Actually, I do love making a pie for my hubby. There is something so old-fashioned and comforting about pie. Knowing that he'll love it is
In Texas, at least 'round these parts (that sounded so Texan, right?), we don't get tart or sour cherries. I guess they are just too fragile or perishable for shipping. I spied these frozen tart cherries at my grocery store and could not wait to use them. Aren't they the prettiest?
Seriously, let's have a closer look. Ah, so beautiful.
I love this pie crust recipe...it makes a flaky and buttery crust. I learned the method from King Arthur Flour. KAF can do no wrong in my book.
Now, if pie crust scares you...I won't tell if you use a refrigerated pie crust. I used them a lot when I was first starting to make pies. They made me feel more confident and they taste pretty darn good. That said, don't let this pie crust scare you.
Tart Cherry Pie
2 1/2 cups unbleached, all-purpose flour, 2 TBSP reserved
1 teaspoon kosher salt
1/2 cup shortening (placed in the freezer for 10 minutes)
1/2 cup unsalted butter
1/2 cup ice water
24 ounces tart frozen cherries
1 cup sugar
1/4 cup cornstarch
1 TBSP salted butter, cut into chunks
1 egg white
1 whole egg
vanilla ice cream for serving
Setting the 2 TBSP of flour aside, whisk the remaining flour together with the salt. Use a pastry cutter to cut in the cold shortening until it's mixed into large crumbs. Use the remaining flour to coat the cold butter and rolling surface. Roll the flour-coated butter out until flat.
(That rolled out piece is butter, not dough.)
Break the butter into pieces and toss with the flour mixture using a fork. Add the water a bit at a time, tossing the mixture with a fork until it comes together to form a dough. (You may not use all of it.) Divide the dough into two disks and wrap in plastic wrap. Refrigerate for 30 minutes.
While the dough is chilling, prepare the filling. Place the frozen cherries, sugar and cornstarch in a bowl and toss. Let stand for 1 hour.
Remove the dough from the refrigerator. On a flour-coated surface, roll each dough disc into a rectangle. Fold the dough into thirds, like a letter, then into thirds again. Again, wrap the dough in plastic wrap and refrigerate for 20 minutes.
Preheat oven to 425. Place a cookie sheet on the lowest oven rack to catch any overflow. Put the other rack in the lower third of the oven for the pie.
Roll one dough disc slightly larger than the pie pan. Place into the pan and trim the edges. Whisk the egg white with a fork and brush onto the bottom crust.
Pour the filling into the prepared crust. Scatter the butter chunks across the top.
Cut the remaining crust into strips and make a lattice top. Whisk the whole egg into the remaining whites and brush the top crust.
Bake the pie at 425 for 15 minutes, then reduce the heat to 375 and bake for 45 or more until the filling is bubbly and the crust is golden brown.
Let cool. Serve warm or at room temperature with vanilla ice cream...and birthday candles.
*crust and pie recipes adapted from King Arthur Flour and Leite's Culinaria
*this post contains affiliate links
*pie pan and batter bowl from The Pioneer Woman Collection
*just felt like adding another asterisk ;)
Happy Birthday, baby! ♥