Ginger Cherry Pie
Prep Time: 2 Hours
Total Time: 3 hr 10 min
Servings: 8
Ingredients:
Pie Crust
2 1/2 cups all-purpose flour
1/2 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2" cubes
1/2 cup ice water, plus more as needed
Gingerbread Pie Crust
11/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/3 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into ½-inch cubes
1/4 cup ice water, plus more as needed
Cherry Filling
1 3/4 pounds sour cherries, pitted, thawed if frozen
1/4 cup Coco nut sugar
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons ground ginger
1/2 teaspoon fine sea salt
One 1" piece fresh ginger, peeled and minced
2 teaspoons vanilla
!/2 cup minced crystallized ginger
Egg wash, as needed for finishing
Coco nut sugar, as needed for finishing
Pie Crust
2 1/2 cups all-purpose flour
1/2 teaspoon fine sea salt
1 cup cold unsalted butter, cut into 1/2" cubes
1/2 cup ice water, plus more as needed
Gingerbread Pie Crust
11/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/3 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into ½-inch cubes
1/4 cup ice water, plus more as needed
Cherry Filling
1 3/4 pounds sour cherries, pitted, thawed if frozen
1/4 cup Coco nut sugar
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons ground ginger
1/2 teaspoon fine sea salt
One 1" piece fresh ginger, peeled and minced
2 teaspoons vanilla
!/2 cup minced crystallized ginger
Egg wash, as needed for finishing
Coco nut sugar, as needed for finishing
Directions:
For the pie crust dough
1. Whisk together flour and salt in a bowl, then add butter cubes and toss in the flour until well coated. Cut butter into the flour by pressing between your fingers and thumbs, flattening the cubes into big shapes.
2. Continue to toss the butter with the flour as you work, re-coating the shingled pieces. Mix until the butter is about the size of walnut halves.
3. Make a well in the center of the bowl and add water. (Have more water ready to add later) Toss the mixture gently to help uniformly moisten it; doing this helps incorporate the water without overworking the flour. Add more water, 1 to 2 tablespoons at a time, until the dough comes together. When it starts to come together, you can mix thoroughly by gently kneading or folding the dough. The dough shouldn’t be wet or sticky or dry and crumbly. It should hold together without feeling wet to the touch.
4. Shape dough into two disks and wrap each one in plastic wrap. Refrigerate for at least 30 minutes or two days before using.
5. For the gingerbread pie crust dough
Whisk together the flour, cinnamon, ginger, allspice, cloves and salt in a medium bowl. Add the butter and proceed with the remaining steps in the Pie Crust (recipe above), form the dough into one disk for chilling.
6. For the cherry filling
In a medium pot, mix together the cherries and brown sugar. Set over medium heat, stirring occasionally until cherries soften and release their liquid, 6 to 7 minutes.
7. In a bowl, whisk together sugar, cornstarch, ground ginger and salt, then stir into the pot of cherries, followed by fresh ginger. Continue cooking, stirring occasionally, until cherries are soft and liquid has thickened, 7 to 8 minutes more. Remove from heat and stir in vanilla and crystallized ginger, then Cool completely.
8. On a floured surface, roll out one disk of the Pie Crust and mold into a buttered 9" pie pan, leaving an inch of excess dough around the rim. Fill with cherry filling and spread into an even layer. Chill while you prepare the top crust.
9. On a floured surface, roll out remaining Pie Crust to 1/4" thick. Trim edge to create a clean line and then cut 10 strips 1/2" wide. Put on a parchment lined baking sheet and chill until ready to use.
10. On a floured surface, roll out Gingerbread Pie Crust to 1/4 inch thick. Trim the edge to create a clean line and then cut 20 strips 1/2" wide.
11. To form the top crust, line up two strips of gingerbread dough with one strip of plain dough in between. Pinch the top and bottom of the strands together to adhere, creating a 1 1/2" wide strip of dough. Repeat this pattern to create another set of strips.
12. Braid the two sets of strands together by laying one set over the other, keeping all the strands flat while you work. If the dough becomes warm or hard to work with at any point, put it into the refrigerator for 10 to 15 minutes before resuming. Gently transfer twist to the top of the chilled pie. Repeat this process until you have five wide twists covering the pie.
