Name: Cherry Pie
Prep time: 35 min
Cook time: 1 h 20 min
Total time: 6 h 55 min
Yield: Makes 1 26 cm (10½ inch) pie
Cuisine: United States
Ingredients: 2¼ tablespoons cornflour (cornstarch); 500 g (1 lb 2 oz/3⅓ cups) plain (all-purpose) flour; 1 tablespoon raw (demerara) sugar, for sprinkling; a little water; 1 egg yolk; 900 g (2 lb) sour cherries, pitted; 250 g (9 oz/1 cup) cold unsalted butter, diced; 1 teaspoon fine salt; 100 ml (3½ fl oz) cold water 3 teaspoons lemon juice; 50 g (1¾ oz) icing (confectioners’) sugar; 200 g (7 oz) granny smith apple, cored and diced, not peeled; 175 g (6 oz) caster (superfine) sugar; 2¼ tablespoons lemon juice

Preparation info

Makes
1
26 cm pie

Difficulty
Medium
Ready in
7 hr

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

Some things in life are actually as good as they appear...

Ingredients

Pastry

250 g (9 oz/1 cup) cold unsalted butter, diced
500

Method

The Pastry

Using a food processor or butter knife, cut the butter into the dry ingredients until you have a crumbly consistency. Incorporate the water and lemon juice by hand just until you have a smooth dough. Divide into two balls of the same size, wrap them in plastic wrap and refrigerate for at least 1 hour.