Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour. In a large bowl, combine cherries, stevia, cornstarch, and lemon juice.
On a lightly floured surface, roll half the dough into a inch circle. Remove crust from refrigerator and pour filling into it. Slide lattice off the cookie sheet directly on top of the pie. Tuck ends of the strips under the edge of the bottom crust, then crimp the edge.
Brush top of the pie with milk and sprinkle with Sugar In The Raw, if desired. I Made It Print. Divide dough in half; shape each half into ball.
Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Set aside. Add cherries and orange zest; toss lightly to coat. Spoon into prepared crust. Roll out remaining ball of dough to inch circle.
Discard dough scraps. Transfer to the pie plate. Roll out the remaining disk of dough in the same manner. Cut into strips to prepare for making the lattice pattern.
Make the Cherry Pie Mix together the cherries, sugar, corn starch, lemon juice, salt, and cinnamon in a bowl. Transfer to the prepared pie crust. Lay the strips atop the pie, weaving together to form a lattice.
Don't make it too tight so that steam is able to escape. Combine the egg, egg yolk, and milk to make an egg wash. Brush the top of the pie with the egg wash and use it as a glue along the edge of the pie to help seal the lattice top. Trim any excess pie dough and press along the edge with the tines of the fork to both make it pretty and seal the lattice to the bottom crust.
Sprinkle with some demerara sugar. Bake the pie for 20 minutes. I recommend baking the pie on a sheet pan lined with a silicone baking sheet or parchment paper in case there is any spillover. Let cool before serving. Very good. All my dinner guests were impressed. This makes the classic cherry pie filling and tastes exactly as you would imagine a cherry pie to taste. We skip the lattice and just do a regular top. More crust that way!
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Fine Cooking. Sign Up Login. Scott Phillips. Yield: Yields one 9-inch pie. Ingredients For the dough: 6 oz. Wrap them in plastic and freeze until hard, at least 30 minutes. Put the all-purpose flour, cake flour, salt, and baking powder in a metal bowl and freeze for at least 30 minutes.
Put the cold flour mixture in a food processor and process for a few seconds to combine. Cut the cold cream cheese into three or four pieces and add it to the flour mixture. Process for 20 seconds the mixture should resemble fine meal.
Add the frozen butter cubes and pulse until none of the butter pieces is larger than a pea, about five 3-second pulses.
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