After discussing and comparing runny cherry pies with my non-runny cherry pie production with stardreamer
and promising to post the recipe, here's the recipe.
I'm considering using chocolate balsamic vinegar the next time I make one to see what it does to the flavor profile. In discussion on my original post
from two weeks ago (hard to believe it's been only two weeks!), I did some research and looked up a lot of cherry pie recipes online. The one thing that ALL of them had in common was that if they included corn starch, and not all of them did, they added it directly to the wet mix! The can of corn starch that I have, Clabber Girl brand, says specifically on the label to mix it with liquid before adding it to whatever it is that you want to thicken. I've added a note to my shopping list on my phone to look at other corn starch brands and see if they also say to mix it with a liquid before adding it to whatever is to be thickened.
So my thought is that if you just add it to whatever is to be thickened that it is overwhelmed by the volume of liquid and can't swell. If you pre-mix it with liquid, in this case an equal amount of lemon juice (and I'm so glad I bought a squeezer thingy!), then you're already starting with a very thick liquid to add to the cherry filling and it thickened beautifully.
I used a pre-made frozen pie crust, and it was wonderful. Currently I don't have cabinet surface area to roll out a pie dough or the guts to try to make one. One of these days....Cherry Pie
Recipe courtesy of Ree Drummond
Total Time: 2 hr 30 min
Prep: 25 min
Inactive: 1 hr 5 min
Cook: 1 hr
Yield: 8 servings
6 cups frozen tart cherries
⅔ cup sugar
2 tablespoons balsamic vinegar (chocolate?)
¼ cup cornstarch
¼ cup lemon juice (from about 2 lemons)
Vanilla ice cream, for serving
Sweet Pie Crust:
1 ½ sticks (12 tablespoons) salted butter, cold and cut into pieces
¾ cup vegetable shortening, cold and cut into pieces
3 cups all-purpose flour, plus more for rolling the dough
2 large eggs
5 tablespoons cold water
2 tablespoons sugar, plus more for sprinkling
1 tablespoon white vinegar
1 teaspoon kosher salt
For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Stir together the cornstarch and lemon juice in a small bowl until combined and add to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
For the sweet pie crust:
In a large bowl using a pastry cutter, gradually work the butter and shortening into the flour until it resembles coarse meal, for 3 or 4 minutes. In a small bowl, beat one of the eggs with a fork and pour it into the flour mixture. Add the cold water, sugar, white vinegar and salt. Stir gently to combine.
Form the dough into 2 evenly sized balls and place each ball into a gallon resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.)
When you are ready to make the crust, remove the dough from the freezer and let thaw for 15 minutes. Preheat the oven to 375 degrees F.
On a floured surface, roll out one piece of dough starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over, then continue rolling until it's about 1/2 inch larger in diameter than your pie pan.
With a spatula, lift the dough into the pie pan. Gently press the dough against the edges of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Fill with the cooled cherry mixture.
Roll out the second dough the same size and place it over the pie. Trim off the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top. Beat the remaining egg in a small bowl for the egg wash. Brush the top with the egg wash and sprinkle with sugar
Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. If the crust is getting too brown before the pie is finished, cover with foil and continue baking.
Serve with vanilla ice cream.
Recipe courtesy of Ree Drummond
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