Starry Cherry Pie

I first made this Cherry pie from JoyofBaking.com last year and enjoyed it so much I’ve made my own improvements based on availability of ingredients here in Australia.

Last year’s pie:

I made it again last weekend and was very happy with the result!

Last weekend’s pie:

For clarity, I’ve put the pastry recipe into its own separate post.

Starry Cherry Pie

Ingredients

• 650 g chilled Pâte Brisée Pie Crust (or shortcrust pastry)

Cherry Filling:

• 4 cups (about 600 g) pitted, sweet or tart fresh cherries or 4 cups (about 600 g)  sweet or tart canned or bottled cherries, drained with 80 ml cherry juice reserved)
• ¾ cup (150 g) white sugar, or as needed
• 4 Tbs (about 50 g) tapioca flour
• ⅛ tsp salt
• 1 Tbs (20 ml) fresh lemon juice
• ½ tsp pure vanilla extract
• 1/2 tsp Kirsch or 1/4 tsp pure almond extract (optional)
• 2 Tbs (25 g) unsalted butter, cut in small pieces

Egg wash:

• 1 egg
• 2 Tbs (40 ml) water

Glaze:

• 2 Tbs (40 ml) cream
• caster sugar

Garnish:

• Softly whipped cream or vanilla ice cream

Equipment required:

• large bowl
• fridge
• baking paper
• plastic wrap
• rolling pin
• wooden spoon or spatula
• 23 cm (9″) pie pan or dish
• 6 cm (2½”) star-shaped cookie cutter
• oven
• aluminium foil
• wire cooling rack

Yield: One 23 cm (9″) pie.

Method

Preparing the pastry: Divide the pastry into 2 equal portions and flatten into disc shapes.

Place one portion of the dough between two sheets of baking paper and roll into a 30 cm (12″) circle.
To ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll it and roll from the centre of the pastry outwards.

Fold the dough in half and gently transfer to a 23 cm (9″) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired.
Cover with plastic wrap and refrigerate while you roll out the remaining pastry and make the cherry filling.

Roll the second portion of the dough between two sheets of baking paper and roll into another 30 cm (12″) circle as above.
Using a 6 cm (2½”) star cookie cutter, cut out about 20 stars. Place the stars on a baking sheet lined with baking paper, cover with plastic wrap and place in the refrigerator.

Preheat the oven to 205º C (425º F) and place the oven rack in the lower third of the oven.

Make the Cherry Filling: Place the cherries in a large bowl.
Add the sugar, tapioca, salt, lemon juice, vanilla extract, and Kirsch or almond extract (if using) and gently toss to combine. (If using canned cherries, add the reserved cherry juice.)
Leave to rest for about 10-15 minutes, then pour the mixture into the prepared pie shell and dot with the pieces of butter.

Lightly brush the rim of the pastry shell with the egg wash.
Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the cherries, making sure the tips of the stars are touching.

Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the cream. Sprinkle with a little caster sugar.

Baking: Place the pie on a larger baking pan lined with baking paper to catch any spills.

Bake the pie for about 15 minutes, then reduce the oven temperature to 175º C (350º F). Continue to bake the pie for about 25 – 35 minutes or until the crust is a deep golden brown colour and the cherry juices are starting to bubble. If the edges of the pie are browning too much during baking, cover with a foil ring.

Place the baked pie on a wire rack to cool for several hours.

Serve at room temperature with softly whipped cream or vanilla ice cream.
Store any leftovers for 2 – 3 days at room temperature.