New This Month

Classic Cherry Pie with a Butter Crust

Small holes cut into the top crust give a sneak preview of the filling.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes one 9-inch pie

Source: Martha Stewart Living, July 2011

Ingredients

For the filling

  • 2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 2 tablespoons unsalted butter, cut into small pieces

For the crust

  • Pate Brisee
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash

Directions

  1. Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.

  2. Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.

  3. Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.

  4. Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.

  5. Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.

Cook's Notes

Pie can be stored at room temperature for up to 2 days.

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