cherry pie. with a damn fine cup of coffee.
2 1/4 cups (281g) AP flour
1 tbsp (14g) sugar
1 tsp salt
1 cup + 2 tbsp (254g) butter, cold + cubed
4 tbsp ice water
Mix flour, sugar and salt into a large bowl. Toss butter in flour mix to evenly coat. Quickly, use your fingers to rub the butter into the flour to create a shaggy dough. Having some flat, thin pieces and large and chunky pieces of butter in it. Drizzle the water over the dough. With your hands, toss all together until evenly distributed, will still look a bit dry. Press into a ball, either in the bowl or on the countertop. Just press in any shaggy edges. Divide into two and press into flat disks. Wrap in plastic wrap for at least 1 hour (up to 5 days).
32 oz cherries, fresh or thawed from frozen
1/4 cup (50g) sugar
3 tbsp (28g) cornstarch
Combine the ingredients and set aside until ready to use.
Oven 350 degrees F.
Take the disks of dough out of the fridge and let it at room temperature for about 10 minutes to soften just a bit. Roll out one of the disks on a floured surface to 11" inch circle. Transfer to the pie tin, letting it slump in and leaving the extra dough to hang over. Cover with plastic and place in fridge while rolling out top crust.
Roll out the second disk to the same thickness as the bottom layer. Cut out a small venting whole in the center.
Take the dough-lined pie tin out of the fridge and fill with the berry mixture. Brush the edge of the crust with the beaten egg and layer top dough over. Trim any strips that are longer than the overhang of the bottom crust. Fold over the overhang of the bottom layer and pressing in slightly so they stick together. Cover with plastic and freeze for 20 minutes.
1 egg, beaten
Remove from freezer and remove plastic cover. Brush the top with the rest of the beaten egg and sprinkle with coarse sugar. Place on a baking sheet and into oven. Bake for about 1 1/2 hours, until top is a deep golden brown and juices are bubbling. Let cool for 4 hours.
“This must be where pies go when they die.”