Recipe & Video Nov 20 Written By Sarah Truesdell PrintCranberry-Cherry PieYield: 1 9-inch pieAuthor: Sarah TruesdellIngredientsFor the pie crust4 cups (560 g) all-purpose flour (plus more for rolling)1/4 cup (50 g) sugar2 tsp fine salt1 cup (230 g) unsalted butter, very cold3/4-1 cup cold water2 tsp cider vinegar (optional)For the filling2 1/2 cups tart cherries (jarred or frozen)2 1/2 cups fresh cranberries1/2 tsp allspice1/4 tsp salt3 tbsp cornstarch1 1/2 tsp quick cooking tapioca (see note)1 cup (200 g) sugarInstructionsMake the fillingIf using jarred cherries (the dark morello cherries from trader joes are a great choice), drain them first. In a large bowl, combine all ingredients. Let stand for 30 minutes. Make the pie crustGrate your frozen butter on the large side of a box grater and hold in the refrigerator or freezer.In a large bowl, whisk together flour, sugar, and salt until well mixed.Add cold butter and toss with flour. Using your hands, break down pieces of butter by rubbing them into the flour until your mixture resembles coarse cornmeal.Add 1⁄2 cup cold water and 1 tsp apple cider vinegar. Mix with a wooden spoon or your hand until a rough dough is formed. Add additional water as need, 1 tablespoon at a time, until you have few to no dry bits of dough.Turn out onto a lightly floured counter and knead briefly just until a cohesive dough is formed. Flatten into a rectangle and fold. Repeat fold 2 more times.Divide into two equal pieces, flatten to about 1 1⁄2 inch thickness, wrap with plastic and chill in fridge for at least 30 minutes.Preheat oven to 400F. Cover a baking stone or sheet pan in foil and place in oven, with rack set to bottom third position.After dough as chilled, dust work surface with flour and roll one disk of dough to about 1/8-1/4 inch thickness, taking care to lift the dough and redust underneath to prevent sticking. Always roll from the middle out to the edge, stopping right before the edge.Ease crust into pie pan, making sure not to stretch the dough. Trim excess. Hold in the refrigerator or freezer.Bake PiePreheat oven to 400F with rack on bottom third position. If you have a baking stone, wrap it in aluminum foil and set on the rack while oven is heating up. (The hot stone will help get a fully baked bottom crust).Consider placing a rimmed baking sheet on a rack under the stone to catch juices.Fill bottom crust. Roll out top crust and cut designs. If your dough is thawing too fast, place cut strips or shapes onto a parchment lined baking sheet and chill in the fridge for 15 minutes. Create a top crust design. Egg wash top crust.Bake for 1 hour to 1 hour 15 minutes, until fruit is bubbling. Check on pie after 40 minutes. If crust is browning too quickly cover with a piece of aluminum foil.Notes:If you don't have or want to use tapioca, you can replace with 1 tablespoon of cornstarch (for 4 tablespoons total).Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahLACreated using The Recipes Generator Sarah Truesdell
Recipe & Video Nov 20 Written By Sarah Truesdell PrintCranberry-Cherry PieYield: 1 9-inch pieAuthor: Sarah TruesdellIngredientsFor the pie crust4 cups (560 g) all-purpose flour (plus more for rolling)1/4 cup (50 g) sugar2 tsp fine salt1 cup (230 g) unsalted butter, very cold3/4-1 cup cold water2 tsp cider vinegar (optional)For the filling2 1/2 cups tart cherries (jarred or frozen)2 1/2 cups fresh cranberries1/2 tsp allspice1/4 tsp salt3 tbsp cornstarch1 1/2 tsp quick cooking tapioca (see note)1 cup (200 g) sugarInstructionsMake the fillingIf using jarred cherries (the dark morello cherries from trader joes are a great choice), drain them first. In a large bowl, combine all ingredients. Let stand for 30 minutes. Make the pie crustGrate your frozen butter on the large side of a box grater and hold in the refrigerator or freezer.In a large bowl, whisk together flour, sugar, and salt until well mixed.Add cold butter and toss with flour. Using your hands, break down pieces of butter by rubbing them into the flour until your mixture resembles coarse cornmeal.Add 1⁄2 cup cold water and 1 tsp apple cider vinegar. Mix with a wooden spoon or your hand until a rough dough is formed. Add additional water as need, 1 tablespoon at a time, until you have few to no dry bits of dough.Turn out onto a lightly floured counter and knead briefly just until a cohesive dough is formed. Flatten into a rectangle and fold. Repeat fold 2 more times.Divide into two equal pieces, flatten to about 1 1⁄2 inch thickness, wrap with plastic and chill in fridge for at least 30 minutes.Preheat oven to 400F. Cover a baking stone or sheet pan in foil and place in oven, with rack set to bottom third position.After dough as chilled, dust work surface with flour and roll one disk of dough to about 1/8-1/4 inch thickness, taking care to lift the dough and redust underneath to prevent sticking. Always roll from the middle out to the edge, stopping right before the edge.Ease crust into pie pan, making sure not to stretch the dough. Trim excess. Hold in the refrigerator or freezer.Bake PiePreheat oven to 400F with rack on bottom third position. If you have a baking stone, wrap it in aluminum foil and set on the rack while oven is heating up. (The hot stone will help get a fully baked bottom crust).Consider placing a rimmed baking sheet on a rack under the stone to catch juices.Fill bottom crust. Roll out top crust and cut designs. If your dough is thawing too fast, place cut strips or shapes onto a parchment lined baking sheet and chill in the fridge for 15 minutes. Create a top crust design. Egg wash top crust.Bake for 1 hour to 1 hour 15 minutes, until fruit is bubbling. Check on pie after 40 minutes. If crust is browning too quickly cover with a piece of aluminum foil.Notes:If you don't have or want to use tapioca, you can replace with 1 tablespoon of cornstarch (for 4 tablespoons total).Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahLACreated using The Recipes Generator Sarah Truesdell
