Cherry Pie with Poppy Seed Crust
 
 
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Ingredients
  • For the Crust
  • 2½ cups plain flour
  • 220 grams butter (cold and cut into cubes)
  • ½ tsp salt
  • 2 tbsps sugar
  • 3 tbsps poppy seeds
  • 2 tbsps vodka, cold
  • 1 tbsp cold water
  • For the Filling
  • 4 cups cherries, pitted
  • ½ cup strawberries, cut small
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 egg (for the egg wash)
Instructions
  1. Preheat oven to 205°C/400°F.
  2. To make the crust, combine the flour, poppy seeds, sugar, and salt in a large mixing bowl. Gently mix in the butter into the flour with your fingertips. Work the flour till it resembles bread crumbs and then gradually drizzle in the vodka and the ice water, folding with your fingers, one tablespoon at a time. Add just enough water to hold the dough together. Turn dough out onto a lightly floured surface and gather into a mound. Divide into 2 discs and wrap each with plastic wrap. Chill dough in the fridge for at least 30 minutes.
  3. For the filling, in a large bowl using a rubber spatula or wooden spoon, stir the cherries, strawberries, sugar, cornstarch, lemon juice and vanilla together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
  4. On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Roll out the dough to fit your pie dish. Carefully place the dough into your pie dish. Tuck it in with your fingers, making sure it is smooth. Return the pie dish lined with your dough to the refrigerator to cool.
  5. On a lightly floured surface, roll the second disc of dough into a rough 10- by 15-inch rectangle. Use a pastry cutter or sharp knife to cut strips, flowers, whatever or however you wish to decorate your pie top.
  6. Spoon the filling into the chilled crust.
  7. Arrange your decoration on top and brush with the egg wash. Sprinkle with granulated sugar.
  8. Bake the pie for 20 minutes at 205°C/400°F.
  9. Reduce temperature to 190°C/375°F. Turn the pie dish and bake at this temperature for another 30 minutes. half way through cover with foil if your crust begins to brown too quickly.
  10. Allow the pie to cool completely before serving!
Recipe by Box of Spice at https://boxofspice.com/2017/07/cherry-pie-with-poppy-seed-crust/