closing cherry season

Cherry season is just about over, so we picked up two more pounds of plump red beauties at Whole Foods this weekend. I made a pie with them today. I like Martha’s recipe that appeared in Everyday Food a few years ago, but which is not in her pie book.

I used the “dough” button on the Cuisinart with the blade attachment, and it worked like a charm. B read up on it a little bit, and indeed, the latest machines keep dough from over-processing with the click of a button.

It’s really simple. Add your flour, sugar and salt. Press the “dough” button down, and use the “pulse” button to combine the ingredients. Add the butter, and pulse until you see small pieces of butter in the flour. Finally add ice cold water, a tablespoon at a time, until the dough comes together. During the entire process, the “dough” button should be engaged (the light will be on).

I’ll let you know if it tastes as good as it looks. It rolled out like a charm. No cracks. And I was able to make nice fluted edges.

ETA: Wow! That is an amazing pie! Best crust ever.

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