LCBO Food & Drink Summer 2017

SEASONAL  PERFECT PAIRINGS

1 On a lightly floured surface, roll one disc of dough to a 12-inch (30-cm) circle and trans- fer to a 9-inch (23-cm) pie plate. Fold the overhang under itself so it is sitting on top of the rim of the plate, and crimp decoratively. Refrigerate for 1 hour. 2 Place the oven rack in the lowest positon and preheat the oven to 400°F (200°C). 3 Prick the bottom of the pie shell with a fork then line with foil, making sure to fold the foil completely over the top edge. Fill with pie weights (dried beans), building them up the sides. Bake for 20 to 25 minutes or until the sides are dry and set. Remove from oven and reduce temperature to 350°F (180°C). Remove the foil and weights and place the pie shell back in the oven. Bake until the crust is com- pletely dry and beginning to take on colour, about 15 to 20 minutes. Cool on a wire rack. 4 For the filling, dissolve the cornstarch in cold water and set aside. Combine the cher- ries and sugar in a large pot and place over medium heat. Cook, stirring occasionally, un- til the cherries release their juice. Increase the heat and bring the cherries to a simmer. Add the cornstarch mixture and mix with a wood- en spoon until the mixture boils and thickens, and the liquid becomes translucent. Remove from heat, add the vanilla bean paste if us- ing and transfer the cherry mixture to a bowl. Taste and add a little more sugar if desired. Cool completely.

5 Place the oven rack in the middle position and preheat the oven to 375°F (190°C). 6 On a lightly floured surface, roll the second disc of dough to a 12-inch (30-cm) circle. Cut out pieces of dough with a cookie cutter and brush each piece with egg wash. 7 Transfer the cooled cherry mixture to the pre-baked pie shell. Top with the pastry cut- outs and sprinkle with granulated sugar. Bake the pie until the filling is bubbling and the top is golden brown, about 1 hour. Cool on a wire rack and serve with Candied Almond Semifreddo TIP  Farmer’s markets in July are brimming with sour cherries, the only kind to use for this pie. Though pitting cherries takes time, it’s well worth the effort. Sour cherries are on the softer side so the pits can be removed with a slight squeeze. (Some Loblaws stores, and other grocers, now carry fresh pitted sour cherries, when in season—certainly a time saver.) (recipe p. 171). Serves 8 to 10

For this recipe, the crust gets pre-baked and the cherry filling precooked; both are extra steps taken to avoid soggy pastry. Sour cher- ries are meant to be on the tart side, but taste the filling after it’s cooked and add a little more sugar if you like. The accompanying Candied Almond Semifreddo will also add its own sweetness. 1 recipe All Butter Pie Pastry, divided and shaped into 2 discs (recipe page 171) SOUR CHERRY FILLING ¼ cup (60 mL) cornstarch dissolved in 3 tbsp (45 mL) cold water 6 cups (1.5 L) sour cherries, pitted (see TIP) 1 cup (250 mL) sugar

1 tsp (5 mL) vanilla bean paste (optional) 1 egg mixed with 1 tbsp (15 mL) water for egg wash Granulated sugar for sprinkling

WHAT TO SERVE Schloss Kirsch LCBO 43018, 375 mL, $22.20 Disaronno Originale Amaretto LCBO 2253, $30.10

Sour cherry pie with candied almond semifreddo

44  FOOD & DRI NK SUMMER 2017