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Martha Bakes: Midwest Episode

Martha Bakes Midwest Episode

Martha Bakes More Episodes

With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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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

Sour Cherry Pie Recipe

Martha Bakes.

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Ingredients

  • 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

Directions

  1. 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.
  2. 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.)
  3. Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Additional recipes and video clips from the episode are available on MarthaStewart.com:

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