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Josh Emerick Shares His Recipe for Cherry Pie

He's a talented and accomplished graphic artist. But, Josh Emerick is also a very good baker! On today's President's Day Special, he shares a colonial inspired recipe for Cherry Pie!
He's a talented and accomplished graphic artist and movie producer. But, when he's not creating masterful artwork, Josh Emerick is also a very good baker!

On today's President's Day special, Josh bakes up one of his famous Cherry Pies in honor of our Nation's first President, George Washington. 

Watch both of the attached video clips to see how the pie turns out!
 
Try his recipe at home:

Cherry Pie Recipe
Total Time: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 1 (8-inch) pie
Level: Intermediate
Ingredients
4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Directions
Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.EXPAND
Prep: 1 hour, 15 minutes

One of the secrets to a flaky pie crust is to work with very cold butter. Cut the butter into cubes and freeze, at least 15 minutes, best over an hour or even overnight. The minute I even think I might want to make a pie, the first thing I do is cut some butter into cubes and put it in the freezer.

Crust recipe:
INGREDIENTS
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water

METHOD
 
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
 
2 Remove dough from machine and place in a mound on a clean surface.If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4 Add filling to the pie.

5 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
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