David's Recipe for Cherry Pie
Using a biscuit-dough crust produces a better texture with reduced fat. This is one of those recipes which looks much more complicated than it is in practice.
- 2 cups flour
- 1 soup spoon (1 packet) baking powder
- Pinch of salt
- 1/2 package unsalted baking margarine
- About 3/4 cup milk. Exact quantity depends on flour, weather, etc.
- A little water for gluing the top lattice
- 1 egg
- 3 680-gr. jars pitted sour cherries in syrup
- 9 soup spoons corn starch
- (Procedure for the bottom crust:) Preheat oven to highest heat.
- Mix all of the dry ingredients.
- Cut the margarine into the dry ingredients.
- Mix in the milk, and knead it lightly until it is easy to work with.
- Let stand at least 10 minutes before rolling.
- Roll out until it is a few millimeters thick, and about 44 centimeters in diameter.
- Using a 28-cm. quiche tin as a guide, trim the bottom crust into a circle.
- Fold the crust into quarters and transfer to the quiche tin.
- Prick the bottom of the crust with a fork in many places.
- Pinch the crust below the outside of the rim to hold it in place.
- Bake about 10 minutes, until it just starts to brown.
- Remove the crust from the oven, let it cool, and trim exactly at the outer edge of the quiche tin with a sharp knife.
- (Procedure for the filling:) Empty the cherries, with their syrup, into a saucepan.
- Heat to boiling.
- Add the cornstarch. Allow to cook for about 5 minutes, stirring occasionally.
- (Final procedures:) Pour the hot cherry mixture into the crust.
- Reroll the remaining dough and cut it into strips about 1-1/2 cm. wide.
- Begin the lattice by taking about 5 long strips and gluing one side of them with a few drops of water to the edge of the baked crust. Don't worry if they're not exactly even.
- Gently fold back the second and fourth strip.
- Take a new strip of dough, and lay it across the extended strips. Glue one side to the outer crust with water.
- Extend the second and fourth strips and fold back the first, third, and fifth.
- Lay a new strip of dough across the extended strips a few centimeters from the previous crosswise strip, using the same procedure that you did then.
- Continue the steps of laying the crosswise strips until you have a woven lattice over the whole pie.
- Bake on highest heat about 10 minutes, until the lattice just begins to color. In the meantime, beat the egg.
- Remove the pie from the oven. While it is still very hot, brush beaten egg onto the lattice to give it a pretty sheen. When the first layer has dried, brush on a second.
- When the pie is cool, trim the edges of the lattice with a sharp knife.