The Best Cherry Pie

Tasty, perhaps, however great served with a spoon. thankfully, a photo-best slice of "rattling proper" cherry pie is extra technological know-how than fiction. So, how do we make a cherry pie this is juicy but not runny, thick however no longer gloppy, and (maximum vital) worth of Dale Cooper's reward?

Fortunately, cherries themselves are wonderfully predictable. a few flavor better than others, to make certain, however whether clean or frozen, sweet or bitter, juicy and plump from the farmers marketplace or withered as they linger in stores, cherries are simply colourful luggage of typically water.

INGREDIENTS

For the Filling:

• 28 ounces pitted cherries (5 heaping cups; 790g), from about 2 pounds whole fruit (6 heaping cups; 910g) (see note)
• 1 ounce fresh lemon juice (2 tablespoons; 30g) from 1 small lemon
• 7 ounces sugar (1 cup; 195g)
• 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 1/2 ounces tapioca starch, such as Bob's Red Mill (1/3 cup plus 1 teaspoon; 40g)
• Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust

For the Egg Wash (optional):

• 1 large egg
• 1 large egg yolk
• 1/2 ounce heavy cream (1 tablespoon; 15g)
• 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

To Serve (optional):

• Cherry Pit Whipped Cream

INSTRUCTIONS

1. For the Filling: combine pitted cherries, lemon juice, sugar, salt, and tapioca starch in a huge bowl, folding with a flexible spatula until well blended. Scrape into organized pie shell and top with ultimate dough, the use of a stable sheet, cutouts, or a lattice-pinnacle design. (test out my tutorials right here.) Trim away extra dough and refrigerate pie to make sure pinnacle crust is completely chilled, approximately 30 minutes. meanwhile, modify oven rack to lower-center function and preheat to 400°F.
2. For the Egg Wash (if the usage of): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a skinny, even layer. this may provide the crust a sleek, golden sheen, however it isn't always important in any manner.
3. area chilled pie on a parchment-coated rimmed baking sheet. Bake till crust is golden, approximately 1 hour, then loosely cowl with tented foil. (rather, an empty baking sheet can be located on the topmost rack of the oven to function a defend.) keep baking until filling is effervescent even in the very middle of the pie, about 15 mins extra. If crust absolutely covers filling, bake till pie reaches an internal temperature of 213°F on a virtual thermometer. The time can vary substantially depending on the thickness and form of pie plate, the amount of pinnacle crust, how long the pie become refrigerated, et cetera.
4. To Serve: Cool pie till no hotter than 85°F on a digital thermometer, about three hours depending at the kind of pie plate (at better temperatures, filling may be runny and thin). Slice into wedges with a sharp knife, urgent firmly towards bottom and sides of pie plate to ensure the underneath-crust is absolutely cut. If you like, serve with Cherry Pit Whipped Cream. Wrapped in foil, leftovers will keep up to a few days at room temperature; heat 10 minutes in a 350°F oven to restore crust before serving.

source https://sarahqueenkitchen.blogspot.com/2018/10/the-best-cherry-pie.html

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