👨‍🍳 Instrukcje

1. 1

   For the crust: In a large bowl, whisk together 2 1/2 cups of flour, 1/4 cup of sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

   💡 Wskazówki profesjonalistów: Ensure butter is very cold for a flaky crust.
2. 2

   In a small bowl, whisk together the egg yolks and 4 tablespoons of ice water. Gradually add this mixture to the flour mixture, mixing until the dough just comes together. Add more ice water, a tablespoon at a time, if needed.

   💡 Wskazówki profesjonalistów: Do not overmix the dough.
3. 3

   Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4. 4

   For the filling: In a large bowl, combine the pitted sour cherries, remaining 3/4 cup of sugar, cornstarch, lemon juice, and cinnamon. Toss gently to coat.

   💡 Wskazówki profesjonalistów: If using frozen cherries, do not thaw completely; this helps prevent a watery filling.
5. 5

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. 6

   On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to the prepared baking sheet.

   💡 Wskazówki profesjonalistów: Roll dough evenly to prevent thick or thin spots.
7. 7

   Pour the sour cherry filling evenly over the dough, leaving a 1-inch border.

   💡 Wskazówki profesjonalistów: Ensure the filling is spread evenly for consistent baking.
8. 8

   Roll out the second disc of dough. You can either place it as a top crust, cutting vents, or cut it into strips for a lattice top.

   💡 Wskazówki profesjonalistów: For a lattice top, cut dough into 1-inch wide strips and weave them over the filling.
9. 9

   If using a top crust, place it over the filling and crimp the edges to seal. Trim any excess dough. Brush the top with the beaten egg white.

   💡 Wskazówki profesjonalistów: Crimp edges firmly to prevent filling from leaking.
10. 10

    Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.

    💡 Wskazówki profesjonalistów: Monitor the pie closely during the last 15 minutes of baking.
11. 11

    Let the pie cool on a wire rack for at least 1-2 hours before slicing and serving.

    💡 Wskazówki profesjonalistów: Cooling allows the filling to set properly.