While February also celebrates Great American Pies all month.
The Menu Shoppe has it covered…
saluting All-American classics.
Sour Cherry Pie
2 cups plus 3 tbsp. pastry flour
1/4 tsp. salt
1/4 tsp. baking powder
9 tbsp. cold cream cheese
12 tbsp. unsalted cold butter, cut into pieces
1 tbsp. cider vinegar
1 tbsp. heavy cream
1 tbsp. sugar
For the filling:
1 1/2 lbs. fresh sour cherries–stemmed and pitted (4-5 cups)
3/4 cup plus 2 tbsp. sugar
7 1/2 tsp. cornstarch
For the pastry:
Whisk flour, salt, and baking powder together in a large bowl. Work cream cheese into flour mixture until mixture resembles coarse meal. Use 2 table knives to work in butter until mixture is flecked with pea-size pieces of butter. Sprinkle in vinegar and 2 tbsp. ice water, tossing lightly with a rubber spatula, then turn out onto a lightly floured surface. Quickly knead dough until smooth. Divide dough into 2 balls, one slightly larger than the other, flatten each into a disk, and wrap each in plastic wrap. Refrigerate for 1 hour.
Stir sugar, cornstarch, and salt together in a large bowl, then stir in cherries and almond extract. Allow cherries to macerate for at least 10 minutes and up to 3 hours.
Put a baking sheet on middle rack of oven and preheat oven to 425°. Roll larger disk of dough out on a lightly floured surface into an 11″ round, then ease into a 9″ pie pan. Stir filling, then transfer to pastry. Roll remaining dough out into a 10″ round and cut into six 1 1/4″-wide strips. Weave strips on top of filing in a lattice pattern and fold edges under. Brush strips with cream and sprinkle sugar. Set pie on baking sheet and bake until crust is golden brown, 40-50 minutes. Let pie cool for several hours before serving.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 tablespoons cold water
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract
*optional red food coloring for enhancement
In a bowl, combine the flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15-in. x 10-in. x 1-in. baking pan– flute edges. Bake at 450 degrees F for 10-11 minutes or until golden brown. Cool for 5 minutes before removing tart shells from custard cups–cool completely on wire racks.
For filling, in a saucepan, combine the sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into the sugar mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat–stir in the cherries, butter, almond extract and food coloring if desired. Cool to room temperature.
Spoon about 1/4 cup filling into each tart shell.
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