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.

Dessert, American

  • 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
  1. (Procedure for the bottom crust:) Preheat oven to highest heat.
  2. Mix all of the dry ingredients.
  3. Cut the margarine into the dry ingredients.
  4. Mix in the milk, and knead it lightly until it is easy to work with.
  5. Let stand at least 10 minutes before rolling.
  6. Roll out until it is a few millimeters thick, and about 44 centimeters in diameter.
  7. Using a 28-cm. quiche tin as a guide, trim the bottom crust into a circle.
  8. Fold the crust into quarters and transfer to the quiche tin.
  9. Prick the bottom of the crust with a fork in many places.
  10. Pinch the crust below the outside of the rim to hold it in place.
  11. Bake about 10 minutes, until it just starts to brown.
  12. Remove the crust from the oven, let it cool, and trim exactly at the outer edge of the quiche tin with a sharp knife.
  13. (Procedure for the filling:) Empty the cherries, with their syrup, into a saucepan.
  14. Heat to boiling.
  15. Add the cornstarch. Allow to cook for about 5 minutes, stirring occasionally.
  16. (Final procedures:) Pour the hot cherry mixture into the crust.
  17. Reroll the remaining dough and cut it into strips about 1-1/2 cm. wide.
  18. 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.
  19. Gently fold back the second and fourth strip.
  20. Take a new strip of dough, and lay it across the extended strips. Glue one side to the outer crust with water.
  21. Extend the second and fourth strips and fold back the first, third, and fifth.
  22. 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.
  23. Continue the steps of laying the crosswise strips until you have a woven lattice over the whole pie.
  24. Bake on highest heat about 10 minutes, until the lattice just begins to color. In the meantime, beat the egg.
  25. 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.
  26. When the pie is cool, trim the edges of the lattice with a sharp knife.

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