Cherry Pie

From Jean Delbos

 

This is one of Jean's favorite dessert recipes.

 

2 ¼ cups all-purpose flour

½ tsp. plus ½ cup sugar

1 tsp. salt

18 Tbsp. (2 ¼ sticks) chilled unsalted butter, cut into small pieces

3-4 Tbsp. ice water

6 Tbsp. cornstarch

½ tsp. ground cinnamon

½ cup chopped ginger

1 Tbsp. grated lemon zest

5 cups pitted fresh sweet cherries

1 egg lightly beaten with 2 tsp. Water

 

Place flour, ½ tsp. sugar and the salt in bowl of food processor.  Add 16 Tbsp. butter (2 sticks) and process in short pulses until large crumbs form, 30 seconds.  While pulsing, add water drop by drop until large moist crumbs form, 10 seconds more.  Turn mixture onto pastry board and press together with hands to form two 5” rounds.  Cover separately with plastic wrap and refrigerate 1 hour.

On a floured surface, roll out pastry for bottom crust and place in a 9” round pie pan.  Roll out pastry for top crust; reserve.

Preheat oven to 425°F.

In a large bowl, combine remaining ½ cup sugar, the cornstarch, cinnamon, ginger and lemon zest, and stir to mix.  Add cherries and toss to mix well.  Transfer filling to pie pan and dot with remaining 2 Tbsp. butter.  To make top crust, cut 3 small stars out of center of top crust, leaving a 1” space between each star, then lay crust over filling.  Trim pastry all around, leaving about ½” overhang.  Press firmly around rim to seal crusts together, then fold under overhang and press with thumbs to flute.  Brush edges and top crust lightly with egg wash. 

Bake for 20 minutes, then reduce heat to 350°F and bake until juices are bubbling and crust is browned.  35-45 minutes more.

 

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