All Canadian Cherry PieFrom chefelaine 8 years ago
- 1 recipe shortcrust pastry (recipe follows) shopping list
- or, you can also use the boiling water pastry recipe listed in my recipe folder. shopping list
- 1 cup granulated sugar shopping list
- 2 tbsp quick-cooking tapioca shopping list
- Pinch salt shopping list
- 5 cups pitted sour cherries shopping list
- -------------------------------------------- shopping list
- shortcrust pastry shopping list
- 3 cups all-purpose flour shopping list
- 1 tsp salt shopping list
- 3/4 cup unsalted butter, cubed shopping list
- 1/4 cup shortening, cut in pieces shopping list
- 1/3 cup cold water shopping list
- 1 tbsp white vinegar or lemon juice shopping list
How to make it
- Preheat the oven to 450ºF
- Divide pastry into two equal portions.
- Roll out one half and line a 9-inch pie plate leaving a 1-inch overhang.
- Reserve other portion of dough.
- Chill pie crust and remaining dough until needed.
- Combine sugar, tapioca and salt in a bowl.
- Place cherries in a large bowl and toss with sugar mixture until coated.
- Fill chilled pie shell with cherry mixture.
- To make lattice top: roll reserved pastry to 1/8-inch thick.
- Using a ruler and a pizza wheel, cut sixteen 3/4 inch strips.
- Lay 8 strips across the pie in 1 direction, leaving about a 3/4 inch gap between strips.
- To weave a lattice crust, gently fold back every other strip starting with the first strip on the left.
- Lay one strip of dough across top end of pie, perpendicular to original strips. Replace the folded strips.
- Starting with the second strip from the left, fold back alternating strips.
- Lay another strip of dough parallel to the first crosswise strip, leaving a 3/4 inch space in between.
- Replace folded strips.
- Continue folding back alternating strips until lattice is woven.
- Trim all pastry to about 1/2 inch from edge of pie plate.
- Moisten the bottom crust with water and lightly press strips to it to seal together.
- Fold bottom crust overhand over the lattice ends and pinch together, making either a fluted or plain crust edge.
- Bake for 10 minutes, then reduce heat to 350ºF and bake for 45 minutes to 1 hour more or until juices are bubbling and thick.
- Serve warm or cold.
- The pastry:
- Sift together flour and salt in a large bowl.
- Cut in butter and shortening until the mixture resembles coarse bread crumbs.
- In a separate bowl, combine water and vinegar or lemon juice.
- Add enough liquid to gather pastry into a ball and knead together for 1 minute.
- Divide dough into 2 equal portions.
- Alternatively, use a food processor.
- Add flour, salt, butter and shortening into the processor.
- Pulse together.
- Add liquid but do not let pastry form a ball in the processor.
- Then remove, knead it together by hand.
- Roll out as needed or wrap in plastic wrap and chill.
- Makes enough pastry for one 9-inch (23-cm) or 10-inch (25-cm) two-crust pie
The Cookchefelaine Muskoka, CANA
The Rating6 people
I love cherry pie. My favouritebizzielizzie in Orillia loved it
OMG, I'm so envious of you if you can get the big tins of cherries at your grocery store. Wish I could get those here, they are the best. I use to go cherry picking with my cousin when I lived in Michigan, I would put them up for pies. Do you ever ...morehenrie in Savannah loved it
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