Thursday, February 17, 2011

Fresh Baked Cherry and Apple Pie

Servings: 6
Preparation Time: 30 minutes plus baking

4 cups all-purpose flour
1 cup confectioners’ sugar
½ teaspoon salt
1 cup butter, chilled and cut into pieces (2 sticks)
2 to 4 tablespoons ice water

2 medium apples, peeled and thinly sliced (about 2 cups)
1 pound cherries, stemmed and pitted (about 3 cups)
Zest of ½ medium orange (about 1 tablespoon)
1 cup granulated sugar
¼ cup all-purpose flour

1 egg white, beaten
2 tablespoons butter (melted)
½ cup half and half
2 tablespoons granulated sugar

Preheat oven to 450 degrees

Place 2 cups flour, confectioners’ sugar and salt into the bowl of a food processor. Add the chilled butter. Pulse until the mixture resembles coarse crumbs. With the blade running, pour 1 tablespoon of ice water through the feed tube. Repeat until the mixture comes together around the blade.

Transfer the dough onto a sheet of plastic wrap. Gently form into 2 round disks. Wrap and chill for at least 30 minutes.

Place the apples and cherries into a bowl. Stir in the orange zest and 1 cup granulated sugar. Let the fruit sit for 15 minutes.

Toss the fruit with ¼ cup all-purpose flour.

Roll out 1 pastry dish to about 1/8-inch thickness. Place the pastry into the bottom of a deep pie dish.

Brush the bottom of the pie shell with beaten egg white.

Pour the cherry/apple mixture into the pastry. Dot with 2 tablespoons butter that has been cut into small pieces.

Roll out the remaining pastry disk. Cover the pie with the second disk. Crimp the bottom and top pastries together to form a decorative crust. Use a knife to cut vents into the top crust.

Brush the top of the pie with half and half and sprinkle with granulated sugar.

Place the pie onto a baking sheet. Bake for 10 minutes. Reduce heat to 350 degrees. Bake until the pie is golden and the filling is bubbling, about 40 to 45 minutes more.

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