What to do when you are blessed with a bounty of cherries? The options are endless. They can be included in cocktails, appetizers, side dishes, desserts, used as an eye-catching garnish, made into preserves and even dried. Cherry pie is a quintessential timeless summer dessert. A baked dish consisting of a double-crust pastry encasing the sweet fruit filling. The bottom crust to line the pie dish and hold the filling. Top crust decorated with a lattice pattern or desired shapes to showcase the ruby red colour of the cherries. Once baked, a slice usually served with either ice-cream or whipped cream.
When buying cherries, select the ones with the stalks still attached and without any spots or bruises. Dark cherries are sweet, while the red ones are sour. Traditionally tart cherries are used in pies rather than the sweet ones. The sour fruits are juicier and hold their shape during baking. Moreover, they have an intense cherry flavour. I prefer cooking the filling first, cooling and then using it in the pie to avoid a soggy mess. Making the pie is simple. Shortcrust dough comes together in no time in a food processor. Divided into two discs, wrapped in plastic wrap and chilled for 30 minutes making it easier to work with when cold. Once assembled, the pie is baked for an hour at 375 F or 190 C until the crust is brown and filling is bubbly. Allowed to rest so that the filling has a chance to set. Delicious, the buttery flaky crust beautifully complementing the sweet cherry filling. A definite crowd pleaser that can be baked a day ahead of any party.
Did you know about cherries?
1. They belong to the rose family.
2. Germans distill cherries into their brandy.
3. Russians enjoy cherry preserves in their tea.
4. One of the low calorie fruits.
5. Packed with healthy nutrients and unique antioxidants.
When buying cherries, select the ones with the stalks still attached and without any spots or bruises. Dark cherries are sweet, while the red ones are sour. Traditionally tart cherries are used in pies rather than the sweet ones. The sour fruits are juicier and hold their shape during baking. Moreover, they have an intense cherry flavour. I prefer cooking the filling first, cooling and then using it in the pie to avoid a soggy mess. Making the pie is simple. Shortcrust dough comes together in no time in a food processor. Divided into two discs, wrapped in plastic wrap and chilled for 30 minutes making it easier to work with when cold. Once assembled, the pie is baked for an hour at 375 F or 190 C until the crust is brown and filling is bubbly. Allowed to rest so that the filling has a chance to set. Delicious, the buttery flaky crust beautifully complementing the sweet cherry filling. A definite crowd pleaser that can be baked a day ahead of any party.
Did you know about cherries?
1. They belong to the rose family.
2. Germans distill cherries into their brandy.
3. Russians enjoy cherry preserves in their tea.
4. One of the low calorie fruits.
5. Packed with healthy nutrients and unique antioxidants.
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Cherry Pie
(Serves 8)
Filling:
Ingredients:
6 cups cherries (washed and pitted)
1/2 to 3/4 cup white granulated sugar
3 tablespoons cornstarch
2 tablespoons water
a pinch of salt
Method:
Mix cornstarch with water in a small bowl. Set aside.
In a saucepan, combine cherries, sugar and salt. Cook on medium heat stirring until sugar has dissolved. Stir the cornstarch slurry and cook until mixture starts to thicken. Cool completely before transferring into a pastry-lined pie dish.
Note:
Pastry
Ingredients:
2 1/4 cups all-purpose flour
3/4 cup unsalted butter or shortening
1/3 cup ice-cold water
1/2 teaspoon salt
2 tablespoons milk (for brushing)
Method:
In a food processor with a steel blade, add flour, fat and salt. Pulse until the mixture resembles fine breadcrumbs. Then, include the water 1 tablespoon at a time ensuring to scrape down the sides. Once the dough comes together, transfer onto a work surface (without any flour). Divide and form into two discs. Wrap with cling film and refrigerate for 30 minutes.
Preheat oven to 375F or 190C.
On a lightly floured surface, roll dough large enough to overhang the edge of the pie dish, about 1/2-inch all around. With the help of a rolling pin, unroll into a 9-inch pie dish.
