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Cherry Pie Recipe

Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a steady stream through the feed tube until the dough just holds together when pinched. If necessary, add more water. Turn the dough onto your work surface and gather into a ball. Divide in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.

After the dough has chilled, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure even thickness, keep lifting up and turning the pastry a quarter turn as you roll.) Fold the dough in half and transfer to a 9 inch (23 cm) pie pan. Brush off excess flour and tuck the overhanging pastry under itself, crimping as desired.  Refrigerate the pastry, covered with plastic wrap, while you roll out the remaining pastry. Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) star cookie cutter, cut out about 20 stars. Place the stars on a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator. Preheat the oven to 425 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. 

Make the Cherry Filling:  Place the cherries in a large bowl. Add the sugar, tapioca, salt, lemon juice, vanilla extract, and Kirsch or almond extract (if using) and gently toss to combine. (If using canned cherries also add the 1/3 cup (80 ml) reserved cherry juice.) Let sit for about 10-15 minutes and then pour the mixture into the prepared pie shell and dot with the butter. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the cherries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the cream. Sprinkle with a little granulated white sugar. Place the pie on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Continue to bake the pie for about 25 - 35 minutes or until the crust is a deep golden brown color and the cherry  juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a foil ring. Place the baked pie on a wire rack to cool for several hours. Serve at room temperature. Store any leftovers for 2 - 3 days at room temperature. Makes 1 - 9 - inch (23 cm) pie.

Pie Crust:

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) cold unsalted butter, diced

1/4 to 1/2 cup (60 - 120 ml) ice water

Cherry Filling:

4 cups (960 ml) pitted, sweet or tart fresh cherries (can also use 4 cups (960 ml) canned or bottled cherries, drained with 1/3 cup (80 ml) cherry juice reserved)

3/4 cup (150 grams) granulated white sugar, or as needed

2 1/2 tablespoons (30 grams) quick cooking tapioca

1/8 teaspoon salt

1 tablespoon fresh lemon juice

1/2 teaspoon pure vanilla extract

1/2 teaspoon Kirsch or 1/4 teaspoon pure almond extract (optional)

2 tablespoons (25 grams) butter, diced