Tart Cherry Pie

Summary

Total Time: 6 hours
Prep: 1 hour
Cook: 1 hour
Yield: 1 9-inch pie
Level: Intermediate

Ingredients

  • For Crust
  • 2 1/4 cups all-purpose flour
  • 1/2 cup almond flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) very cold unsalted butter, cut into pats
  • 4-5 tablespoons ice water, as needed
  • For Filling
  • 6 cups (2 pounds) frozen Montmorency tart cherries
  • 1 cup granulated sugar, divided
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 3/4 teaspoon almond extract
  • 1 large egg
  • 1 tablespoon milk
  • turbinado or raw sugar, for sprinkling (optional)

Directions

 

FOR CRUST, combine flour, almond flour, sugar, and salt in the bowl of a food processor and pulse to combine. Spread butter pats evenly over surface. Pulse until butter is broken up into pea-sized crumbles, about 20-25 short pulses. Sprinkle with a few tablespoons of water and pulse on low speed, drizzling in more water until dough just starts to come together. You may not need all the water. Divide dough into two equal balls (each should weigh about 12 ounces); wrap tightly in two layers of plastic wrap, flatten into disks, and refrigerate at least 1 hour or overnight.

Note: if standard pie crust gives you trouble, try pulsing 2/3 of the flour with the butter until it comes together into a paste (you’ll feel like you are overprocessing, but that’s ok!) Break up the paste and spread it evenly around the food processor, then sprinkle with remaining flour and give it 5-6 short pulses. Then transfer the dough to a bowl, sprinkle with ice water, and press and fold with a rubber spatula until just incorporated. The dough will be stickier than you may be used to, but after chilling for 1-2 hours it will be perfectly workable.

Remove one disk of dough and let sit at room temperature for 5 minutes to soften slightly. Roll out on a lightly floured surface to a 12-inch circle. Gently ease the dough into a 9-inch-round pie pan. Trim edges flush with the edges of the pan (or slightly longer if you want to crimp the edges). Refrigerate for at least 30 minutes.

FOR FILLING, toss frozen Montmorency tart cherries with 1/2 cup of sugar. Place in a fine mesh strainer or colander set over a bowl to catch any juices. Let sit, stirring occasionally to redistribute the juices, for about 1 hour or until cherries are mostly thawed and 1/4-1/2 cup of liquid has drained out the bottom.

Dump drained cherries into a saucepan with lemon juice. Whisk remaining 1/2 cup sugar and cornstarch into reserved Montmorency tart cherry juice until smooth and no visible cornstarch chunks remain. Fold into saucepan with cherries. Cook over medium-high heat, stirring gently and scraping the bottom and sides of the pan, until mixture comes to a boil and juices have noticeably thickened, about 1-2 minutes after the mixture begins to bubble. Remove from heat and stir in almond extract. Pour into chilled crust and return to the refrigerator.

Whisk egg and milk together in a small dish and set aside. You will need this to brush the crust later.

On a lightly floured surface, roll out second pie crust to a 12-inch circle. You can use this as a solid top, or, to create a lattice top, cut circle into 14 1/2-inch-wide strips. First brush the edges of the crust with egg wash. Arrange half of the strips vertically across the top of the pie, with the longest strips in the center. Gently fold back every other strip to a little past the center. Place one long strip of dough horizontal to the other strips across the center of the pie. Unfold the folded strips to lie flat on top of the horizontal strip. Fold back the strips that weren’t folded back last time, place another horizontal strips, then unfold again. Repeat until the lattice is complete. Press down edges of lattice lightly to adhere. Trim to the edge of the pie pan (or, if you have extra overhang, fold and crimp). Brush lattice with egg wash and sprinkle with raw sugar (if desired).

Refrigerate pie while you preheat your oven to 400 degrees F. Set pie on a baking sheet (to catch any overflow) and bake in the middle rack for 35 to 40 minutes or until crust is golden brown and filling is bubbly. If, after about 20 minutes or so the edges of the crust are already browned, cover the edges with a thin strip of foil to keep them from burning.

Remove pie from oven and place on a wire rack to cool completely. Don’t be tempted to slice into it early or you’ll end up with a juicy mess. The pie needs at least 3 hours to properly set. You’ll know when it’s completely cooled when the bottom of the pie pan is no longer warm to the touch.

Slice and serve at room temperature with vanilla ice cream.

Recipe courtesy of Lindsay Landis, LoveandOliveOil.com