Recipe File: Cherry Pie

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Ingredients:
» 2 recipes for pie crust (see below)
»5 cups Bing or sour cherries, pitted; or frozen pitted cherries, thawed
» 1/2 cup sugar if using Bing cherries, 3/4 cup if using sour cherries
» 3 Tbsp cornstarch

Makes one 9- to 10-inch pie

1) Use a 9- to 10-inch buttered pie pan. Roll half the dough into a round two inches larger than pan and 1/4 inch thick; use dough to line pan. Chill shell. Roll remaining dough to same size and thickness as the first, place it on a sheet pan; freeze. Preheat oven to 400 F.

2) Toss cherries with sugar and cornstarch; place them in lined pie pan. Cherries should be level with the top of pan or slightly mounded. Lift the frozen round of dough and place it on top of pie. Wait five minutes for it to soften; trim two rounds of pastry dough with scissors so they each protrude about 1 inch from rim. Pinch them together to form a fluted edge.

3) Make several slits near the center of pie with a knife. Bake for 30 minutes, or until top browns, then place foil loosely over it to keep it from browning more. Turn down oven to 350 F. Bake for about 30 minutes more, or until bubbles and juice come out of slits. Continue baking for 10 minutes. Cool for at least three hours on a rack.

From "Baking" ($40, Ten Speed Press)

» Recipe File: Basic Pie and Tart Pastry Dough (Pate Brisee)
» It's a Wonderful Slice: Dangerously Delicious Pies

Photo courtesy Ten Speed Press