dough out on a lightly floured surface into an 11-inch round, then ease into a 9-inch pie pan. Stir filling, then transfer to pastry. 

Roll remaining dough out into a 10-inch round and cut into six 1 1/4-inch-wide strips. Weave strips on top of filing in a lattice pattern and fold edges under. Brush strips with cream and sprinkle sugar. 

Set pie on baking sheet and bake until crust is golden brown, 40-50 minutes.

Let pie cool for several hours before serving.

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