• Pie Face - 07

    From Dave Drum@1:18/200 to All on Sun Sep 4 09:48:42 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sour Cherry Pie
    Categories: Pies, Pastry, Fruits, I scream
    Yield: 6 servings

    MMMMM-------------------------PIE DOUGH------------------------------
    Ice
    2 1/2 c A-P flour
    1 tb Natural cane sugar; + 2 ts
    - more for garnish
    1/4 ts Kosher salt
    8 oz Cold unsalted butter; in
    sm Cubes
    1 lg Egg; for brushing

    MMMMM---------------------FILLING & SERVING--------------------------
    3 lb Fresh sour cherries; pitted
    1/4 c Natural cane sugar
    1/4 c Tapioca flour (tapioca
    - starch)
    1 ts Pure vanilla extract
    Fine grated zest of 1/2
    - small lemon
    pn Ground cinnamon
    pn Kosher salt
    Vanilla ice cream; for
    - serving

    MAKE THE DOUGH: Fill a liquid measuring cup with water
    and a few pieces of ice, and place in the freezer
    briefly. In a large bowl, add the flour, sugar, and
    salt, and stir briefly to combine. Add the cold butter
    pieces and, using your fingers or a pastry blender,
    smush them into the flour mixture until only pea-size
    pieces remain.

    Retrieve the ice-cold water and drizzle 3 tablespoons of
    the liquid (no ice) into the flour mixture, working it
    in with your spare hand. Continue to add up to 3
    tablespoons more water as needed, working it in until
    the dough is still crumbly but just moist enough to hold
    together when squeezed.

    Place a large piece of plastic wrap on a work surface.
    Add half the dough (about 11 ounces) onto the plastic
    wrap, and press it to form a neat pile in the center.
    Using the sides of the plastic wrap and the warmth and
    force of your hands, firmly gather the dough into a
    tight ball, then flatten it into a compact, tightly
    wrapped 1" disk with no visible cracks. Seal the dough
    tightly with a second piece of plastic wrap and
    refrigerate. Repeat with the remaining dough. Let the
    rounds chill for at least 1 hour and up to 1 day.

    When ready to bake, remove one of the disks of dough to
    a well-floured work surface, and let it rest at room
    temperature for about 5 minutes, or until still chilled
    but more pliable. Using a lightly floured rolling pin,
    roll out the disk into a 1/8" thick round, rotating
    often and flouring the surface more as needed to prevent
    sticking. Carefully transfer to a 9" glass or ceramic
    pie plate, and press it gently against the sides and
    bottom to fit. (Patch any holes as needed.) Refrigerate.

    Roll out the remaining disk of dough using the same
    method, and transfer to a large, parchment-paper-lined
    baking sheet lightly dusted with flour. Cut lengthwise
    into seven 1 1/2" strips. Refrigerate.

    Set a rack in the lower third of the oven and set @
    425+|F/218+|C. Line a rimmed baking sheet with foil, and
    set it aside. Meanwhile, prepare the filling: Gently pit
    the cherries, recruiting help as needed, and place them
    in a large bowl as you work. Stir in the sugar, tapioca
    flour, vanilla, lemon zest, cinnamon, and salt to
    distribute evenly. Working quickly so the cherries dongCOt
    release too much juice, retrieve the dough-lined pie
    plate and dough strips. Add the cherries and about 1/4
    cup of their juices to the center of the pie plate,
    mounding them slightly in the center. Weave the dough
    strips over the top in a lattice structure. Trim all but
    about 1 1/2" of the overhanging top and bottom doughs,
    and discard. Roll up the remaining bottom dough over the
    top dough, and crimp the crust into your desired style.
    Transfer the pie to the freezer for 10 minutes.

    Remove from the freezer, and transfer to the lined
    baking sheet. In a small bowl, beat the egg with 1
    teaspoon cold water. Using a pastry brush, lightly coat
    the top and edges of the dough with the egg wash, and
    sprinkle the top dough with the remaining 2 teaspoons
    sugar. Bake in the lower third of the oven until the
    edges start to brown lightly, about 25 minutes. Lower
    the heat to 375+|F/190+|C, and continue baking, turning
    once halfway through, until the crust is golden brown
    and the filling looks thickened and syrupy and is
    bubbling slowly, 45 - 50 minutes more.

    Remove the pie from the baking sheet and transfer to a
    wire rack. Let cool completely (or nearly) before
    slicing into wedges. Serve the slices with vanilla ice
    cream.

    RECIPE FROM: https://www.saveur.com

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