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Sour cherry pie with double crust
Gather your family and friends, because it's pie time. Sour cherry provide a delightful pop of flavour in this summer dessert, but the real start of this delicious treat is the flaky double crust. We can't wait to dig in to this one.
Ingredients
- 7 cups sour cherries (fresh or frozen)
- 3/4 cup (150g) sugar, white
- 1/4 cup (50g) sugar, golden
- 1/3 cup (40g) tapioca starch
- 1 egg, beaten
- 1/2 teaspoon cinnamon
- 1 tablespoon (15g) lemon juice
- 1 teaspoon Angostura bitters (optional)
- Pinch of salt
Double butter crust:
- 1 cup (250 ml) water, ice cold
- 1 tablespoon vinegar, cold
- 2 cups (454 g) butter, cold
- 4 cups (600 g) flour
- 2 tablespoons sugar
- 1 teaspoon salt
- Egg wash (When ready to wash the pie, whisk the egg - add a splash of milk or water and a pinch of salt if you’d like - in a bowl until smooth and light in color. The more you whisk, the easier it is to brush on.)
Directions
- Preheat the oven to 350F. Prepare a baking sheet lined with parchment paper.
- Prepare the double crust pie shell as per recipe for a double crust (below.)
- Place the pitted sour cherries in a large mixing bowl.
- Add the sugar, golden sugar, tapioca starch, lemon juice, cinnamon, egg, salt, lemon juice and bitters (if using). Mix to evenly coat.
- Place the cherry mixture into the prepared pie shell in a nice even mound.
- Put the top crust or lattice strips on to cover the cherries. Pinch the top crust to the bottom all the way around the pie and trim any extra dough to approximately 1/8" from the edge of the pie plate.
- Flute or finish the edges in your desired way. Egg-wash the entire surface of the pie and sprinkle with a little white sugar.
- If you have a full to cut four 1" slits to allow the pie to vent.
- Bake for 50-60 minutes or until the pie is golden and the filling appear thick and gooey as it oozes out of the pie. (This timing is for a metal pie plate. Glass pie plates take closer to 80 minutes and ceramic pie plates should bake for 50 minutes then cover with foil and bake another 40-50 minutes.)
Double butter crust:
- Start by mixing the water and vinegar together in a bowl or jug and putting it into the freezer so it’s icy cold when you need it. Cut the butter into 1-inch cubes and put them in the freezer too to keep as cold as possible while you measure the other ingredients. Prepare the dough by hand1. Measure the flour, sugar, and salt into a large mixing bowl and mix to fully incorporate.
- Add the cold butter to the flour mixture, and use your fingers to massage the butter into the flour, breaking it apart and coating it in flour. Continue massaging and rolling the butter between your fingers until you have a coarse mixture with pea- to almond-sized pieces of butter throughout.
- Add three tablespoons of the cold vinegar-water mixture. Slowly mix in the water with your hands, gently squeezing the butter and flour to help it come together.
- Continue adding the vinegar-water mixture just one tablespoon at a time, mixing it in gently with your hands. The goal is to add just enough water to get the dough to come together into a shaggy mixture —and once it gets to that point, hands off.
- Cut dough in half and flatten both halves into discs. Wrap individual dough discs in plastic wrap and chill for at least half an hour or overnight.
Excerpted from You Wanna Piece of Me? by Jenell Parsons. Copyright © 2020 The Pie Hole Holdings Corp. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
