Torta ta cirasa (cherry pie)
King Arthur classic one pie skin formula; doubled, and fortified with 60 grams of recently fed sourdough culture.
Notes
I could not find pastry flour. I use a 50/50 mix of AP and cake flour.
The cherry filling, I ran out of corn starch, ugg. I used AP flour.
Vegetable shorting, butter, and just a little sourdough culture. Flakey, and fork tender.
My wife and I are fond of putting some almond extract in the cherry filling. It seems to amplify the cherries' flavor.
Paul
I agree. I have used almond
Just getting back into making pie
I have not lost a step. I'm fact this was a stellar crust!
Looks good - like that pastry Will - nice and flakey.
Lance
I used KA baking Co. Formula for one pie crust, doubled. This was my best crust ever. I attribute it to the grating of the butter, and freezing it. Then incorporateing the shorting and frozen butter with my fingers.My previous crusts were nice and tender but rarely flakey.