SURPRISE someone with a Valentine’s Pie — if WE can make a pie, so can you! Here’s a tried and true step by step recipe from our family!
Make one for your neighbor, your family, your spouse, your kids, your postal worker!!!! Spread some LOVE as we live through this 2nd pandemic year!
Recipe:
Ingredients:
Filling:
2 lbs (or a little more) pitted mixed dark & sour cherries (we used Private Selection™ frozen cherries)
¼ cup sugar
1 tsp lemon juice
2-3 heaped teaspoons corn starch (mixed in tap water)
Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Egg
Filling Directions:
1. Place the cherries (we put them in frozen or fresh), sugar and lemon juice in a pot over medium heat.
2. Stir to dissolve the sugar. Meanwhile, mix the corn starch in a small bowl with just enough water to form a smooth mixture, then add to the cherries and mix well. Add the mixture before the cherries come to a boil, or it will be lumpy.
3.Continue to stir the cherries and sauce, just until it comes to a boil and is slightly thickened and glossy. Remove from heat and cool.
Crust directions:
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Assemble and Bake the pie:
1. Roll pie dough. Cut the dough in half. Roll each piece on a well-floured board OR we do it directly on the quartz or marble countertop into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the surface. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Trim the bottom crust to about ¾”-1” hang over so it’s even all the way around. We use kitchen scissors for this.
2. Preheat the oven and prepare the pie shell. Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. This is a terrific tip to put the pie on an already heated baking sheet. Helps to make the crust bottom perfect!
3. Egg wash and fill the pie shell. Whisk the egg and 1 TBS water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.
4. Make a lattice top crust. Unroll the second pie dough and lightly flour the surface. Cut into 1-inch wide strips (TIP: we use a kitchen ruler for these and a pizza cutter!). Transfer every other strip to the top of the pie, spacing them evenly. Create a lattice pattern by alternating and folding in the remaining strips (see photos). Pinch lattice work to crust and then flip under (tuck under) inside glass pie plate to make it look polished and finished. (see photos)
5. Egg wash and sugar the top crust. Brush the lattice crust and edges of the pie dough with the egg wash, then sprinkle generously with the coarse sugar (this step is optional – we prefer a more tart pie so we do not do this).
6. Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling, 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10 minutes of baking.
7. Cool before slicing. Transfer the pie to a wire cooling rack (or top of stove) and cool completely before slicing, about 4 hours. Pie can be made 1 day in advance. You can store the covered pie at room temperature in most climates for about 3 days. Pie can be made 1 day in advance. We recommend serving it with vanilla bean ice cream!
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Original of the video here
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