To Assemble: Remove pie crust from refrigerator.Preheat oven to 350 degrees Fahrenheit.Use a pastry blender, fork, and/or fingers to combine until crumbs start to clump together. Crumb Topping: Combine ingredients in a large bowl.Remove from heat and stir in the almond extract. Cook on low heat until the mixture thickens and comes to a boil, stirring constantly. Add thawed cherries, all the juices from the cherries, and butter to the pan. Cherry Filling: In a large saucepan, whisk together the sugar and cornstarch.Wrap in plastic wrap and place in the refrigerator to keep cold. Empty dough onto clean surface and use hands to shape dough into a flat disc. Stir until dough starts to come together, adding more ice-cold water by the Tablespoon if needed. *Whisk egg and add half of it to the dough. Cut in the shortening with a pastry blender or fork until small crumbs form. Pie Crust : Stir flour and salt together in a large bowl.If the crust is getting too brown before the pie is finished, cover with foil and continue baking. Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. Brush the top with the egg wash and sprinkle with sugar Beat the remaining egg in a small bowl for the egg wash. Trim off the edges and crimp the top and bottom crusts together to seal them. Roll out the second dough the same size and place it over the pie. Go around the pie pan pinching and tucking the dough to make a clean edge. Gently press the dough against the edges of the pan. With a spatula, lift the dough into the pie pan. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over, then continue rolling until it's about 1/2 inch larger in diameter than your pie pan. On a floured surface, roll out one piece of dough starting at the center and working your way out. When you are ready to make the crust, remove the dough from the freezer and let thaw for 15 minutes. Cover and refrigerate until ready to use. Remove from the heat and let cool completely. Continue to cook until glossy and thickened, 2 to 3 minutes. Stir together the cornstarch and lemon juice in a small bowl until combined and add to the cherry mixture. Stir in the balsamic vinegar and cook for 1 minute. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.)įor the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Seal the bags and place them in the freezer until you need them. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Stir gently to combine.įorm the dough into 2 evenly sized balls and place each ball into a gallon resealable plastic bag. Add the cold water, sugar, white vinegar and salt. In a small bowl, beat one of the eggs with a fork and pour it into the flour mixture. For the sweet pie crust: In a large bowl using a pastry cutter, gradually work the butter and shortening into the flour until it resembles coarse meal, for 3 or 4 minutes.
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