Blue Ribbon Cherry Pie

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

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
Sous vide
Pie
Vegetarian

Ingredients

Method