Will Cornstarch Draw Juice From Cherry

Photo past Mark Weinberg

Author Notes

I made a "chaff lover's" pot pie this winter in a springform pan, and the results were and so delightful I couldn't wait to endeavor it once more with summer produce. This super huge carmine pie did not disappoint. —Erin Jeanne McDowell

• Test Kitchen-Approved

• Makes 1 fatty 9-inch pie, serves 12 to 15

Ingredients

• For the pie crust:
• iii ³/_iv cups all-purpose flour
  
• ³/₄ teaspoon salt
  
• iii (12 ounces) sticks cold unsalted butter, cubed
  
• ³/₄ cup ice h2o, plus more as needed
  

• For the finished pie:
• iv pounds sour or sweet cherries, pitted
  
• 1 lemon, zested and juiced
  
• 1 tablespoon vanilla excerpt
  
• ii ¹/_iv cups granulated sugar
  
• ³/₄ cup cornstarch
  
• 1 egg wash, as needed for finishing
  
• ane pinch turbinado carbohydrate, as needed for finishing
  
• 1 splash Heavy foam, for serving (optional)
  

Directions

1. Preheat the oven to 425° F. Lightly grease a 9-inch springform pan and identify it on a baking sheet lined with parchment paper
2. Make the pie crust: In a big bowl or in a food processor, combine the flour and salt. Add the butter and toss to coat. Cut the butter into the flour with your hands or a pastry cutter (or pulse information technology in the nutrient processor) until the butter resembles the size of walnut halves. (For more on mixing pie dough, check out my commodity here: https://food52.com/blog/10753-everything-you-need-to-know-well-nigh-pie-chaff).
3. Add the water and mix to combine. Add together more water equally needed to get the dough to come together. It should not be wet or sticky. Divide the dough—you'll demand ii/3 of the dough for the lesser crust and 1/3 for the top crust. Wrap each piece of dough and chill for at least 30 minutes in the refrigerator.
4. On a lightly floured surface, roll out the larger quantity of dough to ane/3-inch thick. Transfer it to the springform and trim the border so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the fridge.
5. Dock the chilled dough with a fork on the base and sides. Line the chaff with parchment paper and pie weights, and bake until the crust is commencement to dark-brown at the edges, 15 to 20 minutes. Remove the parchment and pie weights. If the base looks visibly wet or under-baked, return the crust to the oven without the pie weights for some other 5 minutes. Absurd to room temperature.
6. While the pie is cooling. In a big bowl, combine the cherries, lemon zest and juice, and vanilla. In small bowl, mix the sugar and cornstarch to combine, then add to the cherry mixture. Mix until the cherries are evenly coated.
7. Mound the filling into the cooled crust, pressing firmly to ensure minimal air pockets. Make a overnice, rounded mound at the top.
8. On a lightly floured surface, scroll out the smaller amount of dough to one/3-inch thick. Utilize a rolling pin to transfer the dough to the top of the pie.
9. Trim abroad whatsoever excess dough, leaving 3/4 inch all the mode around the border. Nudge the border down into the side of the springform pan then that information technology meets the acme edge of the bottom crust. Push the crust down a chip and so the excess puckers outward and creates a little lip, just similar the edge of a typical pie. Press that outer lip together to seal the edges a chip, then crimp with a fork to seal.
10. Egg launder the acme chaff evenly and sprinkle with turbinado saccharide all over. Cut vents in the top of the pie.
11. Transfer the pie to the prepared baking sheet and bake until the crust is very golden and the filling is bubbles through the vents, 45 to 50 minutes. If the pie is browning too much or too apace, reduce the oven temperature to 375 and/or tent the superlative of the pie with foil.
12. Cool the pie completely—seriously!—before slicing and serving. Unmold the outer edge of the springform pan. Slide an offset spatula around the edge of the base of the pan; if the pie is really cool and information technology feels solid in the middle, you'll likely exist able to option upwards the pie with your easily (or a large spatula) and transfer to a platter or stand. If information technology feels soft in the middle, you lot may rather keep information technology on the springform base for slicing. If y'all're feeling naughty, serve it with a drizzle of common cold heavy cream.

I e'er have iii kinds of hot sauce in my purse. I take a soft spot for making people their favorite dessert, especially if it'southward wrapped in a pastry chaff. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out at present too: https://food52.com/store/merchants/manifest-food52/food52-x-erin-mcdowell

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Source: https://food52.com/recipes/36671-deep-dish-cherry-pie

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