Cherry Pie
Cherry Pie
Ingredients
- 2 ½ cups (375 g) unbleached all-purpose flour
- ¼ tsp salt
- ¾ cup (170 g) cold unsalted butter, diced
- 6 tbsp (90 ml) plain yogurt
- 1 egg
- 1 tbsp (15 ml) water
- 1/3 cup (65 g) instant tapioca
- 7 cups (945 g) fresh or frozen cherries, pitted and halved
- 1 cup (210 g) sugar
- 1 tbsp (15 ml) lemon juice
Instructions
- In a food processor, combine the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the yogurt and pulse until the dough just begins to hold together. Remove the dough from the food processor and shape by hand into 2 discs. Cover in plastic wrap and refrigerate for 30 minutes.
- On a floured work surface, roll out the dough into two round sheets, 11 inches (28 cm) in diameter each. Line one sheet in a 9-inch (23 cm) pie plate. With your fingers, flute the edges of the pie. Place the other sheet of dough on a baking sheet lined with parchment paper. Refrigerate both sheets of dough.
Cherry Pie