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Ingredients
- Crust:
- 1 1/2 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1/4 ¼ teaspoon salt
- 3 tablespoons canola oil
- 2 tablespoons cold unsalted butter, cut into pieces
- 1/4 ¼ cup ice water
- 1 teaspoon apple-cider vinegar
- Filling:
- 4 cups pitted sweet cherries or two (10-ounce) bags frozen unsweetened cherries, thawed
- 1/2 ½ cup plus 1 tablespoon sugar
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon lemon-juice
- ¹⁄₈ teaspoon salt
- 1 tablespoon low fat (1%) milk
Details
Servings 10
Preparation time 25mins
Cooking time 70mins
Preparation
Step 1
1. Preheat oven to 375°F.
2. To make crust, put flour, sugar, and salt in food processor and pulse until blended. Add oil and butter; pulse until mixture is crumbly. Combine water and vinegar in small bowl, add to flour mixture and pulse just until combined. Divide dough into two pieces, one slightly larger than the other.
3. On lightly floured surface, roll out larger dough piece into 12-inch circle. Fit circle into 9-inch pie plate, leaving ½-inch border. Roll out remaining dough to 7x9½-inch rectangle. Cut lengthwise into ½-inch strips.
4. To make filling, combine cherries, ½ cup of the sugar, the tapioca, lemon juice, and salt in a large bowl. Spoon filling into crust.
5. Weave strips of dough in lattice pattern on top of filling. Crimp edge of crust. Brush pastry with milk and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden and filling is slightly bubbly, 45-50 minutes. Cool on wire rack at least 3 hours.
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