Cherry pie (Pies)

 

                This is a big, fat, deep-dish pie, just loaded with Montmorency cherries. You will like it served with vanilla ice cream on the side.

One 9-inch deep-dish latticetop pie

• Old-Fashioned Dough, click here for the recipe
• 6 cups individually quick-frozen Montmorency cherries, 1 pound 12 ounces
• 1 cup sugar, plus additional for sprinkling on the lattice strips
• ¼ cup instant tapioca
• 1 teaspoon freshly squeezed lemon juice
• Egg glaze made by beating 1 large egg and 3 tablespoons cold water
• Vanilla ice cream, as accompaniment, if desired

1. In a large bowl combine the frozen cherries and sugar ; let stand until the cherries are thawed, stirring gently every once in a while.
2. Drain the cherries in a colander, reserving the juice ; there wil be about 1¼ cups juice (Check the thawed fruit for whole or partial cherry pits, discard them).
3. In a small nonaluminium saucepan, stir together the reserved juice and the tapioca and let stand 5 minutes ; then, over medium heat, stirring frequently, bring the mixture to a full boil.
4. Remove the pan from the heat ; stir in lemon juice.
5. In a large mixing bowl, pour hot cherry juice mixture over the cherries and gently stir them together ; cover the bowl and refrigerate until thoroughly chilled, about 2 hours.
6. Preheat the oven to 425F (220C).
7. Line the pie plate with the bottom crust and pour the filling into it (Your deep-dish pie plate should have a 5-cup liquid capacity)(See note below).
8. For the lattice top, on a lightly floured surface, roll out the dough into a 13-inch circle and cut eight 1½-inch-wide lattice strips ; brush the strips with the egg glaze and sprinkle them with sugar.
9. Arrange the strips over the filling ; trim the bottom crust and the strips to a 1-inch overhang.
10. Fold the bottom edge up over the strips to form a thick edge ; flute the edges decoratively, pressing together with your thumb and forefinger.
11. Bake the pie for 20 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 40 to 45 minutes, or until the pastry is browned and the juices are bubbling.
12. Let the pie cool completely on a wire rack before serving it at room temperature, with vanilla ice cream on the side, if desired.

Note : If you don't have a deep-dish pie plate, make the pie in a 9-inch               plate, but remove ¾ cup of the filling. In a bowl, combine the                       remaining filling with a splash of Brandy or Cherry Heering and           use as a sauce over ice cream.

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