By Noelle Carter
Los Angeles Times
The key to a great fruit pie is choosing the right fruit; even under a double crust, quality shows.
Under-ripened fruit can be tough and often has not had a chance to develop enough sugar for good flavor; conversely, over-ripened fruit can be too sweet and unbalanced in flavor, not to mention too soft for good pie texture.
Sweet cherry pie
Total time: 1 1/2 hours, plus cooling time
Servings: Makes 1 (9-inch) pie
3/4 cup sugar, plus extra for sprinkling over the pie
1/4 cup cornstarch
6 cups sweet cherries, stemmed and pitted
1 teaspoon vanilla extract
2 tablespoons orange liqueur, preferably Grand Marnier
Prepared flaky pie crust for 1 double-crust pie
1. Heat the oven to 350 degrees.
2. In a large bowl, whisk together the three-fourths cup sugar with the cornstarch. Stir in the cherries, coating completely, then stir in the vanilla and orange liqueur until evenly combined.
3. Line a 9-inch pie plate with half of the pie crust. Pile in the cherries, sprinkling over the cherries any additional sugar-cornstarch mixture that did not stick to the fruit.
4. In a small bowl, whisk the egg to form a wash.
5. Prepare the top crust, adding decorative cutouts or cutting lattice strips if desired. Cover the top of the pie with the prepared top crust, sealing the edges with the egg wash and cutting vents if needed.
6. Brush the top of the crust with the egg wash, and sprinkle over a light coating of sugar.
7. Place the pie in the oven and bake until the crust is a rich golden color and the filling is bubbly and thick, about 1 hour and 15 minutes; rotate the pie halfway through for even coloring, and tent if needed to prevent over-coloring.
8. Cool before serving.
Each of 8 servings: 569 calories; 7 grams protein; 79 grams carbohydrates; 4 grams fiber; 25 grams fat; 12 grams saturated fat; 65 mg. cholesterol; 37 grams sugar; 449 mg. sodium.
Copyright © 2015, Los Angeles Times