Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, chilled and cubed
- 1/4 cup of vegetable shortening, chilled and cubed
- 4-6 tablespoons of ice water
- 4 cups of pitted cherries, fresh or frozen
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of unsalted butter, cut into small pieces
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry cutter or food processor
- Mixing bowls
- Whisk or fork
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a large mixing bowl, combine the flour and salt. Add the chilled butter and shortening, and use a pastry cutter or food processor to cut the fat into the flour mixture until it resembles coarse crumbs.
c. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
d. In another mixing bowl, combine the cherries, sugar, cornstarch, salt, cinnamon, and nutmeg. Mix well.
e. On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Transfer the dough to the pie dish and trim the edges. Pour the cherry filling into the pie crust and dot with butter.
f. Roll out the second dough disk into a 12-inch circle. Cut into strips and weave a lattice pattern over the cherry filling. Brush the lattice with beaten egg.
g. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let cool before serving.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Total time: 1 hour 30 minutes
5. Temperature:
375°F
Serving size:
8 slices
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 200mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 23g
Protein: 4g
Substitutions for ingredients:
- You can use a combination of fresh and frozen cherries, or substitute with other types of berries such as blueberries or raspberries.
- If you don't have vegetable shortening, you can use all butter instead.
- You can use a store-bought pie crust instead of making your own.
Variations:
- Add a splash of almond extract to the cherry filling for extra flavor.
- Top the pie with a streusel topping made with flour, sugar, and butter.
- Make mini cherry pies using a muffin tin instead of a pie dish.
Tips and tricks:
- Make sure the butter and shortening are cold when making the dough to ensure a flaky crust.
- If the lattice crust is difficult to weave, you can simply place the strips on top of the filling in a criss-cross pattern.
- To prevent the crust from burning, cover the edges with foil halfway through baking.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or vanilla ice cream.
- Dust the top of the pie with powdered sugar for a decorative touch.
Garnishes:
- Fresh cherries or mint leaves can be used as a garnish.
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested side dishes:
- A side of fresh fruit or a green salad would complement the pie well.
Troubleshooting advice:
- If the crust is too dry, add more ice water one tablespoon at a time until it comes together.
- If the filling is too runny, add more cornstarch or flour to thicken it.
Food safety advice:
- Make sure to wash the cherries thoroughly before using them in the recipe.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Cherry pie is a classic American dessert that dates back to the early 19th century.
Flavor profiles:
- The pie has a sweet and tart flavor from the cherries, with warm spices like cinnamon and nutmeg.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Brazilian