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Friday, April 6, 2018


2 1/2 cups/313g flour
2 tbs sugar
1/2 tsp salt
2 sticks/227g unsalted butter
3 tbs ice water
3 tbs vodka
3 pounds apples
Juice of 1 lemon
4 tbs unsalted butter
1 cup jarred cherries in syrup
1 tbs flour
1/4 tsp vanilla
Pinch of allspice
1 egg, beaten
Coarse sugar

MAKE CRUST---Pulse flour, sugar, and salt in a processor. Add 1/4 of butter, process 3O seconds. Add remaining butter, pulse until mixture looks like cornmeal. Combine water and vodka, drizzle over flour mixture. Pulse until dough starts coming together. Divide between 2 pieces of plastic wrap, pat each into a disk. Wrap, refrigerate 1 hour. 
*MAKE FILLING---Peel, slice apples, toss in a bowl with lemon juice. Melt butter in a skillet, add apples, cook 1O min. Remove from heat, fold in cherries, flour, vanilla, and allspice. Transfer to a bowl, let cool 3O min. Roll out 1 disk of dough into a 12" round, ease into a 9" pie plate. Roll out remaining disk of dough into a 12" round, transfer to parchment, refrigerate 3O min.  *Transfer dough on parchment to a work surface. Cut dough into sixteen 1/2" wide strips. Weave into a lattice on parchment, refrigerate 3O min. Pour filling into crust. Slide lattice off parchment and onto fruit. Fold overhanging dough under itself. Brush lattice with egg, sprinkle with coarse sugar. Refrigerate pie 3O min. Heat oven to 4OO°. Place pie on a lined baking sheet, bake until crust is golden 1 1/2 hours. Let cool 2 hours. SERVE & ENJOY...

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