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In the Midwest, baking for community get-togethers is commonplace. Today on Martha Bakes, four regional classics meant for sharing: Martha’s polka dotted double-crusted sour cherry pie, classic St. Louis gooey butter cake, and kransekake, a Norwegian celebratory cake. Plus, a simple yet delightful sweet custard pie made with navy beans. Homemade treats fit for any gathering!
This Week’s Recipe
Sour Cherry Pie
- For the Pate Brisee:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
- For the Filling:
- 2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- For the Crust:
- All-purpose flour, for surface
- 1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash
- For the Pate Brisee: Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Evenly drizzle 1/4 cup ice water over mixture. Pulse until dough is crumbly but holds together when squeezed. If dough is too dry, add up to 1/4 cup more ice water, 1 tablespoon at a time, and pulse to combine.
- Turn out dough onto a floured surface and divide dough in half, then shape each half into a disk. Wrap each half in plastic and refrigerate until firm, about 1 hour or up to 1 day. (Dough can be frozen up to 1 month; thaw overnight in refrigerator before using.)
- Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
- Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.
Yield: one 9-inch pie
Additional recipes and video clips from the episode are available on MarthaStewart.com: