Blue Ribbon Cherry Pie

Name: Blue Ribbon Cherry Pie
Yield: Serves: 8 to 10
Ingredients: 2 ⅔ cups unbleached all-purpose flour (13 ounces); 2 ½ teaspoons sugar; ¾ teaspoon salt; ¼ teaspoon baking powder; 1 cup dried sour cherries, chopped (6 ounces); 1 tablespoon lemon juice; ¼ teaspoon almond extract; 4 ½ cups frozen sour cherries (32 ounces); 3 tablespoons plus 1 teaspoon finely ground minute tapioca (1.2 ounces); 6 ½ tablespoons cold water (3.5 ounces total liquid including the vinegar); 1 ¼ cups sugar (8.5 ounces); ⅛ teaspoon salt; 14 tablespoons cold butter (7 ounces); 6 tablespoons cold vegetable shortening (2.5 ounces); 1 ½ teaspoons cider vinegar

Preparation info

Serves:
8 to 10

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

For the best results, please use the weight measurements when making the pie. If you need additional guidance on pie baking basics such as how to use a rolling pin or crimping a pie crust, please consult a more comprehensive source, such as our pie cookbook, The New Pie.

Ingredients

Dessert
Pie
Vegetarian
Sous vide

Ingredients

Method