TWICE-BAKED SOUR CHERRY PIE
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife. In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust - pre-baked shells that are flaky, crisp and golden. But fruit pies, baked with raw dough that is often pale and soggy, get short shrift. For a fruit-pie crust that is crunchy and flaky, with a buttery texture that absorbs the fruit's juices without turning to mush, the secret is pre-baking the bottom crust, then adding the fruit, covering it with raw dough and baking it again.
Provided by Melissa Clark
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make dough: in bowl of a food processor pulse together flour and salt just to combine. Add butter and pulse until chickpea-size pieces form. Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together. Separate dough into 2 disks, one using 2/3 dough, the other using the remaining. Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.
- Heat oven to 425 degrees. Place larger dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick. Transfer to a 9-inch pie plate. Line dough with foil and weigh it down with pie weights. Bake until crust is light golden brown, about 30 minutes.
- While pie crust is baking, prepare filling. In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling). Run the motor until tapioca is finely ground. Place cherries in a bowl and add sugar and tapioca mixture. Drizzle in kirsch or brandy and toss gently to combine.
- When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights. Scrape cherry filling into pie crust.
- Place smaller disk of dough on a lightly floured surface and roll it 3/8-inch thick. Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough. Arrange circles on top of cherry filling in a pattern of your choice.
- Brush top crust with cream and sprinkle generously with Demerara sugar. Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 98 milligrams, Sugar 35 grams, TransFat 1 gram
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Jhony Jhony
[email protected]This pie is a great way to impress your friends and family.
Monjil Ahmed
[email protected]I would definitely recommend this recipe to anyone who loves sour cherry pie.
Siaw Sterling
[email protected]This pie is a bit pricey to make, but it's worth it for a special occasion.
Rafaqat Hussain
[email protected]I'm not a fan of sour cherries, but I still enjoyed this pie. The crust was really good.
altaf sajjad
[email protected]This pie was a little too sweet for my taste, but I think that's just because I'm not a big fan of sweet desserts.
han_cestor
[email protected]I made this pie for my family and they loved it. It's a great recipe for a special occasion.
Rahma Ali
[email protected]This pie is perfect for a summer picnic.
Shawunjonaead Chanselor
[email protected]I added a streusel topping to this pie and it was delicious.
Aj Gbessay
[email protected]This pie is a great way to use up leftover sour cherries.
Laxmi Xettri
[email protected]I used frozen sour cherries in this pie and they worked great. I would definitely recommend using frozen cherries if you can't find fresh ones.
Gabriella Owen
[email protected]The custard in this pie was a little runny, but the flavor was still good.
Saleem Magsi
[email protected]I'm not a baker, but I was able to make this pie without any problems. It's a great recipe for beginners.
Abdur Raqeeb
[email protected]This pie was a lot of work, but it was worth it. It was the best sour cherry pie I've ever had.
Lakrisha White
[email protected]I followed the recipe exactly and my pie turned out perfectly. It was so easy to make and it tasted amazing.
Usman Usama
[email protected]This pie was a bit too tart for my taste, but I think that's just because I'm not a big fan of sour cherries. The crust was perfect though.
Karabo Phepheng
[email protected]The sour cherries gave this pie a unique and delicious flavor. I will definitely be using this recipe again.
Sarah Baguma
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it!
Akankwasa Peninah
[email protected]This twice-baked sour cherry pie was a hit! The filling was tart and sweet, and the custard was creamy and smooth. The crust was flaky and buttery. I will definitely be making this again.