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LORRAINE CHERRY PIE
Combine the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the salt and 2-3 tablespoons ice water and when the mixture forms a ball, make a disk, wrap it in plastic and refrigerate for 30 minutes. Preheat the oven to 425F. Roll out the dough to a 1/4-inch thick and line an 8-inch pie pan. Prick the base of the pie crust with a fork. To make the filling, melt the butter in a frying pan and cook the cherries for 5 minutes. Sprinkle with 6 tablespoons of the sugar and cook until lightly caramelized. Strain the cherries, reserving the cooking juices. Heat the milk in a small saucepan. Place the cherries in the pie crust. In a mixing bowl beat together the eggs with the remaining sugar until light. Beat in the flour, milk and Kirsch. Pour the batter over the cherries in the pie crust. Bake for 40 minutes, then lower the temperature to 300 F and bake for 10 more minutes. Cool on a rack. Brush the reserved cherry cooking juices over the pie. Serve warm or cold.
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For the pie crust:
1 cup flour
6 tbsp unsalted butter
salt
For the filling:
2 lbs cherries, pitted
2 tbsp unsalted butter
3/4 cup sugar
2 eggs
3 tbsp flour
1 cup milk
1 tbsp kirsch or cherry brandy
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30
mn
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55
mn
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Warm the cherry cooking juices before brushing them over the cherries.
