SOUR-CHERRY PIE
The perfect combination of tart and sweet, this familiar dessert, crowned with an old-fashioned lattice crust, evokes an era when every afternoon included pie and coffee.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Place foil on bottom oven rack to catch any juices.
- On a lightly floured work surface, roll out one disc of dough to 1/8 inch thick. Cut out an 11-inch round, and fit into a 9-inch pie plate. Refrigerate crust while you prepare the lattice strips.
- On a lightly floured piece of parchment, roll out second disc of dough to 1/8 inch thick. Trim to make a 9-by-12-inch rectangle. Using a clean ruler as a guide, cut 16 strips (each 12 inches long and 1/2 inch wide) with a fluted pastry wheel or a sharp knife. Place strips on a parchment-lined baking sheet, and refrigerate until cold, about 10 minutes.
- Combine sugar, cornstarch, salt, and cinnamon in a large bowl. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries, and toss. Pour cherry mixture into prepared pie plate. Dot top with butter. Lightly brush exposed edge of crust with egg.
- Make the lattice: Lay 8 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the 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 make a 1-inch overhang. Tuck extra under rim of crust, and crimp to seal. Brush lattice with egg.
- Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 35 minutes). If top begins to brown too quickly, tent with foil and continue to cook.
- Let pie cool slightly on a wire rack. Meanwhile, warm jam in a saucepan over medium heat, then pass through a sieve. Brush warm pie with jam, then let cool.
SOUR CHERRY PIE WITH JASON BIGGS AND PAUL WALKER
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a medium bowl, combine cherries, sugar, flour, cornstarch, lemon juice, and zest.
- On a lightly floured surface, roll one disk of dough into a 12-inch round, about 1/8-inch thick. Fit into a 9-inch glass pie plate. Pour in cherry filling. Roll second disk of dough into a 12-inch round. Cut the dough into 3/4- to 1-inch strips and lay over filling, creating a lattice. Trim edges to 1-inch, and seal by crimping edges with thumb and forefinger. Place on a parchment-lined baking sheet.
- In a small bowl, whisk together egg and cream. Brush over top of pie. Bake for 10 minutes. Reduce temperature to 400 degrees and bake until golden brown, and juices are bubbling, 40 to 50 minutes more. Remove from oven, and let cool for at least 2 hours before serving.
PEAR AND SOUR-CHERRY PIE
Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones. They're combined with fresh pears and warm spices like cinnamon and ginger for the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h45m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees with racks in center and bottom third. On a lightly floured surface, roll out one disk of dough to a scant 1/8 inch thick (about 13 inches in diameter). Fit into a 9-inch pie dish. Roll remaining disk of dough on a lightly floured sheet of parchment to a scant 1/8 inch thick. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart. Move ruler 1/2 inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around, then transfer parchment with dough to a baking sheet. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes). Refrigerate pie dish and baking sheet with dough while making filling.
- Place cherries in a medium saucepan over medium heat; cover and cook, stirring occasionally, until cherries release their juices and come to a simmer, about 15 minutes.
- In a bowl, whisk together sugar and cornstarch. Pour mixture into pan with cherries; stir to combine. Bring to a simmer and cook, uncovered, stirring frequently, until juices thicken, 2 minutes more. Remove from heat.
- Peel, quarter, and core pears. Cut crosswise into 1/4-inch slices. Add to cherry mixture along with vanilla, spices, and salt; stir to combine. Let cool completely. Filling can be stored in an airtight container in refrigerator up to 1 day.
- Transfer filling to crust; dot with butter. Cover with lattice piece of dough. Pinch dough where top and bottom crusts meet. Trim excess to a 1-inch overhang; roll dough underto seal and crimp as desired (to create a rope effect, slash rolled edge witha paring knife on a diagonal). Freeze 30 minutes.
- Whisk egg with 1 teaspoon water, then brush over top of pie. Place a parchment-lined baking sheet on bottom rack of oven. Bake pie on center rack until golden brown and bubbling in center (if browning too quickly, tent with foil), about 1 hour, 30 minutes. Transfer to a wire rack and let cool completely, about 3 hours. Serve room-temperature.
