Blue Ribbon Cherry Pie

Name: Blue Ribbon Cherry Pie
Yield: Serves: 8 to 10
Ingredients: ¾ teaspoon salt; ¼ teaspoon baking powder; 6 tablespoons cold vegetable shortening (2.5 ounces); 14 tablespoons cold butter (7 ounces); 2 ½ teaspoons sugar; 2 ⅔ cups unbleached all-purpose flour (13 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; 1 tablespoon lemon juice; 1 cup dried sour cherries, chopped (6 ounces); 1 ¼ cups sugar (8.5 ounces); ¼ teaspoon almond extract; 4 ½ cups frozen sour cherries (32 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
Sous vide
Vegetarian
Pie

Ingredients

Method