Old Glory Cherry Pie| Christy Rost
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 1/4 cups cold unsalted butter
- 2 eggs
- 2 egg yolks
- 1 tablespoon ice water
- 1 egg
- 1 tablespoon water
- red and blue food coloring for garnish
- 2 teaspoons 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.
- 5 cups fresh cherries, pitted (about 2 pounds)
- 1 cup sugar
- 3 tablespoons flour
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon 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.