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Classic Sour Cherry Pie

From Bon-Apetit

Preheat oven to 425°F

Ingredients

Crust:
2½ cups unbleached all purpose flour
1 Tbsp. sugar
¾ tsp. salt
1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes
5 + Tbsp. ice water

Filling:
1 cup + 1 Tbsp. sugar
3 Tbsp. cornstarch
¼ tsp. salt
5 cups whole pitted sour cherries
1 tsp. fresh lemon juice
½ tsp. vanilla extract
2 Tbsp. (¼ stick) unsalted butter, cut into ½-inch cubes
1 Tbsp. milk

Method

For crust: Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

For filling: Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to ½ inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten ¾-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Pair with vanilla ice cream