Recipe by Cheryl Bater, Dublin, Ohio
First place and Best of Show, Baked Pies (Cherry) 2017
Baking temperature: 400, 375 degrees
Baking time: 15 minutes, 45-55 minutes
Yield: One 10-inch pie
Ingredients
Filling:
- 6 ½ c sour cherries
- 1 c sugar
- 1 t lemon juice
- ½ t lemon zest
- ¼ t salt
- 6 ½ T clear gel
Crust:
- 2 ½ c flour
- ½ c unsalted butter
- ½ c Leaf lard
- ¾ t salt
- 6 T water
- 1 T vodka
- 2 tsp sugar
- 1 egg yolk
- 1 Egg white to brush on bottom and top crust
- Sanding sugar to sprinkle on top of crust
Instructions
Filling:
- Combine all ingredients. Mix well
- Brush bottom of pie shell with egg white
- Scrape filling into pie shell
- Top with lattice crust
- Brush lattice lightly with egg white then sprinkle with sanding sugar
- Cover crust with pie shield
- Bake at 400 degrees F for 15 minutes.
- Reduce heat to 375 and bake for 45-55 minutes until golden brown and bubbling
- Cool on wire rack
- Combine flour, sugar, salt in large chilled mixing bowl
- With pastry blender, cut butter and lard into dry ingredients until pieces are pea-sized or slightly smaller
- In small bowl, whisk egg yolk, vodka and ice water
- Add egg-water mixture to dry ingredients tossing with a pastry fork to blend
- Form into two dough discs- 2/3 dough and 1/3 dough
- Wrap in wax paper and chill in refrigerator for 1 hour
To prepare pie shell:
- On floured surface, roll out larger disc of dough into 10-inch circle
- Transfer dough to pie pan, trim edges and chill
- Roll out 1/3 portion disc into rectangle.
- Cut ½” lattice strips. Freeze ten minutes
- To form lattice, starting in center of pie, lay strip of pastry across pie
- Lay next strip over the first at a 90 degree angle
- Continue alternating strips in this fashion weaving in an over/under pattern
- Moisten the edge of the shell, seal the lattice and make decorative edge
- With pastry brush, lightly brush egg white on tip crust. Sprinkle with white sanding sugar