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Gallery Classic Cherry Pie with a Butter Crust Credit: Christopher Baker Recipe Summary prep: 1 hr total: 3 hrs Servings: 8 Yield: Makes one 9-inch pie
Ingredients <b>For the filling</b> 2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups) 1 cup sugar 1/4 cup cornstarch 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 2 tablespoons unsalted butter, cut into small pieces <b>For the crust</b> Buttery Pate Brisee All-purpose flour, for surface 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
Cook’s Notes Pie can be stored at room temperature for up to 2 days.
Gallery Classic Cherry Pie with a Butter Crust Credit: Christopher Baker
Recipe Summary prep: 1 hr total: 3 hrs Servings: 8 Yield: Makes one 9-inch pie
Gallery
Classic Cherry Pie with a Butter Crust Credit: Christopher Baker
Classic Cherry Pie with a Butter Crust
Credit: Christopher Baker
Classic Cherry Pie with a Butter Crust
Recipe Summary prep: 1 hr total: 3 hrs Servings: 8 Yield: Makes one 9-inch pie
Recipe Summary
prep: 1 hr total: 3 hrs
Servings: 8 Yield: Makes one 9-inch pie
prep: 1 hr
total: 3 hrs
prep:
1 hr
total:
3 hrs
Servings: 8
Yield: Makes one 9-inch pie
8
Makes one 9-inch pie
Ingredients
Ingredients
2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups) 1 cup sugar 1/4 cup cornstarch 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 2 tablespoons unsalted butter, cut into small pieces
Buttery Pate Brisee All-purpose flour, for surface 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
Directions
Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.
Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.
Cook’s Notes Pie can be stored at room temperature for up to 2 days.
Cook’s Notes
Pie can be stored at room temperature for up to 2 days.
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All Reviews for Classic Cherry Pie with a Butter Crust
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Classic Cherry Pie with a Butter Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
