Cherry Pie (Connecticut)

Tart, or sour, cherry season is in the heart of a Connecticut summer. Choose fresh tart cherries that are bright in colour, shiny and plump. They should feel relatively firm when pressed lightly.

2½ cups all-purpose flour, unbleached
½ tsp. sea salt
⅔ cup butter, cold, cubed
⅓ cup shortening
6-10 Tbsp. water, ice cold

Filling:
5 cups fresh tart cherries, pitted
2 tsp. lemon juice, freshly squeezed
¼ tsp. pure almond extract
1 cup sugar
⅓ cup all-purpose flour, unbleached
1 tsp. ground cinnamon

Sugar Topping:
1 Tbsp. milk
1 tsp. sugar

In a large bowl, mix flour and sea salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

For the Filling:
Place cherries in a large bowl; drizzle with lemon juice, freshly squeezed and pure almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over cherries and toss gently to coat.

For the Pastry:
On a lightly floured surface, roll one half of dough to a ⅛” thick circle; transfer to a 9” pie plate. Trim pastry even with rim. Add filling.

Roll remaining dough to a 1/8” thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts.

Bake 40 minutes. For topping, brush top of pie with milk; sprinkle with sugar. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Makes 8 servings.