Single Crust for a 10inch deep dish pie:
9 Tbs unsalted butter
1 ½ cups All Purpose Flour
¼ tsp Salt
1/8 tsp baking powder
3 ½ – 4 ½ TBS ice water
1 ½ tsp Apple Cider Vinegar
Divide the butter into two parts- 6 TBS and 3 TBS. Cut into 3/4inch cubes and wrap each portion in plastic wrap and freeze the larger and refrigerate the smaller for 30 minutes. Place the flour, salt and baking powder in a food processor and process for a few seconds to combine. Put the flour mixture in a plastic bag and freeze for 30 minutes. Add the refrigerated packet of butter to the flour mixture in the food processor and process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter and process until all the butter is the size of frozen peas. Add 3 ½ TBS ice water and cider vinegar and pulse 6 times. Pinch some of the mixture together to see if it holds. If it does not, add another ½ TBS and pulse 3 times. Pinch again. If it doesn’t hold together add the last ½ TBs and pulse 3 times. Spoon the mixture into the plastic bag and need until it holds together in one piece. Wrap the dough ball in plastic wrap and press into a disc. Refrigerate for at least 30 minutes. Remove from wrap and proceed to step 2 below.
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
2 tablespoons granulated sugar, divided
1 1/2 teaspoons cornstarch
2 cans Oregon Fruit Royal Anne Cherries, well drained
1/2 teaspoon grated lemon rind (Use Meyer lemons if you have them, otherwise any lemon will work)
2 teaspoons fresh lemon juice
1 1/2 tablespoons buttermilk
1 tablespoon turbinado (raw) sugar
1. Preheat oven to 400°.
2. If using home made pastry dough, cut a sheet of parchment paper the size of a baking sheet and place on your pastry board or counter. Roll the dough out to a 12 ½” circle. Transfer the parchment with the dough to a baking sheet. If using refrigerated dough, Line a baking sheet with parchment paper and unroll pie dough onto parchment, and roll to a 12 1/2-inch circle. Combine 1 tablespoon sugar and 1 1/2 teaspoons cornstarch, stirring with a whisk. Sprinkle cornstarch mixture over dough, leaving a 2-inch border.
3. Combine the cherries, remaining 1 tablespoon granulated sugar, rind, and juice; toss well to coat. Arrange cherry mixture over dough, leaving a 2-inch border. Fold dough border over cherries, pressing gently to seal (dough will only partially cover cherries). Brush edges of dough with buttermilk. Sprinkle turbinado sugar over cherries and edges of dough. Bake at 400° for 25 minutes or until dough is browned and juices are bubbly. Remove from oven; cool on pan at least 20 minutes before serving.
Tags: Galette, royal anne cherry