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Cherry & Vanilla Pot Pie

By Ashley English, Small Measure

Cherries are one of summer’s finest rewards. In this sweet version of a potpie, I’ve partnered the crimson orbs with vanilla and added sliced almonds to the crust for a bit of crunch. Though you might be tempted to scoop yourself out a serving of this as soon as it’s out of the oven, hold out and give it plenty of time to cool. As it rests, the juices will gel, giving the pie substance and body. And, while I’m offering suggestions, I’d highly encourage the addition of a scoop of vanilla ice cream or whipped cream. They’ll provide the figurative “cherry on top” of your cherry-studded delicacy!
Makes:  One 8”x8” pie You can also make this in a 9” deep-dish pan.

You Will Need:
1/2 recipe Basic Pie Dough (recipe follows)

*Filling:
3 pounds sweet cherries, pitted
1 vanilla bean
3 Tbsp arrowroot or cornstarch
1/2 cup sugar
1/2 tsp salt

*You can also make a delicious potpie using Mrs. Wages Forest Berry Pie Filling. Simply follow the directions on the back of the packet, and then proceed with the baking directions in the recipe for crust assembly and baking.

Egg wash:
1 egg yolk
1 Tbsp cold water

Topping:
1/4 cup sliced almonds
1 Tbsp turbinado sugar (or other course sugar)

To Make:
Prepare the crust:

1. Preheat the oven to 375 degrees. Butter an 8"x8" baking dish.  Set aside.
2. Remove one disk of chilled pie dough from refrigerator.
3. Roll it out into a 12-inch circle on a lightly floured surface.
4. Transfer the rolled dough to a large baking pan.
5. Refrigerate the pan while preparing the cherry filling.

Prepare filling:

1. Slice the vanilla bean open. Using the tip of a paring knife, scrape out the seeds inside.
2. Place vanilla bean seeds, cherries, arrowroot or cornstarch, sugar and salt in a medium-sized mixing bowl.
3. Stir together with a spoon until well combined. Mash the cherries gently with the back of the spoon to release their juices.
4. Cover the bowl with a kitchen cloth and leave to sit for 15 minutes.

Assemble the pie:

1. Pour the cherry mixture into the prepared pan.
2. Cover with the chilled pie dough, pinching the edges in. Sprinkle the sliced almonds on top of the crush.
3. Beat the egg and water together to create an egg wash. Using a pastry brush, brush the top of the crust with the egg wash.
4. Cut four to six 2-inch slits across the top of the dough, creating steam vents.
5. Sprinkle the turbinado sugar across the surface of the pie.
6. Bake at 375 for 40 minutes, until the crust is golden brown.
7. Cool at least 1 hour before serving.

Basic Pie Dough

Makes: Crust for one double-crust pie.

You Will Need:
2 1/2 cups all-purpose flour
1 1/4 tsp salt
1 cup butter (2 sticks), chilled and cubed
3/4 cup ice water

To Make:

1. Mix the flour and salt together in a medium-large mixing bowl.
2. Using a pastry cutter or two forks, incorporate the butter and shortening until the mixture resembles a coarse meal (you should still have rather large bits of butter and shortening when you're done).
3. Slowly drizzle in the ice water. Stir with a mixing spoon until the dough starts to clump.
4. Transfer the dough onto a floured work surface, and fold it together into itself using your hands. The dough should come together easily but should not feel overly sticky.
5. Cut the dough in half and shape into two balls. Wrap each dough ball in cellophane and refrigerate for at least an hour.
6. Proceed according to the pie recipe instructions above.

(Printed with permission from A Year of Pies: A Seasonal Tour of Home Baked Pies, Ashley English, Lark Crafts 2012).