Saturday, July 24, 2010

Classic Sour Cherry Pie with Lattice Crust

I love cherries, I think they are my favorite taste of summer. Growing up in Trinidad, we had a myriad of fruits available however there were only certain fruits that I loved and still do such as mangoes, pineapples and watermelons. We do have cherries but they are different variety to what we get here in France (and even the US when I lived there) , they are more on the tangy side but so very delicious. I think the last time that I ate cherries in Trinidad was at my grandmother's house. It seems like yesterday but in reality it was over 20 years ago, I'm sure if I were to eat them again they would not be able to compare with that memory that I have.

A few years ago 2008 to be more precise I bought  a copy of Bon Appétit from W.H. Smith on rue de Rivoli , its one of my favorite magazines and I buy it whenever I see it. I had seen this Cherry Pie recipe in there (its the cover recipe) and would longly stare at it. For some reason I did not make any of the dishes featured in that magazine that year nor the next. This year however I'm slowly working my way through the magazine and on Bastille day I decided that I was going to tackle this recipe and make my first ever pastry crust.

Classic Sour Cherry Pie with Lattice Crust

The recipe calls for pitted cherries, the tips section of the recipe had a great tip for people like me that do not own (gasp) a cherry pitter. What's the secret tool ? Chopsticks ! That's right, you use the widest end of the chopsticks and push through the center of the cherry, the seed will pop right out! The drawback is that there may be a certain amount of cherry juice that splatters everywhere but once you get the hang of it this happens less. The great thing about this is that the hubby can get involved and help to speed up the process by using the other chopstick. I just saved myself about 20 euros.

I made the recipe pretty much as is, the only difference was that I did not use sour cherries so I used a little more lemon juice and decreased the amount of the sugar that was called for.

The verdict: Wow ! I was really pleased with the way this turned out, the crust was just right, light and flaky. The filling was the perfect combination of flavors and the cherries were the stars of the show.

My hubby even said that the crust resembled that of his grandmothers can't get any more praise that that :) I plan on playing around with this crusts with other fillings, we have an overabundance of nectarines right now so .....

Classic Sour Cherry Pie with Lattice Crust   Bon Appétit | June 2008
Yield: Makes 8 servings
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

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 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-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.

Bon Appétit 


Post a Comment