Special Cherry Pie
Submitted by liortega
Cherry pie with a tapioca-thickened tart cherry filling, brightened with almond extract, lemon, and a whisper of cinnamon and clove, all tucked under a flaky shortening double crust.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsWhat sets this cherry pie apart is quick-cooking tapioca instead of cornstarch or flour. Tapioca thickens the tart cherry juices into a glossy, jewel-clear filling that holds its shape when you cut a slice, and it won’t go cloudy or weep watery puddles the way some thickeners do.
Give the filling its full fifteen-minute rest before it goes in the shell. That stand time lets the tapioca hydrate and swell so it thickens evenly in the oven instead of staying gritty.
Almond extract is the classic partner to cherries, and just a small splash makes the fruit taste more like itself. A barely-there pinch of cinnamon and clove plus a squeeze of lemon keeps everything bright without reading as spiced.
The bake happens in two stages: a hot blast first to set and brown the bottom crust, then a lower, gentler heat so the filling bubbles up through the vents without scorching the edges.
Chef Tips
- Cut the shortening in until you still see pea-size bits; those pockets are what make the crust flaky.
- Add the ice water a little at a time and stop the moment the dough holds together; too much makes it tough.
- Cut generous vents in the top crust so steam escapes and the juices bubble instead of bursting the seams.
- If the edges brown before the filling bubbles, tent them loosely with foil.
Variations
- Skip the red food coloring; the cherries are plenty rosy on their own.
- Swap a spoonful of the cherry liquid for kirsch or amaretto to deepen the almond note.
Ingredients
Directions
DIRECTIONS FOR PASTRY:
Combine flour and salt in large mixing bowl.
Cut shortening into flour mixture, using pastry blender, until mixture resembles coarse crumbs with a few pea-size pieces.
Sprinkle 4 tablespoons ice water over mixture and toss mixture with two forks.
Sprinkle another 4 tablespoons ice water over mixture and toss mixture again.
If mixture can be pressed together to form a solid mass do not add additional water.
If mixture is still crumbly, add additional ice water 1 tablespoon at a time, tossing mixture with forks, until a mass can be formed.
Divide mixture and form 2 balls of dough, one slightly larger than the other.
Press the larger ball of dough into a disk and roll between sheets of waxed paper until ⅛ inch thick.
Line deep 9-inch pyrex pie plate with pastry and trim edges to ¾ inch beyond edge of plate.
Set aside.
Press remaining ball of dough into a disk and roll between sheets of waxed paper until ⅛ inch thick.
Set aside.
DIRECTIONS FOR FILLING:
Drain cherries.
Measure ⅓ cup liquid into mixing bowl.
Discard remaining liquid.
Add tapioca, salt, almond extract, lemon juice and food coloring, then cherries.
Combine 1 cup sugar, cinnamon and cloves.
Pour sugar mixture over cherries.
Mix and let stand at least 15 minutes.
Fill pastry with cherry mixture.
Dot with butter.
Sprinkle with remaining sugar.
Moisten rim with water.
Fit top pastry over filling.
Turn top edge over bottom edge and press firmly together, creating fluted edge.
Cut vents in top to allow steam to escape and juices to bubble.
Bake at 425℉ (220℃) for 15 minutes.
Reduce temperature to 375℉ (190℃) and continue baking for 35 to 45 minutes, or until filling is bubbling and crust is golden brown.
If edge of crust appears to be browning too quickly, cover lightly with aluminum foil.
Cool pie thoroughly on wire rack.
Note: The spice flavor is quite subtle, but very effective when combined with the lemon juice and almond extract.
Try these modest amounts first (I prefer them), or increase them to suit your taste.
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