Last week we made an easy pie dough. I promised that this week we’d use that same pie dough to make cherry pie. Why cherry? Well, Michigan is known as the cherry state, of course. But that has nothing to do with it. I just had a bunch of cherries on hand that I wanted to get rid of. You can use the pie dough with any kind of fruit filling you’d like and the method would be relatively similar. The crust for this pie is flaky and buttery. The filling is nice and tart. Topped with some whipped cream or ice cream…I’d call that a good day.
In my previous video, I showed you that you can substitute pastry flour for cake flour in this recipe. If you did, you may have trouble rolling out the crust. If you do, make sure it’s somewhat cold before rolling out so can be more steady. Your dough should be somewhat cold and the kitchen you’re in should be cold when you’re rolling out dough. Ideally, you want to also roll out the dough on marble or a similar surface. When rolling out, make sure to with a round piece of dough. Rotate as you roll. Don’t roll over the edge of the dough and make sure you use enough flour so it won’t stick.
Start out by cutting the cherries around the pit. You may also use frozen cherries and macerate them in sugar over night to draw juices out of them. If you don’t do this method, you’ll have to buy some cherry juice.
To make the filling, start out by combining sugar, cinnamon stick, cherry juice and salt in a pot and bring to a boil over medium heat, stirring occasionally.
Meanwhile make a slurry by combining the cornstarch and water and stirring until uniform.
Once juice mixture reaches a boil, pour in the slurry, whisking constantly. Continue to whisk until mixture thickens. Let it simmer for about a minute and remove it from the heat.
Combine the juice mixture with the sliced cherries and mix. Wrap with Saran and allow it to cool before using.
Roll out your pie dough or use the method I used for the bottom crust. Dock the bottom with a fork and egg wash it lightly. Pour the filling in, top with a rolled out top crust. Egg wash and sugar the top. Cut some slits in the top. Crimp the sides and bake at 375°F for 30-40 minutes.
Let it cool before cutting into it.