Recipe: Sour Cherry Pie (and Pate Brisee with 4 Variations, Martha Stewart)
Desserts - Pies and TartsSOUR CHERRY PIE
"A winning combination of tart and sweet, this county-fair favorite is marked by a tightly woven lattice crust. Sour cherries enjoy a short season - typically a few weeks in late June and early July - so snap them up when you see them, and freeze any extras: Line a baking sheet with parchment and freeze pitted cherries in a single layer. Transfer frozen cherries to a resealable bag; they should keep in the freezer up to one year."
All-purpose flour, for dusting
Pate Brisee (recipe follows)
1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 pounds (about 6 cups) fresh sour cherries, pitted, or 1 3/4 pounds frozen sour cherries, partially thawed
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten, for egg wash
Coarse sanding sugar, for sprinkling
TO ROLL THE DOUGH:
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8-inch thick. Fit into a 9-inch pie plate, and trim dough, leaving a 1/2-inch overhang; refrigerate or freeze until firm, about 30 minutes.
On lightly floured parchment, roll out second disk of dough 1/8-inch thick. Using a clean ruler as a guide, cut 14 strips (about 1/2-inch wide) with a pastry wheel or sharp knife. Place strips (and parchment) on a baking sheet, and refrigerate until firm, 10 minutes.
TO FILL THE PIE:
Combine granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate. Dot with butter. Lightly brush exposed edge of shell with beaten egg.
TO WEAVE THE LATTICE:
Lay 7 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold strips over perpendicular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips over second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of shell, and crimp to seal.
Brush lattice with egg wash, and sprinkle with sanding sugar. Refrigerate or freeze 30 minutes.
TO BAKE THE PIE:
Preheat oven to 375 degrees F.
Transfer pie plate to a parchment-lined rimmed baking sheet. Bake until crust is golden brown and juices are bubbling; if using fresh cherries, begin checking after 1 hour; if using frozen, about 95 minutes. (If top browns too quickly, tent with foil.)
Transfer pie to a wire rack; let cool completely. Pie can be kept at room temperature, tented with foil, up to 1 day.
Makes one 9-inch pie
PATE BRISEE
Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
"The rich flavor, delicate texture and versatility of pate brisee have made it the standard at Martha Stewart Living and in this book, where it is used for pies and tarts both sweet and savory. From three main components - flour, fat, and water - plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry" and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt."
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Preparation
Pulse flour, salt and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
VARIATIONS:
SHORTENING VARIATION:
Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
LARD VARIATION:
Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
CORNMEAL VARIATION:
Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
CHEDDAR VARIATION:
Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.
Adapted from source: Martha Stewart's Pies and Tarts by Martha Stewart
"A winning combination of tart and sweet, this county-fair favorite is marked by a tightly woven lattice crust. Sour cherries enjoy a short season - typically a few weeks in late June and early July - so snap them up when you see them, and freeze any extras: Line a baking sheet with parchment and freeze pitted cherries in a single layer. Transfer frozen cherries to a resealable bag; they should keep in the freezer up to one year."
All-purpose flour, for dusting
Pate Brisee (recipe follows)
1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 pounds (about 6 cups) fresh sour cherries, pitted, or 1 3/4 pounds frozen sour cherries, partially thawed
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten, for egg wash
Coarse sanding sugar, for sprinkling
TO ROLL THE DOUGH:
On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8-inch thick. Fit into a 9-inch pie plate, and trim dough, leaving a 1/2-inch overhang; refrigerate or freeze until firm, about 30 minutes.
On lightly floured parchment, roll out second disk of dough 1/8-inch thick. Using a clean ruler as a guide, cut 14 strips (about 1/2-inch wide) with a pastry wheel or sharp knife. Place strips (and parchment) on a baking sheet, and refrigerate until firm, 10 minutes.
TO FILL THE PIE:
Combine granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate. Dot with butter. Lightly brush exposed edge of shell with beaten egg.
TO WEAVE THE LATTICE:
Lay 7 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold strips over perpendicular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips over second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of shell, and crimp to seal.
Brush lattice with egg wash, and sprinkle with sanding sugar. Refrigerate or freeze 30 minutes.
TO BAKE THE PIE:
Preheat oven to 375 degrees F.
Transfer pie plate to a parchment-lined rimmed baking sheet. Bake until crust is golden brown and juices are bubbling; if using fresh cherries, begin checking after 1 hour; if using frozen, about 95 minutes. (If top browns too quickly, tent with foil.)
Transfer pie to a wire rack; let cool completely. Pie can be kept at room temperature, tented with foil, up to 1 day.
Makes one 9-inch pie
PATE BRISEE
Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies
"The rich flavor, delicate texture and versatility of pate brisee have made it the standard at Martha Stewart Living and in this book, where it is used for pies and tarts both sweet and savory. From three main components - flour, fat, and water - plus a little sugar and salt, you get a crust that is incomparably flaky, yet sturdy enough to contain nearly any filling. An all-butter pate brisee tastes best, but some cooks use shortening or lard for additional tenderness. The name pate brisee means "broken pastry" and refers to cutting the butter into the flour, either by hand or with a food processor. The butter-flour mixture should resemble coarse meal, with some pieces of butter the size of small peas, before cold water is drizzled into it; these bits of unincorporated butter give pate brisee its famously flaky texture by releasing steam as they melt."
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
Preparation
Pulse flour, salt and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
VARIATIONS:
SHORTENING VARIATION:
Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
LARD VARIATION:
Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard. For the best quality, it's worth seeking out leaf lard. You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
CORNMEAL VARIATION:
Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
CHEDDAR VARIATION:
Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter. Increase sugar to 1 tablespoon.
Adapted from source: Martha Stewart's Pies and Tarts by Martha Stewart
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Hot Water pie
- Pecan Pies in Pumpkin Shells (using mini pumpkins)
- Lemon-Lime Bars with Ginger Shortbread Crust
- Biltmore Estates Deerpark Restaurant Praline Pumpkin Pie
- Margarita Pie (baked, using sweetened condensed milk)
- Microwave Chocolate Cream Pie and Microwave Pie Shell Tips (1980's)
- Thickening fruit pies -
- Banana Cream Pie-in-a-Bowl (layered with homemade cookie crunch)
- Chocolate Satin Pie (1960's)
- Good Pie (using pineapple and coconut)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute