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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Given to me by a friend - yet to try. Ingredients:
3 cups all-purpose flour |
1/2 cup cold butter, cubed |
1/2 cup shortening |
1/2 teaspoon salt |
2 eggs, divided |
1 lemon, zested & juiced |
3/4 cup sugar |
1/4 cup cornstarch |
1 tablespoon vanilla extract |
2 lbs cherries, pitted & halved (about 6 cups) |
2/3 cup icing sugar |
1 tablespoon milk |
Directions:
1. Pulse flour, butter, shortening and salt in a food processor until crumbly. Whisk 1 egg with 2 tsp lemon juice and add enough ice water to make 2/3 cup.
2. Add to the flour mixture and pulse until dough comes together.
3. Form into oblong disk. Chill.
4. Preheat over to 375.
5. On a well floured surface, roll dough into a large rectangle, about 1/8 inch thick.
6. Trim dough into a 12x18 rectangle.
7. Carefully transfer dough to a parchment lined baking sheet.
8. Stir sugar with corn starch and lemon zest until combined.
9. Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1 inch border.
10. Arrange cherries evenly over the sugar mixture.
11. Whisk 1 tbsp lemon juice with vanilla, drizzle evenly over the cherries.
12. Sprinkle remaining sugar evenly on top.
13. Fold dough over to cover the filling. Fold an additional 1/2 inch of dough from bottom layer over top layer along the edges; crimp with a fork to seal.
14. Whisk remaining egg with a little water and brush all over the pastry.
15. Slash 4 vent holes in top.
16. Bake for 50-55 minutes or until golden brown. Cool completely.
17. Optional Glaze: Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie.
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