CHERRY PIE, 7/9/13

Vanessa Barranco

Whole Foods

  • 2 1/2 cups all-purpose flour
  • 5 tablespoons plus 2 teaspoons sugar, divided
  • 3/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup cold buttermilk plus more if needed
  • 1/2 pound cherries, pitted and chopped
  • 1 1/2 teaspoon minced fresh tarragon
  • 1 teaspoon vanilla extract


To make the crust, placeflour and 3 tablespoons sugar in the bowl of a food processor and pulse tocombine. Or, stir together flour and sugar in a medium bowl. Add butter andpulse in the food processor, or cut butter in using a pastry blender just untilmixture resembles coarse crumbs. Add buttermilk, a couple tablespoons at atime, until dough just comes together (adding 1 to 2 tablespoons more ifneeded). Gather up dough, pat into a disc, cover and chill at least 30minutes.{}Preheat the oven to 375F. Line a large baking sheet with parchment paper. Setaside.Roll out dough on a lightly floured surface until about 1/8-inch thick. Cut into24 (3-inch) circles, rerolling dough as needed. Place 1/2 cup chopped cherriesin a large bowl and mash with a fork or potato masher. Stir in remainingchopped cherries, 2 tablespoons sugar, tarragon and vanilla and stir untilblended. (Do this just before filling the pies; if done too far in advance, themixture can get too juicy.)Working with 1 pie at a time, spoon about 1 tablespoon filling into the centerof a circle of dough; brush edges with water. Top with a second dough circleand crimp edges to seal. Brush top with water and sprinkle with some of the 2teaspoons sugar. Repeat with remaining ingredients. Bake on the prepared bakingsheet until golden brown, about 30 minutes.

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