| Prep Time | 1 hour |
| Cook Time | 80 minutes |
| Passive Time | 2 hours |
| Servings |
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Ingredients
Crust
- 365 g all-purpose flour
- 35 g sugar
- 12 tbsp butter 1/4-inch cubes
- 1/4 c vegetable shortening
- pinch salt
- 10-12 tbsp ice water
Filling
- 40 oz cherries fresh or frozen, pitted
- 1/2 c sugar more or less to taste
- 1 tsp ground ginger
- 1 inch piece fresh ginger
- 1 lemon very large, or 2 medium
- all-purpose flour as needed for thickening
Ingredients
Crust
Filling
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Instructions
Make the dough
- Cut the butter into 1/4-inch cubes and place in a bowl. Place the bowl in the freezer and chill for about 20 minutes.
- Pour the flour, sugar, salt, and shortening into the bowl of a food processor and pulse a few times (if not using a food processor, mix the dough a few times with a pastry cutter). Add butter and pulse until the dough starts coming together and forms pea-sized clumps.
- Add 6 tbsp of the icewater and pulse a few more times. Pour the dough out onto a floured surface and, adding a bit of water at a time, work the dough until it comes together in a ball. This may take 4-5 minutes.
- Split the dough into two equal pieces, shape into discs, and wrap in plastic. Place in the fridge for 2 hours.
Cook the filling
- If using frozen cherries, place in a colander and let defrost.
- Place the cherries in a large saucepot and add sugar, salt, and ground ginger. Grate the fresh ginger and zest the lemon over the top of the cherries. After the lemon is zested, juice it into the cherry mixture.
- Cook on medium-high heat until the mixture boils, then reduce to a simmer and let cook for 20 minutes, stirring occasionally. If the mixture is too thin, add flour 1 tbsp at a time and incorporate it thoroughly. Remove from heat and let chill.
Assemble the pie
- Remove one of the dough discs from the fridge and place onto a floured surface. Using a rolling pin, roll the dough out until it's about 1/8 inch thick (this should be about 2 inches wider than the pie pan).
- Lightly oil or butter the pie pan, then place the bottom crust in. Lightly press the edges into the corners of the pan until every piece is pressed against the pan.
- Pour the cooled filling into the bottom crust, using a slotted spoon and discarding any excess liquid.
- Roll out the second crust and place on top. If not using a lattice or other decoration, make sure to cut slits in the top crust to let steam escape.
- Cook in an oven heated to 375 degrees for 50-60 minutes or until the crust is golden brown. Let cool completely before serving.
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