We pitted them and I removed excess juice 3 different times. I used fresh home-grown cherries that had been frozen from this spring. BUT, when we cut the pie the juice from the cherries had not thickened at all. The pie looked beautiful and the crust was perfect. Perhaps a true pie connoisseur would have noticed a difference in flakiness, but I did not. I used dough that had chilled for about 10 hours but then sat out for another 3 hours, so it was easy to roll out. Finally, an important amendment to the recipe itself: the crust in the pie form needs to be larger than the crust on top, so don't divide the dough equally but rather in slightly unequal amounts, using the larger portion to roll out the bottom. I added a touch more sugar than called for because my cherries were on the very sour side (perhaps I picked them too early), and I think that was a good call. That turned out to be totally unnecessary. Still, because of the review below, I was afraid that there would be too much juice and so I increased the amount of cornstarch from 3 to 4 TBS. On thawing them, they released a lot of juice, which I drained off (and will save to make a simple syrup for cocktails). I used pitted, frozen and thawed sour cherries from our yard. I wanted to add a review because one of the other reviews below was not true, in my experience. I am not sure the lime added much, and I loved that there was no cinnamon in this. Just like grandma's! Great recipe, simple and very tasty. Store tightly wrapped at room temperature. Step 11ĭO AHEAD: Pie can be baked 1 day ahead. Transfer to a wire rack and let cool at least 4 hours before slicing. Reduce oven temperature to 350° and bake, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is deep golden brown, 50–60 minutes longer. ![]() Bake until crust is golden, about 30 minutes. Place pie on a parchment- or foil-lined baking sheet. Chill pie until crust is firm, 20–30 minutes. (Alternatively, assemble pie, then cut X’s or slits into crust.) Step 9īrush crust with egg and sprinkle with demerara sugar. Fold edge of top crust underneath edge of bottom crust and press together to seal. Using a ¾”-diameter pastry tip or cookie cutter, punch out holes in remaining crust, covering an area just smaller than the diameter of pie dish. Lift up edges and allow dough to slump down into dish. Step 7Ĭarefully transfer 1 crust to a 9” pie dish. Whisk in cornstarch and salt until there are no lumps in cornstarch. Step 6Ĭombine granulated sugar and lime zest in a large bowl, rubbing together with your fingertips to release oils in zest. Transfer to a parchment-lined baking sheet and chill. Roll out 1 disk of dough on a lightly floured surface to a 12” round. Let dough sit at room temperature to soften slightly, about 5 minutes. Step 4ĭO AHEAD: Dough can be made 3 days ahead. Divide dough in half and pat each piece into a disk wrap in plastic. ![]() Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. ![]() Pulse, drizzling in more ice water as needed, until dough just comes together (a few dry spots are okay). Whisk egg yolks and ¼ cup ice water in a small bowl and drizzle over flour mixture. Add butter and pulse until mixture resembles coarse cornmeal. Pulse almond flour, granulated sugar, salt, and 2½ cups all-purpose flour in a food processor.
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