Sour Cherry Pie with Flaky Butter Crust
MY THREE SEASONS
Created and Photographed by: Sabrina Russo
This is the perfect Sour Cherry Pie with a balanced tart and sweet filling. Plus, I provide tips to achieve a flaky all-butter crust.
- flour -butter -apple cider vinegar (or more water) -sugar -salt -sour cherries -cornstarch -lemon -vanilla - egg -demerara sugar
Mix dry ingredients
Combine flour, sugar and salt in a large bowl. Chill vodka and vinegar (if using) in the freezer. Add ice to water.
Rub butter into flour using fingertips to create some large, irregular pieces and some thin, flat pieces. Work quickly.
Drizzle over vinegar and half the water. Gently toss to combine. Add remaining water and lightly knead to form a dough. Split into two discs and chill.
Macerate and reduce
Macerate cherries in sugar for 20-30 minutes. Strain juices and cook them over the stove until reduced. Add remaining filling ingredients.
Roll out dough
Roll both dough halves into 13-inch rounds. Chill in the refrigerator. Create lattice with top dough.
Assemble and bake
Place filling in bottom dough. Top with other piece of dough. Brush with egg wash and sprinkle with demerara sugar. Bake until golden brown.