Yield: One 9-inch pie
For Pie Crust:
3 cups (420 g) Cup4Cup Multipurpose Flour
2 tablespoons (25 g) granulated sugar
1 teaspoon (2.5 g) kosher salt
1 cup (225 g) butter, cubed and cold
1 large egg
½ cup (125 g) buttermilk, cold
4 cups fresh, frozen or canned pitted cherries
¾ cup granulated sugar
1 tablespoon lemon juice
¼ cup Cup4Cup flour
¼ teaspoon kosher salt
2 tablespoons unsalted butter, cut into small cubes
1 large egg
1 tablespoon water
Coarse sugar, for sprinkling (optional)
For the Pie Crust:
- Place all dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture, pulsing until the mixture resembles coarse cornmeal. To make by hand, cut in the butter using a pastry cutter or fork.
- Transfer mixture into a large bowl and set aside.
- Combine the egg and the buttermilk together in a small bowl.
- Create a well in the flour mixture, gradually whisk in the egg mixture with a fork. until the dough comes together to form a ball.
For the Filling:
- Preheat oven to 350°F.
- In a large bowl, mix together cherries, sugar, lemon juice, Cup4Cup flour and salt.
- Place the fruit mixture in a pie dish lined with half of the rolled out pie dough.
- Dot the top of the filling with the 2 tablespoons cut butter evenly.
- Taking the other half of the pie dough cover the pie crust. Use a full crust, or cut into strips and weave to make a lattice top. Trim away any excess dough from the edge of the pie dish and crimp the edges together using a fork.
- Whisk together the egg and the water to make the egg wash. Brush over the top of the dough and lightly sprinkle the coarse sugar on top.
- Bake for 35-45 minutes or until the crust is golden brown.
- Cool for at least 1-2 hours before serving.