June 23, 2011
Cherry Pies (Again!)
Cherry Pocket Pies (from Williams-Sonoma)
(makes 6-8 pocket pies, or one 8-inch cherry pie)
Piecrust (you can purchase a premade crust if desired):
2 and 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
2 sticks of cold, unsalted butter, cut into 1/2 inch dices
6-8 tablespoons ice water
Using a pastry blender (or stand mixer), mix together the flour, salt and 2 tablespoons granulated sugar. Add the butter and combine until the mixture resembles coarse meal. Add 6 tablespoons of ice water; combine well. The dough should hold together when squeezed with your fingers, but should not be sticky. If crumbly, add more water, 1 teaspoon at a time, blending well after each addition. Divide the dough in half, wrap in plastic wrap, and shape each into a disk. Refrigerator for 2 hours or overnight.
2 cups fresh pitted cherries
1/2 cup granulated sugar
1 and 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
pinch of salt
Wash and pit the cherries. I did not have a cherry pitter, and had to use a small paring knife. Slice the cherries in half, and use the tip of the knife to gently scoop out the pits.
Using a pie pocket mold, cut out heart shapes, 4 solid/4 decorative. If you don't have one of these, make an 8 to 9" pie.
Preheat oven to 375 degrees. Brush top of dough with egg wash and sprinkle with coarse sugar if desired. Bake until the crust is golden and the filling is gently bubbling, about 20-30 minutes. Transfer to a wire rack and let cool for 10 minutes.
Dust with powdered sugar and serve with whipped cream, cool whip or vanilla ice cream.