Classic Cherry Pies

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Preparation info

  • Makes

    4

    Individual Pies
    • Difficulty

      Medium

Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

There really is no time like the present and you shouldn’t let another day pass without having tasted one of these cherry pies. They are things of beauty and, as such, will never fade from the annals of my kitchen. This recipe is my Marilyn Monroe, my classic.

Ingredients

    Sweet Pâte Brisée

    Short Crust Dough

  • ¾ cup plus 2 tablespoons tapioca flour
  • ¾ cup cornstarch
  • ¼ cup plus 2 tablespoons glutinous rice flour, plus more for dusting
  • ¼ cup sorghum flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • teaspoons guar gum
  • 1 cup (2 sticks) cold unsalted cultured butter, diced
  • 3 large eggs

    Method

    For the dough: In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until the mixture resembles coarse bread crumbs. Add the eggs and mix on high speed until the dough turns in on itself. Turn out the dough onto a work surface that has been dusted with rice flour and knead for 3 turns. Divide in half and form each half into a disk. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

    Remove both disks from the refrigerator 15 minutes before rolling out. Dust the work surface again with rice flour and roll out one disk to a 14-inch round. Using an upside-down -inch pie plate as a template, cut out four rounds 1 inch larger than the pan, rerolling the dough as needed.

    Fit the pastry rounds into four -inch pie pans.

    Roll out the second disk of dough and cut out four more 5-inch rounds. Cut a decorative vent in the center of each round. Place the dough rounds on a baking sheet and refrigerate.

    For the filling: In a large, heavy saucepan, combine the granulated sugar and cornstarch and whisk until smooth. Add the water and cherries. Gently stir to coat the cherries, using a very slight pressure so as not to bruise the fruit. Cook, stirring occasionally, over low heat for 20 minutes, or until the juices begin to thicken. If the mixture thickens too much, add more water by tablespoons, stirring after each addition until smooth.

    Stir in the almond extract and nutmeg. Remove from the heat and let cool for at least 10 minutes.

    Position an oven rack in the center of the oven. Preheat the oven to 425°F. Remove the reserved top crusts from the refrigerator and place beside the prepared pie pans. Fill the pies evenly with the cherry filling.

    Brush the edges of a top crust with milk. Center a top crust over a pan and join it to the edge of the bottom crust by pressing the two together. Repeat to top each pie. Brush the top crusts with milk and sprinkle with sanding sugar. Place the pies on a baking sheet and bake for 20 minutes, or until golden brown. Remove from the oven let cool on wire racks.