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Old Glory Cherry Pie

Christy Rost

 
Pastry:
2 ½cups flour
¼cup sugar
1teaspoon salt
1 ¼cups cold unsalted butter
2eggs
2egg yolks
1tablespoon ice water
1egg
1tablespoon water
red and blue food coloring for garnish
2teaspoons granulated or sparkling sugar

Place flour, sugar and salt in the bowl of a food processor; pulse several times to mix. Slice butter into tablespoon-size pieces, add to processor and pulse until butter is pea-size. Add eggs, yolks and ice water; pulse until pastry comes together into a ball. Remove from processor, divide in half, and wrap both halves in plastic wrap. Chill at least 30 minutes.

Roll one chilled pastry out on a floured pastry cloth or counter. Place in a 10-inch pie plate. Spoon cherry pie filling (recipe below) into pastry, dot with butter, and top with remianing pastry. Save scraps, reroll, and cut out with a sharp knife to resemble a flag. Lightly score flag with knife to create stars and stripes.

In a small bowl, whisk together remaining egg and water to form an egg wash. Brush entire surface of crust with egg wash. Spoon 2 tablespoons egg wash into 2 small cups; stir red food coloring into one cup and blue into other cup. Using a small paint brush, paint red stripes and blue background for stars onto flag. Sprinkle top of pastry with sugar or sparkling sugar.

Bake pie at 375 degrees 30-35 minutes until pastry is golden brown and filling is bubbly. Remove from oven and cool on a wire rack. Serve pie warm or chill in refrigerator.

Filling:
5cups fresh cherries, pitted (about 2 pounds)
1cup sugar
3tablespoons flour
1 ½tablespoons fresh lemon juice
1tablespoon butter

Use a cherry pitter to remove pits. Place cherries in a large mixing bowl.

In a medium bowl, stir together sugar and flour until well mixed. Pour over cherries and toss gently until thoroughly mixed. Sprinkle lemon juice over cherries; stir.

Pour cherry filling into prepared pie shell and dot with butter. Cover with remaining pastry, as described above.

Category: Holidays | Pies & Tarts