Pate Brisee (Short Crust Pastry): 2 1/2 cups (350 grams) all-purpose flour 1 teaspoon salt 2 tablespoon (30 grams) granulated white sugar 1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces 1/4 to 1/2 cup (60 - 120 ml) ice water Cherry Filling: 4 cups (960 ml) pitted, sweet or tart fresh cherries (can use 4 cups (960 ml) sweet or tart canned or bottled cherries, drained with 1/3 cup (80 ml) cherry juice reserved) 3/4 cup (150 grams) granulated white sugar, or as needed 2 1/2 tablespoons (30 grams) quick cooking tapioca 1/8 teaspoon salt 1 tablespoon fresh lemon juice 1/2 teaspoon pure vanilla extract 1/2 teaspoon Kirsch or 1/4 teaspoon pure almond extract (optional) 2 tablespoons (25 grams) unsalted butter, cut in small pieces Glaze: 2 tablespoons cream granulated white sugar
Garnish: Softly whipped cream or vanilla ice cream
Pate Brisee Pie Crust:
In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, while you roll out the remaining pastry and make the cherry filling. Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) star cookie cutter, cut out about 20 stars. Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator. Preheat the oven to 425 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Make the Cherry Filling: Place the cherries in a large bowl. Add the sugar, tapioca, salt, lemon juice, vanilla extract, and Kirsch or almond extract (if using) and gently toss to combine. (If using canned cherries also add the 1/3 cup (80 ml) reserved cherry juice.) Let sit for about 10-15 minutes and then pour the mixture into the prepared pie shell and dot with the 2 tablespoons (25 grams) of butter. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the cherries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the cream. Sprinkle with a little granulated white sugar. Place the pie on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Continue to bake the pie for about 25 - 35 minutes or until the crust is a deep golden brown color and the cherry juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a foil ring. Place the baked pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature. Makes one 9 inch (23 cm) pie.
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