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

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.