Cherry Pie / チェリーパイ

If you've never baked a fresh cherry pie or never had one, you should totally try it, it's amazing! It's so much better than ones that come out of the can. I use bing cherries for my pie but you can use any kind like Sequoia, Lambert or Tartarian. If you can also use sour cherries for a tarter pie, try Early Richmond, Morello or Montmorency. 

Ingridients
All-purpose flour, for dusting
1 recipe pastry for a 9in double crust pie (Pate Brisee) or 9in frozen pie crust
1 cup sugar or less depending on the sweetness of the cherries.
3 tablespoons cornstarch
¼ teaspoon salt
⅛ teaspoon ground cinnamon
1½ teaspoon vanilla extract
2lbs fresh bing cherries, pitted (about 6 cups), or 1¾ pounds frozen bing cherries, thawed or partially thawed.
2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten

Directions
1. Preheat oven to 375 degrees.


2. On a lightly floured work surface, roll out one disc of dough to 1/8 inch thick. Cut out an 11-inch round, and fit into a 9-inch pie plate. Keep the crust refrigerated while preparing the lattice strips.


3. On a lightly floured piece of parchment, roll out second disc of dough to 1/8 inch thick. Trim to make a 9-by-12-inch rectangle. Cut 16 strips each approximately 12 inches long and ½ inch wide with a fluted pastry wheel or a sharp knife (use a ruler for a straight line). Transfer the parchment to baking sheet, and refrigerate until cold, about 10 minutes.


4. Combine sugar, cornstarch, salt, and cinnamon in a large bowl. Add cherries and vanilla, and toss. Pour cherry mixture into prepared pie plate. Dot the top with butter. Lightly brush edges of crust with egg in order the stick the lattice top. Make the lattice top and brush with eggs. (If you don't know how to make a lattice top, got to number 7)


5. Bake until crust is golden brown and juices are bubbling, about an hour (if using frozen, it will take about 1½ hours). If top begins to brown too quickly, tent with foil and continue to bake.


6. Let pie cool slightly on a wire rack. Pie can be stored at room temperature (covered loosely with parchment and tented with foil) for up to 1 day.


7. Make the lattice: Lay 8 strips of dough across the pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to make a 1-inch overhang. Tuck extra under rim of crust, and crimp to seal. Brush lattice with egg.


チェリーパイ


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