Please enter the email you’re using for this account.
Parve
Medium
2 Hours
Diets 
Yield: 1 pie
2 and 1/2 cups (12 and 1/2 ounces) unbleached all- purpose flour, divided
1 teaspoon Haddar Kosher Salt
1 vanilla bean, scraped
2 and 1/2 tablespoons sugar
3/4 cup (1 and 1/2 sticks) cold unsalted butter or margarine, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup ice-cold Lvov Vodka
1/4 cup ice-cold water
3 and 1/2 pounds fresh cherries, pitted
1 and 1/4 cups turbinado sugar
2 tablespoons Manischewitz Honey
3 tablespoons Tuscanini Balsamic Vinegar
1 vanilla bean, scraped, or 2 teaspoons vanilla extract
1/2 cup flour
2 tablespoons Gefen Cornstarch
3 tablespoons butter or margarine, melted
3 tablespoons freshly squeezed lemon juice
2 tablespoons water
pinch of salt
1 egg, for egg wash
In the bowl of a food processor, combine one and a half cups flour, salt, and sugar.
Add cold butter, vanilla bean, and shortening, and process for 15 seconds.
Scrape down sides and add remaining flour. Pulse four to six times. Transfer to a mixing bowl.
Sprinkle ice-cold water and ice-cold vodka over the dough and press together.
Divide into two discs, wrap in plastic, and chill at least one hour or up to two days.
Combine all ingredients in a medium saucepan over medium–high heat. Bring to a boil, stirring every few minutes.
Lower heat and simmer for 15 to 20 minutes, stirring occasionally, until thickened significantly. Remove from heat and let cool.
Place an oven rack in the lower third of the oven. Preheat oven to 375 degrees Fahrenheit.
Remove dough from refrigerator. Roll out one disc of dough and press into a pie pan. Roll out the second disc of dough and cut desired shapes or lattice.
In a small bowl, whisk egg with a splash of water. Brush over lattice strips or floral shapes.
Pour cooled cherry pie filling into pie shell and then arrange the flowers on top. Brush the edges of the crust with the egg mixture as well.
Bake for one hour, brushing the surface with egg again after 45 minutes. If you notice the edges of the crust browning too quickly, tent with tin foil. Let cool completely before serving.
How Would You
Rate this recipe?
Please log in to rate
Reviews