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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