13. Firmly press twisted dough against the excess dough on the edge of the pie pan. Fold excess dough up over the twists and press to seal the edges. If the dough isn’t sticking easily, dip your finger into water and use it to wet and smooth the dough. Crimp the edges as desired. Refrigerate 30 minutes.
14. Preheat oven to 425. Line a baking sheet with parchment paper. Place the pie on baking sheet. Brush the pie evenly with egg wash and sprinkle generously with coco nut sugar.
15. Bake until crust is golden brown and filling is bubbling up between the twists slightly, 45 to 55 minutes. Cool 45 minutes before slicing and serving.
For the pie crust dough
1. Whisk together flour and salt in a bowl, then add butter cubes and toss in the flour until well coated. Cut butter into the flour by pressing between your fingers and thumbs, flattening the cubes into big shapes.
2. Continue to toss the butter with the flour as you work, re-coating the shingled pieces. Mix until the butter is about the size of walnut halves.
3. Make a well in the center of the bowl and add water. (Have more water ready to add later) Toss the mixture gently to help uniformly moisten it; doing this helps incorporate the water without overworking the flour. Add more water, 1 to 2 tablespoons at a time, until the dough comes together. When it starts to come together, you can mix thoroughly by gently kneading or folding the dough. The dough shouldn’t be wet or sticky or dry and crumbly. It should hold together without feeling wet to the touch.
4. Shape dough into two disks and wrap each one in plastic wrap. Refrigerate for at least 30 minutes or two days before using.
5. For the gingerbread pie crust dough
Whisk together the flour, cinnamon, ginger, allspice, cloves and salt in a medium bowl. Add the butter and proceed with the remaining steps in the Pie Crust (recipe above), form the dough into one disk for chilling.
6. For the cherry filling
In a medium pot, mix together the cherries and brown sugar. Set over medium heat, stirring occasionally until cherries soften and release their liquid, 6 to 7 minutes.
7. In a bowl, whisk together sugar, cornstarch, ground ginger and salt, then stir into the pot of cherries, followed by fresh ginger. Continue cooking, stirring occasionally, until cherries are soft and liquid has thickened, 7 to 8 minutes more. Remove from heat and stir in vanilla and crystallized ginger, then Cool completely.
8. On a floured surface, roll out one disk of the Pie Crust and mold into a buttered 9" pie pan, leaving an inch of excess dough around the rim. Fill with cherry filling and spread into an even layer. Chill while you prepare the top crust.
9. On a floured surface, roll out remaining Pie Crust to 1/4" thick. Trim edge to create a clean line and then cut 10 strips 1/2" wide. Put on a parchment lined baking sheet and chill until ready to use.
10. On a floured surface, roll out Gingerbread Pie Crust to 1/4 inch thick. Trim the edge to create a clean line and then cut 20 strips 1/2" wide.
11. To form the top crust, line up two strips of gingerbread dough with one strip of plain dough in between. Pinch the top and bottom of the strands together to adhere, creating a 1 1/2" wide strip of dough. Repeat this pattern to create another set of strips.
12. Braid the two sets of strands together by laying one set over the other, keeping all the strands flat while you work. If the dough becomes warm or hard to work with at any point, put it into the refrigerator for 10 to 15 minutes before resuming. Gently transfer twist to the top of the chilled pie. Repeat this process until you have five wide twists covering the pie.
13. Firmly press twisted dough against the excess dough on the edge of the pie pan. Fold excess dough up over the twists and press to seal the edges. If the dough isn’t sticking easily, dip your finger into water and use it to wet and smooth the dough. Crimp the edges as desired. Refrigerate 30 minutes.
14. Preheat oven to 425. Line a baking sheet with parchment paper. Place the pie on baking sheet. Brush the pie evenly with egg wash and sprinkle generously with coco nut sugar.
15. Bake until crust is golden brown and filling is bubbling up between the twists slightly, 45 to 55 minutes. Cool 45 minutes before slicing and serving.
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