Cherry Pie

Source: Spiced Cherry Pie Video
Alton's Apple Pie

Dough
250 g | 2 1/4 cup plain all purpose flour
225 g | 8oz cold SALTED butter
60 ml | 1/4 cup cold water

1. Measure the flour out and dump it onto the countertop or surface you're working on
2. Cut the butter into thin slices and dump into the flour, coating the slices with flour
3. Cut the butter into the flour (Video).  I used 2 butter knives and at the end "squashed" the chunks into flakes
4. Form a well in the center of the flour and fill with 1/4 cup of cold water
5. Working quickly, blend the water into the dough and form a disc
6. Wrap in plastic wrap and refrigerate for 30 minutes.
7. Pit the cherries.
8. Flour your surface and rolling pin
9. Take out of the fridge and roll into a long rectangle
10. Fold into thirds then turn the dough 90 degrees so the seams are now on the sides and roll out again, similar to making puff pastry.
11. Do this 3 times, flouring when necessary.
12. Roll into a small rectangle and divide into halves.  Squish into small disc shapes.
13. Wrap in plastic and refridgerate for 30 minutes.
14. Preheat your oven to 400 degrees and place a rack on the lowest setting
15. Now, prep the filling

Filling
2 lbs | just under 1 kg sweet cherries (Bing or similar varieties)
1 cup | 200 g granulated sugar
3/4 tsp ground cinnamon
1/2 tsp ginger powder
1/4 tsp ground nutmeg
1 tsp ground cloves
3 tbsp cornstarch
juice from 1 large or 2 small lemons
1 beaten egg blended with a bit of water to make an eggwash
demerara sugar (or other large-grain sugar) to sprinkle on top

1. Mix the 1 cup of sugar,  3/4 tsp cinnamon, 1/2 tsp ginger powder, 1/4 tsp nutmeg, 1 tsp ground cloves, 3tbsp cornstarch in a bowl.
2. Pour dry mixture over the cherries.
3. Juice the lemon in a separate container, remove the seeds and pour over the cherries.  Toss to coat.

Finish The Pie

1.  Spread wax paper out and flour it.
2. Take one of the doughs out of the fridge and roll out into a circle large enough for the pie pan.  Place the pie pan upside down over the dough and flip the dough into the pan.  Refrigerate.
3. Spread wax paper out and flour it
4. Roll out the second dough, this time about 1/4" larger (for the top)
5. Take the pie pan out of the fridge and fill with the cherries.
6. Place the remaining piece of dough over the pie and crimp the edges (Video)
7. Slice a star shaped pattern in the top dough to vent steam
8. Sprinkle with sugar on top (I didn't have any)
9. Bake for 45 minutes to 1 hour on the lowest rack, until the crust is golden brown on top.
10. Wait 3-4 hours for the pie to cool.  This allows the filling to set!

Notes
Waiting for it to cool.  I didn't read the directions correctly and only folded the dough in one direction.  Using a paperclip to de-pit the cherries was pretty, but difficult so I just cut them in half by slicing into the cherry and rolling the knife across.  That was actually the most time consuming part of this recipe. Otherwise, it was pretty easy!

When we cut into the pie, we found out that it was filled with liquid!  For Alton's apple pie, he lets the sugar draw out the apple's juice, strains, and reduces it.  I probably should have done the same because this pie was sooo liquidy.  After I drained the liquid out, it was much better.  Taste-wise, it was good, but not amazing. This may be because I don't really care for sweets :x  The crust was very flaky though, I'd consider using the crust for any future pies I make.