MMMMM----- Recipe via Meal-Master (tm) v8.06

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

MMMMM-------------------------PIE DOUGH------------------------------
2 1/2 c (320 g) A-P flour; more for
- surface
1/2 ts Fine sea salt
1 c (226 g) cold unsalted
- butter; in 1/2" cubes
3 tb (to 7 tb) ice water; more as
- needed

MMMMM--------------------------FILLING-------------------------------
1 c (200 g) granulated sugar
3 tb Instant tapioca
1/4 ts Ground cinnamon or cardamom
2 lb Sour or sweet cherries;
- pitted
+=OR=+
20 oz Pitted frozen cherries
1 Lemon (opt)
3 tb Heavy cream
Demerara sugar; to sprinkle

MAKE THE CRUST: In a large mixing bowl or the bowl of a
food processor, whisk or pulse together the flour and
salt. Add the butter.

If using a bowl, toss with your hands until the butter
pieces are well coated with flour. Cut the butter into
the flour by pressing the pieces between your
fingertips, flattening the cubes into big flakes and
continuing to toss them in the flour to recoat the
flakes. If using a food processor, pulse butter into the
flour until the pieces are about the size of lima beans.

Mix or pulse in 3 tablespoons ice water, tossing it with
the flour in the bowl if working by hand. Continue to
add ice water, 1 to 2 tablespoons at a time, pulsing
briefly or tossing well, until the dough begins to come
together. Press the dough together if working by hand.

Form the dough into two disks about 1" thick. Wrap each
tightly in plastic wrap and refrigerate for at least 1
hour and up to 2 days before using. (It can also be
frozen for up to 3 months, then thawed overnight in the
refrigerator.)

Set oven @ 425ºF/218ºC. Place a baking sheet on the
bottom rack.

MAKE THE FILLING: In a bowl of a food processor (you
don’t have to wash it out if you used it for the dough),
combine sugar (use 1/2 cup for sweet cherries and up to
1 cup for sour cherries), tapioca (use more for a
thicker, solid filling, and less for looser, juicier
filling), and cinnamon or cardamom. Run the motor until
tapioca is finely ground.

Place cherries in a large bowl, and add sugar and
tapioca mixture. Toss gently to combine. If using sweet
cherries, zest the lemon into the bowl, then squeeze in
the juice and toss well. (Sour cherries don’t need the
extra acidity, so skip this if using.)

Using a rolling pin, roll out one disk of the dough on a
lightly floured surface and into a 12" round, about
?-inch thick. Fit the dough into a 9-inch pie plate,
preferably metal for the crunchiest crust. Roll
remaining dough for the top crust into an 11-inch round.

Pour the cherry mixture into the crust and top with the
remaining round of dough. Press the edges together, trim
the excess dough, and crimp the edges with your fingers
or press down with the tines of a fork. Cut a few steam
vents in the center of the pie.

Brush the top crust with cream and sprinkle generously
with Demerara sugar. Carefully place pie on the hot
baking sheet in the oven. Bake until the crust is dark
golden brown and the filling bubbles up, 50 minutes to 1
hour. Transfer pie to a wire rack to cool for at least 2
hours, allowing the filling to set before serving.

By: Melissa Clark

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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