Cherry Pie I Food

CHERRY PIE

Steps:

• Mix ingredients for filling.
• Place in pastry-lined pie pan.
• Put top crust on. Cut vent slits in top crust, and flute edges.
• Brush with milk and sprinkle with sugar.
• Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
• TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees.
• Drain cherries, reserving 1/2 cup juice.
• Combine sugar, cornstarch and salt.
• Combine cherry juice, food coloring, almond extract and lemon juice.
• Add to dry ingredients, mixing well.
• Add cherries and mix well again.
• Add butter and let stand for 15 minutes.
• Pour cherry mixture into pie crust and finish top with lattice work pie crust.
• Bake for 50 to 55 minutes.

CHERRY PIE

Steps:

• Make dough:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.
• Turn dough out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Divide dough with one half slightly larger, then form each piece into a ball and flatten each into a disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour and up to 2 days.
• Make filling and bake pie:
• Preheat oven to 425°F with rack in middle and put a large baking sheet on rack.
• Finely grind tapioca in grinder.
• Split vanilla bean lengthwise and scrape seeds into a large bowl with a small knife. (If using extract, add with fruit.) Whisk in ground tapioca, cornstarch, cinnamon, salt, and sugar, then add cherries and toss well. Let stand 30 minutes.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit into a 9-inch pie plate. Trim any excess dough to leave a 1/2-inch overhang. Chill shell while rolling out top crust.
• Roll out remaining dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
• Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a 1/2-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with milk. Cut out 5 (1- by 1/2-inch) teardrop-shaped steam vents 1 inch from center and sprinkle with sugar (1 tablespoon).
• Bake pie on preheated baking sheet 30 minutesutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, 50 minutes to 1 hour more. Transfer pie to a rack to cool completely, 3 to 4 hours.

CHERRY PIE

Steps:

• For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper.
• Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust).
• Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even.
• Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg.
• For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter.
• Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg.
• Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer.
• Let cool before slicing. Serve with vanilla ice cream.

CHERRY PIE IV

Steps:

• In a large bowl, combine flour and salt. Cut in the cold shortening until pea-sized (you may use the paddle of a stand mixer for this step, or pulse in a food processor, then transfer to a bowl). Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or overnight.
• On a lightly floured work surface, roll out half the dough to fit a 9-inch pie plate. Place bottom crust in pie plate, loosely cover with plastic, and refrigerate.
• Whisk together sugar and cornstarch in a saucepan; add cherries and toss to coat. Let stand for about 10 minutes to draw out the cherry juices.
• Preheat oven to 475 degrees F (245 degrees C). Place a baking sheet in the oven to preheat.
• Bring cherry filling to a boil over medium heat, stirring constantly. Lower the heat and simmer for 1 minute or until the juices thicken and become translucent (filling will thicken further as it cools). Remove from heat and stir in the butter and almond extract. Mix thoroughly and allow to cool to room temperature.
• Roll out second crust and cut into lattice strips or decorative shapes. When filling is cool, pour into bottom pie shell. Cover filling with top crust or cutouts and crimp edges.
• Reduce oven to 375 degrees F (190 degrees C) and place pie on hot baking sheet.
• Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 55 minutes. Let pie cool and set several hours before slicing.

CHERRY PIE-IN-A-JAR

Steps:

• For the cherry filling: In a heavy-bottomed skillet cook fresh or frozen cherries and lemon juice over medium-high heat, stirring, until slightly softened, about 2 minutes. Add the sugar, cornstarch, and cinnamon. Bring the mixture to a simmer, stirring, until thickened, about 3 minutes. Remove the mixture from the heat, stir the almond extract into the cherries and cool. For the pies: Roll out the dough on a well-floured surface. Using the ring from the lid of the jar, cut out 4 circles of dough, that will be the tops of your pies. With the remaining dough, use a 6-inch inverted pie plate to cut 4 circles that will line the inside of each 1/2 pint glass oven-safe jar. Working with the dough as little as possible, make sure that the dough covers the surface area inside the jar with the exception of a 1/2-inch at the top. Once each jar is lined with pie dough, fill each with 1/2 a cup of cherry pie filling. Place a small pat of butter on top of each pie, and top with the pie dough circles or make a lattice pattern. Make sure you vent the top of the crust by creating a slit so that the steam can escape. Using your finger or a fork, press the 2 pieces of dough together around the perimeter. Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with its metal lid and place in the freezer for up to 3 weeks. Baking instructions: If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes or until the crust is golden brown and filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven.

CHERRY PIE

Steps:

• First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
• Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
• If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
• Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
• Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
• Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

VANILLA CHERRY PIE

Steps:

• First, make the pastry. Put the butter and flour in a food processor and whizz until the mixture looks like damp breadcrumbs. Add the sugar and pulse to combine. Whisk the egg yolks, 2 tbsp cold water and the vanilla in a bowl, then drizzle over the flour mixture. Pulse until the dough starts to clump together, adding a drizzle more water, 1 tsp at a time, if the dough feels dry - try not to add too much or the pastry will be tough. Tip out onto a work surface and knead briefly to bring everything together to a smooth dough. Break into 2 pieces, one a little larger than the other, wrap in cling film, pat into flat discs and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Remove the larger piece of pastry from the fridge - if it feels a little firm, leave at room temperature for 20 mins to soften. On a floured surface, roll out to the thickness of a £1 coin. Use the pastry to line a 20-22cm metal pie plate or tin, leaving a little excess pastry overhanging - trim with a pair of scissors if necessary. Line the base with baking parchment and baking beans, and blind-bake for 20 mins. Mix the cherries, cornflour and sugar in a bowl. Add the cherry jam, vanilla and butter, and mix again.
• Remove the beans and parchment from the base, brush the pastry with some of the beaten egg white and bake for 5 mins more until golden. Trim the pastry to neaten.
• Turn the oven down to 180C/160C fan/ gas 4. Tip the cherries into the centre of the pie. Roll out the remaining pastry to the same thickness as before, large enough to cover the pie. Slide the pastry onto a well-floured sheet of baking parchment and, using your favourite mini biscuit cutter or the wide end of a piping nozzle, stamp out a scattering of shapes - we used a 2cm star cutter, but hearts or circles would look nice - just don't cut out too many or the pastry will collapse. Brush the egg white over the edge of the pie rim and all over the lid. Place a few cut-out shapes back on the pastry, if you like. Carefully lift the baking parchment and pastry, and slide the pastry lid onto the pie, removing the parchment. Trim the excess pastry, then use a fork to press the lid to the base. Bake for 35 mins.
• Brush the pie with the remaining egg white and scatter with the remaining 1 tbsp sugar. Bake for a further 5 mins until golden brown and bubbling. Leave to cool for at least 20 mins before serving with crème fraîche, thick cream or ice cream.

CHERRY PIE

Steps:

• Preheat oven to 400°F. Toss cherries with sugar, tapioca and extract. Let stand 15 min.
• Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with cherry mixture. Dot with butter. Cover with second pie crust. Seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.