two cherry pie

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I have a new project: The Johnson County Fair Pie Contest. Crust? Check. Filling? Not quite. While the Two Cherry Pie (Rainier + Bing) I made the other night was delicious, all I wanted beneath the buttery, flaky crust were warm, cinnamon-spiced apples. I believe my destined filling for the Pie Contest will be apple! Below, however, is the recipe for the buttery + flaky crust, as well as the two cherry filling.

Half Butter, Half Shortening Crust recipe from Simply Recipes (Combination Butter and Shortening Crust)

Butter for flavor, shortening for flakiness. This recipe is for a 9″-10″ double-crust pie.

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons white sugar
  • 1 1/2 sticks salted, cold butter, cut into small cubes (I always use salted, so I always dial back salt.)
  • 1/2 cup (8 Tablespoons) shortening (I use Trans-fat free Spectrum.)
  • 6-8 Tablespoons ice water
  1. Whisk together flour, salt, and sugar.
  2. With a pastry cutter, cut in cold butter to the flour mixture until the butter is slightly worked into the flour mixture and in the size of large peas.
  3. Next, with the pastry cutter, cut in half of the shortening. Once the first half of the shortening has been worked into the flour and butter mixture, cut in the rest of the shortening. At this point, the flour + butter + shortening mixture should look somewhat combined but still needing a binder.
  4. Add in 6 Tablespoons of the ice water; work in with the pastry cutter and your hands. If the dough can come together without breaking apart, the proper consistency has been reached. If not, add additional Tablespoons of ice water, one at a time, until this consistency is reached.
  5. Split pie dough in half. Flatten each portion into a round and wrap in plastic wrap. Refrigerate for at least one hour or up to two days before rolling out to create a pie.
Two Cherry Pie Filling
I did not have a cherry-pitter, so I sliced my cherries in half.
  • 4 cups Rainier cherries, pitted
  • 2 cups Bing cherries, pitted
  • 2/3 cup white sugar (The amount of sugar will depend on how sweet or tart your cherries are.)
  • 1 Tablespoon lemon zest
  • Juice of half a lemon (I ended up using the juice of one lemon, as my lemon yielded very little juice.)
  • 4 Tablespoons cornstarch (I recommend using a little more cornstarch to achieve that pie “goo,” as my filling was rather juicy.)
1. Combine all ingredients. (Whew! Tough work.)
Assembling the pie:
1. Pre-heat oven to 400 degrees Fahrenheit.
2. Place filling into pie pan (that has been covered with a rolled-out bottom crust), and top with a rolled-out top crust.
3. Crimp bottom and top crusts together. With a fork or knife, pierce the top crust to create steam vents.
4. For a shiny, sparkly top pie crust, brush the top crust with an egg wash (1 egg yolk, beaten + splash of milk or water) and sprinkle with coarse sugar.
5. Bake pie at 400 degrees Fahrenheit for 25 minutes. Turn temperature down to 350 degrees Fahrenheit and bake for an additional 25-30 minutes, or until crust is golden brown and cooked through.
6. Enjoy! (Warm, with a scoop of vanilla ice cream!)
I am a pie novice; if you have any tips or tricks, please comment!
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