Transfer the filling to the pastry-lined pie dish. Brush all around the edge with milk.
Roll out the second disc of dough into a 10-inch circle. Cut into 1/2-inch wide strips using a serrated wheel cutter. Weave strips over filling in a lattice pattern. Trim any excess pastry including lattice strips all around ensuring to keep 1/2-inch throughout. Fold the bottom pastry inward over the strips to seal and flute edges. Brush the strips and edge with milk.
Place the pie dish on a baking sheet to catch any overflow.
Fold a 12-inch square of aluminum foil into quarters. Cut a 3.5-inch semicircle out of the centre. The diameter of the circle should be 7-inches. Unfold and gently place the foil over the pie's edge.
Bake for 30 minutes then, remove the foil. Continue baking for an additional 30 minutes until the pastry is golden brown and filling bubbly.
Set aside to cool for several hours before slicing. If cut when warm, the filling will be runny.
Note:
(Serves 8)
Filling:
Ingredients:
6 cups cherries (washed and pitted)
1/2 to 3/4 cup white granulated sugar
3 tablespoons cornstarch
2 tablespoons water
a pinch of salt
Method:
Mix cornstarch with water in a small bowl. Set aside.
In a saucepan, combine cherries, sugar and salt. Cook on medium heat stirring until sugar has dissolved. Stir the cornstarch slurry and cook until mixture starts to thicken. Cool completely before transferring into a pastry-lined pie dish.
Note:
- Fresh cherries should be used within a couple of days of picking.
- Depending on the tartness of the cherries, add sugar accordingly.
- Half cup of sugar was used.
- If desired, filling can be enhanced with either vanilla or almond extract, even kirsch.
- Fresh cherries can be substituted with frozen ones. Ensure that they are pitted and thawed before use. Drain them well using a colander.
Pastry
Ingredients:
2 1/4 cups all-purpose flour
3/4 cup unsalted butter or shortening
1/3 cup ice-cold water
1/2 teaspoon salt
2 tablespoons milk (for brushing)
Method:
In a food processor with a steel blade, add flour, fat and salt. Pulse until the mixture resembles fine breadcrumbs. Then, include the water 1 tablespoon at a time ensuring to scrape down the sides. Once the dough comes together, transfer onto a work surface (without any flour). Divide and form into two discs. Wrap with cling film and refrigerate for 30 minutes.
Preheat oven to 375F or 190C.
On a lightly floured surface, roll dough large enough to overhang the edge of the pie dish, about 1/2-inch all around. With the help of a rolling pin, unroll into a 9-inch pie dish.
Transfer the filling to the pastry-lined pie dish. Brush all around the edge with milk.
Roll out the second disc of dough into a 10-inch circle. Cut into 1/2-inch wide strips using a serrated wheel cutter. Weave strips over filling in a lattice pattern. Trim any excess pastry including lattice strips all around ensuring to keep 1/2-inch throughout. Fold the bottom pastry inward over the strips to seal and flute edges. Brush the strips and edge with milk.
Place the pie dish on a baking sheet to catch any overflow.
Fold a 12-inch square of aluminum foil into quarters. Cut a 3.5-inch semicircle out of the centre. The diameter of the circle should be 7-inches. Unfold and gently place the foil over the pie's edge.
Bake for 30 minutes then, remove the foil. Continue baking for an additional 30 minutes until the pastry is golden brown and filling bubbly.
Set aside to cool for several hours before slicing. If cut when warm, the filling will be runny.
Note:
- Unsalted butter was used, which can be substituted with Crisco shortening.
- Pastry was brush with 1% low fat milk (partially skimmed).
- For deep golden brown crust, brush with a beaten egg instead of milk.
- After brushing with either milk or egg, sprinkle with coarse sugar for crunch and glitter.
- Purchase pie dish at: https://amzn.to/2LHUIbP
