Page 352 - Pie Squared

YANKEE DOODLE DANDY SOUR

CHERRY SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 12 to 15

I know it’s not right to choose favorites, but cherry pie is mine. Pie
cherries (also called sour or tart cherries), bright red and easy to pit,
arrive at my Washington, D.C., farmers’ market right around July 4th,
in time for the most American of American pies. (I know: apple. But

c’mon.) I never bring home fewer than 4 quarts, two for today’s pie
and two to pit and freeze for later. Spread out the newspaper, and
start pitting. It’s a task, sure, but find a pitter that you like (see
Resources, here) and listen to podcasts or an audiobook and the

time passes quickly. Cherry pie can be a little tricky—the fruit is
especially juicy, so getting the filling to be gelled but not goopy is the
goal. Here’s where I rely on Instant ClearJel (see Resources, here),
a cornstarch-based thickener that works like a charm. A lattice or

cutout crust is essential for reducing the liquid in the filling.

Make Ahead: Stir the filling ingredients together, omitting the Instant
ClearJel, up to 2 hours before baking. Add the Instant ClearJel right
before assembling the pie. Refrigerate the unbaked pie up to 4 hours

ahead of baking, or freeze up to 3 months ahead. Bake directly from
the freezer.

ALL-BUTTER CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt