Really Tasty (But a Little Ugly) Fresh Cherry Pie

My 5-year-old helped me make this beauty for the Fourth of July.  I have to say that it was soooooo good.  Because of the "experienced" help that I had, the whole thing came out just a little ugly...but my helper has talent because it was really good!

My Sous-chef after making mud pies.  Great practice for making real pies!!!

We borrowed Martha Stewart's recipe for this one and it turned out great.  Our pie crust was just a little dry, the little chef in my head said to add a little more water to the dough, but I am obstinate and just ignored the chef.  The dough was just slightly crumbly, so listen to the little chef in your head; when he says add water...DO IT!!!  I love making pie crust in the food processor, it is SO easy and you don't have to worry about heating up the butter with your hands.  You do have to be careful not to over work the flour, so don't go nuts with the "ON" button, just pulse.  Patience will get you far in the world of pie crust.  Also, I am a butter girl when it comes to pie crust.  I know that all of you shortening people are shaking your heads at me right now, and that's okay, shake away.  I think that the butter has such a better flavor.  Argue what you will, but I am sticking with the butter!!!

My Sous-chef helped me pit all of the cherries, a big job, but lots of fun.  He also helped brush the dough with egg wash and sprinkle sugar on the top of the crust.  I couldn't have done it without him!

FRESH CHERRY PIE

Martha Stewart's Living

2 pounds sour cherries, washed, stemmed and pitted

1 cup sugar

1/4 cup corn starch

1/2 tsp pure vanilla extract

1/4 tsp pure almond extract

2 tbsp unsalted butter, cut into small pieces

for the crust:

1 recipe Pate Brisée (follows)

All-purpose flour (for the surface)

1 large egg, lightly beaten with 

1 tsp heavy cream, for egg wash

Preheat oven to 375.  Make the filling:  toss together cherries, cornstarch, sugar, vanilla and almond extracts together in a bowl.  

Make the crust:  Roll out 1 disk pate brisée to a 1/8-inch thickness on a lightly floured surface.  Fit dough into a 9-inch pie plate.  Pour in filling and dot the top with butter.  Refrigerate while making the top crust.  

Roll remaining disk of pate brisée to a 1/8-inch thickness on a lightly floured surface.  Cut out 4 or 5 holes with a very small cookie cutter (or just pierce the top with a knife).  Place on top of the pie.  

Trim top and bottom crusts to a 1-inch overhang and press together to seal edges.  Fold edges under and crimp as desired.  Freeze for 20 minutes.  

Brush crust with egg wash, sprinkle with sugar if desired.  Bake on a parchment lined baking sheet set on the middle rack for about 1 hour and 30 minutes.  Watch the pie carefully that it doesn't brown too much.  When the pie is bubbling in the center and the crust is golden, it is done.  

Cool before serving.

PATE BRISÉE

Martha Stewart's Living

2 1/2 cups flour

1 tbsp sugar

Salt

2 sticks plus 2 tbsp cold unsalted butter, 

cut into small pieces

1/4 to 1/2 cup ice water

Pulse flour, sugar and 1 tsp salt in food processor until combined.  Add butter, and pulse until mixture resembles a coarse meal, about 10 seconds.  Drizzle 1/4 cup of ice water evenly over mixture.  Pulse until mixture holds together when pressed between 2 fingers.  If dough is too dry, add more water, 1 tbsp at a time, and pulse.  

Shape dough into 2 disks, and wrap with plastic wrap.  Refrigerate until firm, at least 1 hour.