Can she bake a cherry pie?
Yes. But the better question would surely be: “Does it taste any good?”
I’ve never been successful making crusts. I should have paid more attention when my grandmother and mother made pie – they were both very good at it. But I thought my problem was solved when I found refrigerated pastry in the grocery store. Typically I use frozen crusts, but cherry pies usually have a lattice top, so this newfound pastry would work building that kind of crust.
The filling tasted great, though a little runny, but the crust was no better tasting than any other store-bought dough I’ve tried, so I have renewed my interest in figuring out how to make a proper crust. Or in making more casseroles.
Here’s what happened:
Got the cherries and washed them.
Pitted the cherries.
Cherry guts in the sink.
Halving all the cherries makes sure there are no pits trying to sneak in.
Added the sugar.
Pour in the cornstarch.
Squeeze the lemon juice over the cherries.
Toss the cherries, sugar, cornstarch and lemon juice to mix.
Now the pie crust.
The dough was too small, so it was enlarged with a rolling pin.
Transferred to the baking dish.
Rolled the top crust too.
Cut the crust into even strips.
Pour the marinated cherries onto the bottom crust.
Begin making the lattice. Lay out five strips of dough.
Fold back every second strip and add a piece of dough at a right angle to the other strips in the centre of the pie.
Fold back the strips that were not folded back the first time and add another strip of dough.
Keep doing that interweaving until the lattice is complete.
Crimp the edges of the top and bottom crust and trim off the excess dough.
Paint the lattice with milk and sprinkle with sugar.
Ready for the oven.
Sweet Cherry Pie.
Martha Stewart’s recipe:
Sweet Cherry Pie
Prep: 30 mins Total Time: 1 hour 30 mins Servings: 10
Bings fill in for the usual (but harder to find) sour cherries in this summer pie. A simplified lattice crust gives you all the wows with half the work!
2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
All-purpose flour, for rolling
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon turbinado or granulated sugar, for sprinkling
Basic Pie Dough for Sweet Cherry Pie
Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.