Description
A memory from childhood, cherry pie is simple nostalgic and delicious.
Ingredients
Scale
For Harry’s pie crust:
- 4 cups pastry flour
- 1/2 tsp salt
- 10 tbsp butter
- 10 tbsp margarine
- 1 cup ice water (with ice removed)
For the filling:
- 6 cups tart cherries, pits removed
- 3/4–1 cup sugar, depending on how tart the cherries are
- 4 tbsp cornstarch
- 1/2 tsp salt
- 1 orange, zested and juiced
- 1 egg white, beaten
- Sugar, for dusting on top of the lattice
Instructions
For Harry’s pie crust:
- Assemble ingredients.
- Keep butter, margarine, and water cold.
- Cut up butter and margarine into small pieces.
- Mix together flour and salt.
- Cut the butter and margarine into the flour until it is crumbly like cornmeal, without a lot of big chunks, using an electric mixer or by hand.
- Add ice water all at once to the dough.
- Continue mixing until the dough seems fairly smooth.
- Throw in a small handful of flour, then beat it again for a few seconds. This seems to smooth out the dough a little more and make it easy to work with. Avoid overworking so dough does not become tough.
For the filling:
- Mix cornstarch, salt, sugar, orange juice and zest.
- Add cherries and mix until just combined.
- Add filling to prepared uncooked pie crust.
- Roll out the other two discs and cut out ½ to ¾” lattice strips to form the top crust. Weave the lattice strips on top of the pie and crimp to the edge of the crust or do as Harry’s does and trim to fit inside the crust.
- Fold the strips over the edge of the pie crust dough and either pinch or crimp the edges.
- Brush the lattice with the egg white and sprinkle sugar on top.
- Bake for 45-55 minutes.