It's the season of cherries!
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..And the trend seems to be Sweet Cherry Pie!! At every blog click I seem to fall on a red berry oozing pastry eyeing me. Of course, I had to jump on the pie train too.
I used the pie crust 102 recipe from SmittenKitchen which, in my opinion, is simply m-a-g-i-c. & This is coming from the girl who miserably failed every pie recipe and swore to never attempt to make a pie ever again.
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The first and last time that I tried to make a pie, I thought the principle was the same as when you bake cupcakes and bread and I put everything to room temperature. Needless to say... you pie experts out there can picture what happened : the crust turned out to be like concrete. Literally concrete. It was hard, chunky and I couldnt even snap it into crumbs.
...There goes a fabulous hand-picked blueberry filling...
...There goes a fabulous hand-picked blueberry filling...
.Oh well. Pie failures happen.
Life goes on.
Life goes on.
I have cherries.
I adapted a cherry filling.
And most importantly, it's good.
.Everything's gonna be juuust fine.
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Bing Cherry Filling (Adapted)
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4 1/2 cups Bing Cherries, halved and pitted (I pitted cherries by hand. ...*GASP*? ..Nah. It wasn't half as bad as I imagined)
1/2 cup granulated sugar
4 tablespoons tapioca starch (you can use cornstarch but I prefer tapioca because it gives the fruits a glossier transparent look)
juice of half a lime
1/8 tsp salt
To assemble the pie:
Egg wash
An egg white
Raw sugar
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1) Roll out half of chilled dough (use larger piece, if you’ve divided them unevenly) on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, rolling it around a rolling pin and unrolling it over the pan. Brush a bit of beaten-the-heck-out-of egg whites (it's to prevent the bottom crust from getting soggy).
Put the pan with the bottom crust back in the fridge for 15 minutes to relax the gluten.
2) Stir together the cherries, tapioca starch, sugar, salt, and lemon. Mixt to coat evenly.
3) Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl.
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4) Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust, then sprinkle with raw sugar.
5) Preheat oven at 400°F.
6) Cut an opening (it can be slits or whatever shape you want) in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.
.:.
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