Chef John Folse's Cherry Pie - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Cherry Pie

America's No. 1 Pie

PREP TIME: 1 1/2 Hours
YIELDS: 8 Servings

COMMENT:
Move over apple, there's a new contender for All-American pie. Not quite traditional, this wonderfully sweet and tart cherry pie has an extra razzle-dazzle of rich raspberry flavor. If red is the color of love, you're really going to adore this pie.

Ingredients for Pie Crust:
2 cups all-purpose flour
1 cup cake flour
2 tbsps butter powder (Molly McButter), optional
1 cup shortening
1 whole egg
1 tbsp apple cider vinegar
1/3 tsp salt
1/3 cup ice water

Method:
In a food processor with blade attachment, combine flours and butter powder, if using. Add shortening and pulse until mixture resembles coarse corn meal. Pour mixture into a large mixing bowl. In a small bowl, beat together the egg, vinegar, salt and water. Add egg mixture to flour mixture and combine with a fork just until the dough comes together. Do not over mix. Form dough into a ball, wrap in plastic, and chill for several hours or overnight.

Ingredients for Filling:
1 (10 ounce) package frozen red raspberries, thawed
2 (14.5 ounce) cans red tart pitted cherries in juice
1 1/4 cups sugar
1/4 tsp salt
5 tbsps cornstarch
2 tsps water
2 tbsps butter
milk, for brushing crust
1 tbsp sugar, for sprinkling

Method:
Preheat oven to 395 degrees F. Drain raspberries and reserve liquid in measuring cup. Drain cherries, and add cherry juice to raspberry juice to make one cup of liquid. In a saucepan combine raspberries and one cup combined juice. Stir in sugar and salt. Bring to a boil over medium high heat. In a small bowl, combine cornstarch and water. Whip cornstarch mixture into juice. Continue to cook for 4 minutes. Remove from heat and stir in butter. Gently fold in the cherries and set aside to cool. Using a little more than 1/3 of the dough, roll out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch pie dish. Fit dough in the pie dish, trimming off excess. Pour cooled pie filling on top of the dough. Roll out remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents. Bake in oven for 45 minutes.

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