phi s t y l e

Cherries are in season!

Since they were $0.99/lb, I bought several pounds at the grocery store and have been looking for cherry recipes to utilize the cherries.

I’ve never baked a pie before, but bought a pie pan a couple months ago with the intent of learning how to make pies. Perfect opportunity for a homemade cherry pie!

So I didn’t really think about the fact that I would have to pit 2 pounds of cherries by hand. I used a chopstick. Because I’m Asian and that’s what we do.

Eat this pie with vanilla icecream (Bluebell’s Homemade Vanilla preferably). That’s not a suggestion, it’s an order.

Martha Stewart’s Sweet Cherry Pie

(with my own adjustments)

2 pounds Bing cherries, pitted and halved
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice*
All-purpose flour, for rolling
1 tablespoon water, for glaze
1 tablespoon turbinado or granulated sugar, for sprinkling

*I prefer sour cherries over sweet cherries for pie, but only sweet cherries were available so I soaked the 2 pounds of pitted cherries in lemon juice (4 lemons) for about an hour

1. Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough (for recipe, see below) to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around.
2. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. [Here I added more lemon juice and soaked for an hour] Pour into prepared bottom crust.
3. On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips. [Here I put the strips in freezer for 15 minutes or until firm so they would stay straighter upon baking.] Weave frozen strips over filling to form a lattice. Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with fingers all around the edge.
4. Using a pastry brush, lightly brush lattice with water, and sprinkle with turbinado sugar.
5. Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.

Martha Stewart’s Basic Pate Brisee

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

1. In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
2. Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).