Bada Bing Cherry Pie from Parade Magazine/ 2001 Pie - TopicsExpress

Bada Bing Cherry Pie from Parade Magazine/ 2001 Pie Ingredients: 4 cups Bing cherries, pitted 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 2 tablespoons cornstarch 1 to 1 1/2 cups sugar (depending on the sweetness of the fruit) 1/4 teaspoon ground cinnamon Pinch of salt 1/4 teaspoon almond extract 1 tablespoon grated orange zest 1 1/2 tablespoons cold unsalted butter, cut into small pieces Classic Pie Crust (see recipe at bottom) Preparation: 1. Preheat the oven to 450°F. Prepare the Classic Pie Crust (recipe below), as directed for a 9-inch double-crust pie. 2. Place the cherries in a large bowl. Mix orange and lemon juices with the cornstarch, then combine with sugar, cinnamon, and salt. Toss with the cherries. Let rest for 15 minutes. 3. Add the almond extract and the orange zest; toss well. 4. Line a 9-inch pie plate with one crust and prick all over with a fork. Spoon the cherry filling evenly into the crust. Dot all over with butter. Cover with a top crust. With water, moisten the crusts where they meet, then turn the top crust under the bottom and flute the edge. Cut a few slits in the top to allow steam to escape. Decorate the surface if you wish by rolling out the scraps and cutting several cherry, leaf, and stem shapes. 5. Bake pie in center of the oven for 10 minutes at 450°F. Reduce heat to 350°F and bake 45 to 55 minutes more, or until the crust is nicely golden. Let cool on a rack before serving warm or at room temperature. Classic Pie Crust yield: Makes enough for an 8- or 9-inch double-crust pie Save any scraps of this dough to create a decorative design for the top of the pie. Crust Ingredients: 2 cups all-purpose flour 1 teaspoon salt 3/4 cup solid vegetable shortening 4 to 5 tablespoons ice water Preparation: 1. Combine the flour and salt in a food processor. Add the shortening; pulse the machine on and off until the mixture resembles coarse meal. 2. With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together. (If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.) Divide the dough in half, forming each half into a thick disk. Wrap each disk in plastic; refrigerate for at least 1 hour to chill. 3. Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. (Work quickly, as the dough can become sticky.) With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit. If the dough should tear, just press it together gently. Trim the dough, leaving a 1-inch overhang. If making a single-crust pie, turn the edge under and flute it decoratively. 4. Repeat for a top crust or for another bottom crust. The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie. 5. Follow the individual pie recipes for filling and baking.