MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Pie
 Categories: Pies, Pastry, Fruits
      Yield: 6 servings
 
MMMMM-------------------------PIE DOUGH------------------------------
  2 1/2 c  A-P flour (320 g); more for
           - surface
    1/2 ts Fine sea salt
      1 c  Unsalted butter (226 g);
           - in 1/2" cubes
      3 tb Ice water; up to 7 tb,
           - more as needed

MMMMM--------------------------FILLING-------------------------------
      1 c  Granulated sugar (200 g)
      3 tb Instant tapioca
    1/4 ts Ground cinnamon or cardamom
      2 lb Sour or sweet cherries;
           - pitted -OR-
     20 oz Pitted frozen cherries
      1    Lemon (optional)
      3 tb Heavy cream
           Demerara sugar; to sprinkle
 
  MAKE THE CRUST: In a large mixing bowl or the bowl of a food
  processor, whisk or pulse together the flour and salt. Add the
  butter.
  
  If using a bowl, toss with your hands until the butter pieces are
  well coated with flour. Cut the butter into the flour by pressing
  the pieces between your fingertips, flattening the cubes into big
  flakes and continuing to toss them in the flour to recoat the
  flakes. If using a food processor, pulse butter into the flour
  until the pieces are about the size of lima beans.
  
  Mix or pulse in 3 tb ice water, tossing it with the flour in the
  bowl if working by hand. Continue to add ice water, 1 to 2 tb at a
  time, pulsing briefly or tossing well, until the dough begins to
  come together. Press the dough together if working by hand.
  
  Form the dough into two disks about 1" thick. Wrap each tightly in
  plastic wrap and refrigerate for at least 1 hour and up to 2 days
  before using. (It can also be frozen for up to 3 months, then
  thawed overnight in the refrigerator.)
  
  Set oven @ 425°F/218°C. Place a baking sheet on the bottom rack.
  
  MAKE THE FILLING: In a bowl of a food processor (you don't have to
  wash it out if you used it for the dough), combine sugar (use 1/2
  cup for sweet cherries and up to 1 cup for sour cherries), tapioca
  (use more for a thicker, solid filling, and less for looser,
  juicier filling), and cinnamon or cardamom. Run the motor until
  tapioca is finely ground.
  
  Place cherries in a large bowl, and add sugar and tapioca mixture.
  Toss gently to combine. If using sweet cherries, zest the lemon
  into the bowl, then squeeze in the juice and toss well. (Sour
  cherries don't need the extra acidity, so skip this if using.)
  
  Using a rolling pin, roll out one disk of the dough on a lightly
  floured surface and into a 12" round, about 3/8" thick. Fit the
  dough into a 9" pie plate, preferably metal for the crunchiest
  crust. Roll remaining dough for the top crust into an 11" round.
  
  Pour the cherry mixture into the crust and top with the remaining
  round of dough. Press the edges together, trim the excess dough,
  and crimp the edges with your fingers or press down with the tines
  of a fork. Cut a few steam vents in the center of the pie.
  
  Brush the top crust with cream and sprinkle generously with
  Demerara sugar. Carefully place pie on the hot baking sheet in the
  oven. Bake until the crust is dark golden brown and the filling
  bubbles up, 50 minutes to 1 hour. Transfer pie to a wire rack to
  cool for at least 2 hours, allowing the filling to set before
  serving.
  
  Recipe by Melissa Clark
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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