SPINACH PIE (BYREK MI SPINAQ)
In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish. The pie can also be frozen after it is assembled and thawed before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Combine butter and canola oil in a saucepan and warm over low heat until butter is melted. Stir to combine. Reserve two tablespoons of mixture for the filling.
- For the filling: In a large bowl, combine the spinach, onion, egg, sour cream, yogurt, salt, and the 2 tablespoons of the butter-oil mixture, and mix well. Set aside until needed.
- Use the remaining butter-oil mixture to prepare the phyllo dough. Brush butter-oil mixture onto a baking sheet and lay down 1 sheet of phyllo. Brush more of the butter-oil mixture on top of the phyllo. Continue to layer 9 more sheets with butter-oil. Spread spinach topping evenly over 10th sheet of phyllo. Top spinach with 10 more sheets of phyllo, brushing butter-oil on each layer. Turn up edges of dough and press to seal.
- Bake spinach pie for 45 minutes, until top is golden and risen. Use a knife to check the bottom to make sure it is nice and crispy. Let cool for 15 to 20 minutes. Slice and serve.
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
PEAR AND SOUR CHERRY FLAT PIE
A melange of sweet pears and sour cherries fills our rustic, rectangular pastry. Hints of black pepper and five-spice powder balance the flavors and provide an exotic note. High-quality store-bought puff pastry is the key to making this pie's preparation fast and easy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, unfold dough, and roll to 10 by 15 inches. Cut into two 10-by-7 1/2-inch rectangles. Refrigerate until cold.
- Stir pears, cherries, sugar, cornstarch, lemon juice, and 1/8 teaspoon each of salt, pepper, and spice powder in a bowl.
- Transfer 1 rectangle of dough to a baking sheet lined with parchment. Spoon fruit mixture onto dough, leaving a 1-inch border all around. Brush border with beaten egg. Lay remaining dough over filling; press gently to seal. Refrigerate 20 minutes. Transfer to a room-temperature rimmed baking sheet lined with parchment.
- Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle with sugar. Bake, rotating once, until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool 20 minutes before serving.
More about "sour cherry pie with jason biggs and paul walker food"
SOUR CHERRY PIE RECIPE | BON APPéTIT
SOUR CHERRY PIE - FOOD & WINE
From foodandwine.com
서빙 8소요 시간 7시간 10분범주 Dessert
SOUR CHERRY PIE WITH JASON BIGGS AND PAUL WALKER - PINTEREST
SOUR CHERRY PIE - OLIVIA'S CUISINE
From oliviascuisine.com
VIDEO: HOW TO MAKE A SOUR CHERRY PIE, PART 2
From marthastewart.com
JASON BIGGS SLAMS PAUL WALKER-INSPIRED TIP JARS AT COFFEE BEAN
From eonline.com
CHERRY PIE: ARE SWEET OR SOUR CHERRIES BEST? - ASK THE FOOD GEEK
From askthefoodgeek.com
MARTHA STEWART'S SOUR CHERRY PIE RECIPE - TODAY
From today.com
SOUR CHERRY PIE RECIPE - SERIOUS EATS
From seriouseats.com
SOUR CHERRY PIE WITH JASON BIGGS AND PAUL WALKER - PINTEREST
From pinterest.com
SOUR CHERRY PIE WITH JASON BIGGS AND PAUL WALKER - PINTEREST
From pinterest.com
THE BEST CHERRY PIE IS ALSO THE EASIEST - THE NEW …
From nytimes.com
JASON BIGGS SAYS 'AMERICAN PIE' SCENE WAS 'TURNING POINT IN MY …
From people.com
SOUR CHERRY PIE WITH FLAKY BUTTER CRUST · MY THREE …
From mythreeseasons.com
THE TRUTH ABOUT JASON BIGGS' WARM APPLE PIE SCENE - LOOPER
From looper.com
FRESH SOUR CHERRY PIE RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
SOUR CHERRY PIE WITH JASON BIGGS AND PAUL WALKER RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love