Bing Cherry Pie
Source: Anna Derivi-Castellanos and Lenore Estrada, Three Babes Bakeshop
This recipe was demonstrated for CUESA’s Market to Table program on May 25, 2013.
Makes 1 pie
1 stick plus 1 tablespoon butter
⅓ cup ice water
1½ teaspoons vinegar
1½ teaspoons sugar
½ teaspoon salt
1½ cups flour
2½ pounds Bing cherries
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
¾ cup sugar
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon almond or vanilla extract
2 tablespoons cornstarch
Cream, for brushing crust
Coarse sugar, for finishing crust
1. To make the crust, cut the butter into ½-inch cubes and place in the freezer.
2. Measure out the water and stir in the vinegar, sugar, and salt until dissolved, and place in the freezer to chill.
3. Measure the flour into a chilled bowl.
4. Remove the butter from the freezer and, using a pastry cutter, cut into the flour until the mixture resembles a coarse meal. Use your hands to break up any large pieces of butter.
5. Sprinkle the flour and butter with the water and vinegar, a little at a time, tossing the mixture at first and then pressing together with a spatula, until the dough just comes together.
6. Pat the dough into a disk, wrap with plastic, and chill for at least 1 hour in the fridge.
7. Use a rolling pin to roll out the dough and then fit it into a buttered pie plate. Trim the excess edge of the dough so that the overhang barely touches the counter. Save the trimmings, and form them into a square or rectangular disc. Wrap both the bottom shell and the disc of scraps the with plastic wrap and chill for at least 30 minutes.
8. Roll out the disc of scraps into a rectangular shape and then cut strips of lattice for the top crust. Chill the strips on a sheet pan in the refrigerator or freezer until ready to use.
9. Pit all the cherries and slice them in half. Measure 1¾ cups of the cherries into a food processor and purée until smooth. Mix the puréed cherries with the rest of the cherry halves, and then add all of the other filling ingredients.
10. Preheat the oven to 400˚F.
11. Pour the filling into the shell. Weave the strips of lattice over the top of the filling. Trim the overhang of the lattice strips, and roll the edge of the bottom crust tightly up around the pie, so that the lattice and bottom crust become one rope that rests on top of the pie plate’s edge. Press the outer crust between two knuckles of one hand and the thumb of the other to flute. Brush all the exposed crust with cream, and sprinkle liberally with coarse sugar and a dash of kosher salt. At this point, if the pastry has gotten a bit warm from fluting and weaving the lattice, place it directly into the freezer for 10 to 15 minutes.
12. Bake the pie on a sheet pan lined with parchment for 15 minutes. Then reduce the heat to 350˚F and bake for an additional 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.