Twin Meadows Organic Cherry Pie

Ingredients

Yield:

2 Pies 9"

• Homemade Spiced Port Preserved Cherries

  • 1 Cup Water
  • 3/4 Cup Sugar
  • 1 Star Anise
  • 1 Vanilla Bean, spilt lengthways
  • 2 Strips of Orange Rind
  • 750 Grams of Twin Meadows Organic Cherries, pitted
  • 1 Cup Port

• Homemade Pie Dough

  • 3 1/3 Cups AP Flour
  • 2 Cups Unsalted Butter
  • 1/2 Cup Cold Water
  • 1 1/3 Teaspoon Salt
  • 2 1/4 Teaspoon Sugar

• Twin Meadows Organic Cherry Pie

  • 3 lb of Spiced Port Preserved Cherries
  • 1/2 Cup Cornstarch
  • Pinch of Salt
  • Egg Whites for Egg Wash
  • Sugar to Sprinkle

Preparation

Difficulty:

Medium

Total Time:

1.5 - 2

 

1. Method for the Cherries

   1. Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in hot soapy water and rinse well. Drain on a cooling rack.
   2. Place the sugar, star anise, water, vanilla bean and orange rind in a saucepan over low heat.
   3. Cook, stirring, for 3 minutes or until sugar dissolves.
   4. Increase heat to high and bring to the boil. Add the cherries. Reduce heat to medium and simmer for 3-4 minutes or until cherries soften slightly.
   5. Use a slotted spoon to transfer the cherries, star anise, vanilla bean and orange rind to the glass preserving jar.
   6. Bring syrup to the boil over high heat. Boil for 5 minutes or until syrup thickens. Add port and bring to the boil. Use a candy thermometer to ensure syrup reaches 85°C. Pour syrup over the cherries in the preserving jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cool. Label, date and store in the fridge for up to 1 month.

2. Method for Pie Dough

   1. Cut the cold butter in to small size cubes about 3/8th inches cubes Sift the flour & place it in a mixing bowl with K beater attachment. Add cold diced butter & work together to a mealy texture at slow speed.
   2. Mixture of Flour & Cold should have flaky or mealy texture.
   3. Combine the Water , Sugar & Salt together in a separate bowl. Gradually add the liquid mixture in to flaky flour & butter mixture.
   4. Mix gently until the dough holds together. Do not over mix or add too much liquid
   5. Cover the dough with a plastic wrap & leave it to chill in the refrigerator.
   6. Dough should be thoroughly chilled before use.

3. Method for Pie Shell

   1. Lightly Dust the working surface & the wooden rolling pin with flour
   2. Separate about 8 oz of chilled dough & flatten using the rolling pin still maintaining the round shape of the dough.
   3. Roll out the dough from the center towards the edges. Periodically lift the dough & rotate. This keeps the dough from sticking to the work surface & helps produce even thickness. If it sticks sprinkle bit more flour. Roll out to a thickness of 1/8 of an inch. The circle of the dough should be 2” larger than the pie pan.
   4. Carefully roll the dough up onto a rolling pin.
   5. Position the Rolling pin over the Pie pan & unroll the dough, easing the dough in to the pan.
   6. Press the dough in to the pan and trim the edges as needed.
   7. Roll out another round of pie dough to the same thickness & leave it aside to cover the pie.

4. Method for Twin Meadows Organic Cherry Pie

   1. Preheat the oven to 380 F & Pre heat a sheet pan.
   2. Stir cornstarch, sugar & salt together in a bowl. Stir in up to 7 fl. Oz’s of liquid reserved from the cherries. Add enough liquid to moisten the mixture well. Add the drained cherries & mix well to get everything comes together. Leave it aside.
   3. Take the pre lined homemade pie shell.
   4. Place the filling in the unbaked pie shell.
   5. Place the top crust over the filling.
   6. Cut several slits in the dough to allow steam to escape during baking. Brush the top crust with the egg whites & sprinkle the sugar.
   7. Place the pie on the preheated sheet pan & bake for about 50 to 60 minutes in the oven