Impress your sweetheart with a cherry pie
For A lovely, And Appropriately red-hued, Valentine’s Day dessert, Pastry Chef Giselle Courteau Recommends A sour Cream Cherry pie — the most Popular pie At her Celebrated Edmonton Bakery, Duchess Bake Shop. The Mouth-watering, Lattice-topped Treat shines
SHARILEEN’S SOUR CREAM CHERRY PIE Makes: One 9-inch (22.5-cm) pie 1 batch pie dough (see recipe) 3 1/2 cups (875 mL/440 g) fresh or frozen pitted sour cherries 3/4 cup + 2 tbsp (210 mL/175 g) sugar
1/4 cup (60 mL/40 g) all-purpose flour
1/2 cup (125 mL/122 g) sour cream To finish: 1 egg white ■
1 tbsp (15 mL) cream ■ Sugar, for sprinkling ■ 1. Preheat oven to 375 F (190 C). 2. In a medium bowl, mix together the cherries, sugar and flour. Add the sour cream and stir until combined.
3. Lightly flour your work surface and place the cold pie dough in the middle. Lightly flour the top of the dough and, using a rolling pin, roll the dough from the centre outward.
4. While rolling out your dough, keep rotating it, lightly flouring the surface under the dough as well as the top as needed to prevent it from sticking. Roll the dough out to about 1/4 inch (6 mm) thick.
5. Flip a 9-inch (22.5-cm) pie plate upside down onto the dough. Using a knife, trace a circle 1 to 2 inches (2.5 to 5 cm), out from the edge of the pie plate.
6. Fold the circle of dough in half and transfer it to the pie plate, making sure it’s nicely centred. Unfold the dough, and gently press it down to form the pie shell, leaving the extra dough hanging over the edge.
7. Fill the shell even with the rim. 8. Cut eight strips out of the rolled-out dough, each one about 10 inches (25 cm) long and
1/2 inch (1.2 cm) wide. Place them on top of the pie about 1 inch (2.5 cm) apart, latticestyle, making sure they hang over the edges of the pie.
9. Working around the edge of the pie, tuck the dough under itself, forming a thick rim around the edge of the plate. Make sure the edges are pressed together to keep the filling from bubbling out during baking.
10. Using the thumb of one hand, press the dough between the thumb and forefinger of the other hand, forming a crimped peak. Continue around the entire edge. Brush the edges and lattice with egg wash (egg white whisked with cream) and sprinkle with sugar.
11. Bake for 70 to 75 minutes, until the top is golden brown and the filling is bubbling and thickened. Allow the pie to cool completely before serving.
Storage: This pie will keep at room temperature for up to three days. PIE DOUGH Makes: 1 lattice-top pie, plus an extra pie shell 4 cups (1 L/640 g) all-purpose ■ flour
1 cup (250 mL/226 g) unsalted ■ butter, in 1/2-inch (1.2-cm) cubes, cold
1 cup (250 mL/200 g) vegetable ■ shortening, in 1/2-inch cubes, cold 1tsp(5mL)salt ■
1 cup (250 mL/242 g) ice water ■
1. Place the flour, butter, shortening and salt into a stand mixer bowl fitted with a paddle attachment. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry. This should only take 10 to 15 seconds.
2. Add the ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough.
3. Shape the dough into three balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes (or up to two days), making sure the dough is fully chilled before rolling out. At this point the dough can be frozen for up to six months. Recipes excerpted from Duchess Bake Shop: French-Inspired Recipes from our Bakery to Your Home by Giselle Courteau. Published by Appetite by Random House