Closed cherry pie
Votes: 1
Time: 2 hours 55 minutes
If you're a fan of cherry filling, you'll surely enjoy its sweet and sour flavor paired with a buttery shortbread crust. This recipe for hot homemade pastries, in its many variations, was frequently featured in Moscow newspapers beginning in 1896, and warmed people over a cup of tea during the winter months, saving them from depression.
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Recipe:
Cherry filling
Toss 6 cups pitted cherries with 2 tablespoons instant tapioca, 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract, and 2 tablespoons water. Pour the filling into the pie crust; spread 4 tablespoons (60 g) butter over the surface.
"A wonderful shortbread base for pies"
In a food processor, pulse 3.5 cups flour, 1/4 cup sugar, and 1 teaspoon salt. Add 110g cubed butter and pulse until combined. Add another 225g cubed chilled butter and pulse three times, or until the mixture forms coarse crumbs.
Add a tablespoon of apple cider vinegar. Gradually pour in 1/3 cup of ice water, pulse the processor about 4 times until the ingredients are combined. Turn the mixture out onto a clean surface and form it into a ball, being careful not to knead it (you should see some butter pieces). Wrap in plastic wrap and form into a 2.5 cm thick disk. Refrigerate for at least 1 hour before using.
How to make a pie
Divide the chilled dough in half. On a lightly floured surface, roll one piece into a circle 30 cm in diameter and 0.3 cm thick (refrigerate the other piece).
Roll the dough around a rolling pin, then place it unrolled into a 9-inch (23 cm) glass pie pan, allowing the dough to extend over the edges. Add the filling.
Roll out another piece of dough and place it on top of the filling. Pinch the edges and trim off the excess dough, leaving a 2.5 cm (1 inch) overhang. Fold the excess dough over to form a tight seal.
Place a foil-lined baking sheet on a rack in the lower third of the oven. Preheat the oven to 230°C (430°F). Fold the greased, wide end of the foil around the edge of the pie to prevent burning. Make several slits in the surface of the pie. Cool for 30 minutes.
Reduce oven temperature to 400°F (205°C). Bake the pie for 30 minutes. Remove the foil, brush the surface with heavy cream, and sprinkle with sugar. Bake until golden brown, about 30 minutes. Cool before slicing.
Recipes with similar ingredients: cherry, shortcrust pastry
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