Cherry Pie

Cherry Pie for Danny

Recently for Danny's Birthday I made him a cherry pie he is much more of a pie person than a cake person. 

Cherry Pie Filling

3 lbs Cherries 

1/4 cup cornstarch

6 oz sugar

Fresh cherries are great and if you have a tree power to you. However I'm often short on time so I like to use frozen cherries like my dad taught me plus you don't have to pit them. Let the cherries defrost and seperate the juice from the cherries.  

Set the cherries aside and add the sugar and cornstarch to the juice in a pan. I like to use my wok so I can whisk vigorously. 

Cook over medium heat while constantly stirring until the mixture begins to bubble and thicken.

When the mixture is cooked it should be shiny and clear instead of cloudy. 

Let the mixture cool while you make the crust. 

Pie Crust

2 1/2 cups AP flour

1/2 cup whole wheat flour

1 tsp salt

1/4 cup sugar

1 cup cold butter cut into 1/2" cubes

4 oz cold water

Combine both flours, salt, sugar and butter in the mixer fitted with the paddle attachment. 

Mix on low speed until the mixture looks crumbly like rough cornmeal.

Turn off the mixer and add the cold water all at once. I like to measure out the water first and put it in the freezer while I gather the rest of the ingredients. 

Mix on low speed until the dough almost forms a ball. Then finish  by hand squeezing the dough into a ball. Your dough should be slightly crumbly and dry looking this is what makes good flaky crust. Don't over kneed the dough as it will make your crust tough. 

Split the dough into two and form each ball of dough into a disk.

Flour the surface and use a rolling pin to roll out slightly larger than a pie dish. 

Gently fold the dough in half so that it is easier to pick up then gently place in the pie dish. 

Then unfold the dough and firmly press into the pie dish. 

Now your cherry juice mixture should be cool. Combine that with your cherries, and fill the pie crust. 

Then roll out your second disk of pie dough to the same size. Fold in half, place on top and unfold.  

Gently press down on the sides and then trim off the excess with a knife. 

This is a technique my dad taught me. Using both of your thumbs press down and together sealing the  upper and lower pie crusts together. 

make sure to cut small slits into the pie crust to allow the steam from the filling to escape. I also used the leftover trim to spell out Happy Birthday. 

Egg wash and sprinkle with sugar, Turbinado sugar, is bigger than regular sugar and has a nice rustic look to it. Place your pie in the fridge for at least 10 mins to chill the crust. This will help ensure the butter is cold and will result in a flakier pie crust. Place cold pie into preheated 425F oven for approximately 1 hour. 

*Don't forget about the pie!*

*Sometimes even pastry chefs burn there pies.*