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

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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

YOU

AMANDA GAL­LANT/AG PHO­TOG­RA­PHY

In­spired to make some­thing spe­cial for those you love? Try pie! “It’s beau­ti­ful, easy and re­ally lovely for Valen­tine’s Day,” Giselle Courteau says of the red-hued, lat­tice-topped treat.

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