Cherry Pie

This pie was made with the Cavalier cherries picked in July at Singer Farm Naturals. The farm, also known for it’s garlic, has an excellent u-pick experience that shifts as their different varieties of fruit come into season.

Pie Crust Recipe:

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 1/4 cup cold lard, ghee, or coconut butter
1/4 cup cold water
3 tablespoons cold vodka or distilled vinegar

Whisk the dry ingredients together and cut in the fat with two table knives until the mixture resembles coarse sand. Take extra care that you don’t over mix.

Carefully drizzle the water and vodka or vinegar blend into the mix, 1 tablespoon at a time, continuing to use the knives. Now use the open palm of your hand to press down the dough to compress it. Break up the dough with your fingers and compress it again. Cut the dough in half.

Wrap each piece of dough in plastic wrap, compress it to a 4 inch disc and chill in the refrigerator for at least one hour. This dough can be kept in the freezer for up to 6 months for later use. This cold rest allows the dough to absorb the water and also enables the gluten to relax. Both of these things will yield a softer, more elastic dough that is less likely to break and crumble.

Cut two pieces of parchment or wax paper to 12 inch by 12 inch size. Unwrap one of the dough disks, place the dough on a sheet of parchment paper and cover it with the other sheet of parchment paper. Roll the dough out from the center until it goes out to the edges of the parchment paper. Remove the top layer of parchment paper and carefully flip the dough over into a pie plate. Now remove the other piece of parchment paper and form the dough to the pie plate. Gently lift the pie crust with one hand and push it into the plate with the other hand. Don’t worry if you have to patch the pie crust; this is normal. It’s easily patched and repaired by lightly wetting each part to be joined with water. Using scissors, cut off the dough so that 1/2 inch of it extends beyond the pie plate.

Flute or flutter the dough with your fingers or press the edges down with the end of a fork. Fill and bake. Covering or latticing is an option too. The filling was four cups of pitted and halved cherries, a squeeze of lime and some lime zest, a splash of almond extract, 1/2 cup of raw sugar, and 4 tablespoons organic tapioca. Mix everything together very well and set aside to thicken while the oven reaches 400*.

Then fill the pie shell with the filling, bake, covered with foil, while set on a cookie sheet for an hour and 15 minutes. Set out to cool for at least 30 minutes before serving.

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