When I was invited to the Kinfolk dinner
I was instructed to bring a pie for dessert. A pie! I jumped at the
opportunity to try make something that for some reason I had never
attempted and actually had been afraid to try. Why? Who knows? My fears
were completely unjustified.
I searched around for a recipe that looked tasty and came across this one.
I then called my mum for advice. I like easy, and all recipes were
saying I must make the dough, but quite frankly I see dough at the store
and couldn't I just use that. Much to my disappointment my mum was in
agreement with the rest of the world. Store bought dough has nothing on
fresh home made dough.
So effort it would have to be.
Truth be told however, it was not hard at all. Time consuming but not hard. And it was well worth it.
So if you have some time, why not try this recipe out. You will NOT be disappointed.
(it is however quite a long recipe, but don't be put off, its not tricky)
Cherry Berry Pie
Pie Ingredients
About 3 cups of fresh cherries, pitted
1 cup fresh strawberries, sliced
4 Tablespoons cornstarch
2/3 cup granulated sugar
1/4 teaspoon salt
1 Tablespoon of lemon juice
1/4 teaspoon almond extract
1 egg beaten with 1 Tablespoon of
butter (for the crust's egg wash)
1 Tablespoon granulated sugar (for
sprinkling onto the crust)
All-butter Crust Ingredients
makes enough dough for one double-crust
pie or two singles
2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
1 cup (225 grams) unsalted butter, very
cold and cut into bits
about 1 cup ice water (you'll probably
only need 1/2 a cup, but just in case...)
Method
In a large bowl, whisk together the
flour, sugar, and salt.
Scatter the cold butter bits over the dry ingredients.
Using a pastry blender, (fork in my case) work the butter into the flour just
until the pieces of butter are pea-sized. (Don't worry if the dough looks
shaggy. It's better not to over-mix.)
Drizzle about 1/4
cup of ice water over the dough. Be gentle and don't mix...instead use folding
motions to work the water into the dough until it comes together. You may
need an additional 1/4 cup of ice water. (When adding more water, add by
sprinkling Tablespoonfuls over the dough.)
As soon as the spatula starts
pulling up large clumps of dough, stop folding. Use your hands to gently knead
the dough just until it's one cohesive clump.
Divide the dough in half, and pat each
half into a disk. Wrap each disk with plastic wrap and refrigerate for at least
one hour. I prepped the day before and left it to chill overnight {Note:
Well-wrapped, the dough can be refrigerated for 3 days.}
When you're ready to bake
Preheat the oven to 200 C. Have an ungreased
9-inch pie on hand, ready to use.
Grab one of the chilled dough disks from the refrigerator. (If it's too hard to
roll, let it rest at room temperature for about 5 - 10 minutes.) On a floured
surface, roll the dough out into a circle that's a bit bigger than your pie
dish. Carefully place the circle of dough into the pie pan, making sure to centre
it properly. Trim the edges to a 1/2-inch overhang. Lightly cover and
place the pan in the refrigerator as you prepare the filling. The colder the
dough the better so try not to work it too much or roll and re-roll.
In a large bowl, combine the pitted cherries, strawberries, cornstarch, sugar,
lemon juice, and almond extract. Gently stir everything together, trying not to
crush the berries as you go.
(Side note, when pitting
the cherries I used a piping head I usually use for icing cupcakes and pushed the
pips out the cherries using that...)
Retrieve the dough-filled pie pan from the refrigerator. Use a slotted spoon to
scoop the filling into the crust (try to avoid scooping up too much
juice). Lightly cover the filled pie as you prepare the top crust.
For the top you could either just roll out a flat second circle of dough like
you did for the base or you could try the lattice crust like I did. Perfect
instructions how to do that here. Be sure to seal the edges well.
Brush a little
egg/butter mixture over the top crust and sprinkle with sugar.
Bake for 25 minutes.
Reduce the oven temperature to 170 C
and bake the pie for an additional 25-30 minutes, or until the crust is golden
brown.
Remove the pie from
the oven and place on a cooling rack. Cool completely before serving.
Serve with ice cream
for a delicious dessert...
