Lattice Crust Cherry Red Raspberry Pie
I needs me some big time comfort food. Ain't kidding. I about capped on some poor slob in San Diego last Friday. My nerves are frayed and my temper's short. That can be fucking dangerous for innocent bystanders. When Ranger, who stalked the same jungles as I did, notices that my language has gotten decidedly salty, it's time to calm the fuck down and shit.
2 cups all-purpose flour
1 cup cake flour (when a recipe calls for pastry flour use this 2 to 1 mix)
2 tablespoons super rich butter powder, optional* (You can usually find this at a Cake decorating store and, while optional it makes a huge taste difference)
1 cup shortening (or if you're like me and don't give a fuck use Lard)
1 whole egg
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/3 cup ice water
I use the stand mixer for the initial mixing. It's easier and more thorough. First the shortening (this time it's Crisco Butter flavor) and the flour are cut into one another for a full mix.
Now, I switch to hand mixing because a lot of this goes by pure feel. This is where cooking becomes art, a lot of the texture of the crust depends on things like the barometer and relative humidity. A crust that will be flaky and crisp but still tender just has an indescribable feel when it's in the dough stage. The only way to get that feel is to make a lot of pies. Now the liquid ingredients, the egg, the ice water (ice water is important, no substitute or shortcut will do) and the salt are all working into the dough. When it is done, you will have a smooth, mostly elastic dough. It looks like this:
Separate the dough into two discs and wrap one closely with plastic. Put that into the fridge and roll the other one out, put it into a pie pan.
Trim the excess crust to about 1/2", cover closely with plastic and put that in the fridge too.
Now, on to the filling.
Ingredients for Pie filling
10 ounce package of frozen red raspberries, thawed
2 cups pitted canned pie cherries in juice
1 1/4 cup baker's sugar
1/4 teaspoon kosher or sea salt
3 tablespoons cornstarch
2 tablespoons unsalted butter
Drain the thawed raspberries, reserving the juice. Add enough juice from the cherries to make 1 cup.
In a sauce pan mix the sugar, cornstarch, salt, cherries and the cup of juice. Over a medium heat bring to a simmer and hold for 5 to six minutes. The mixture should be somewhat thick and clear. It will burn like hell itstelf if you get any on you so be carefull. You can add up to another tablespoon of cornstarch a teaspoon at a time (3 teaspoons=1 tablespoon) to thicken the mixture more according to your own preferences. If you add cornstarch be sure and simmer the mixture at least two minutes to keep that nasty library paste aftertaste from happening. When the juice returns to thick and clear, remove from the heat, stir in the butter until it is well incorporated, set aside and allow to come to room temperature.
Put that into the bottom shell and set aside. Now, take the disc in the fridge out and roll it flat and thin. Cut that into 1" strips. Lay the strips across the pie so that they are almost but not quite touching. Starting from the center, fold every other strip back halfway, lay a strip down crossways.
Repeat this until the pie has a nice, woven lattice all the way around. Trim off the excess and crimp.
Shield the edge of the crust by cutting a circle of foil enough to cover the pie, fold that in half, cut out all but about an inch and a half from the center, and shield the edge with that.
Bake on the center rack at 400° for fifteen minutes. Remove the foil, and reduce the temperature to 350°. Bake for another 40 minutes. Note: Be sure to have a foil covered cookie sheet or something beneath the pie while it's baking to catch any drips and bubble overs. When the top crust is golden brown, remove and cool completely (overnight is best, but four to six hours should do well enough).
Remember to try to pretend humility and be gracious when you accept your acclaim for serving this wonderful pie. False humility is its very own fulfulling pride.