We all know good old George Washington couldn’t cut down a cherry tree and lie about it. Well, so the story goes. Celebrate his birthday and the legacy of succeeding presidents with a tasty, homemade cherry pie.
Mastro’s Steakhouse Cherry Crisp
For 2 Servings
1.5 lb. fresh cherries
8.5 oz. granulated sugar
Pinch of salt
1.25 oz. cornstarch
.1 oz. almond extract
9 oz. four, sifted
8 oz. butter, salted
6 oz. brown sugar
6 oz. granulated sugar
1 cup pecans, rough chopped
- Combine all filling dry ingredients in a mixing bowl, then toss with cherries and add almond extract
- Place cherry mixture in a heavy pot and heat to a boil, stirring occasionally
- For the topping, mix all dry ingredients in a food processor. In small batches, add butter, pulsing until crumbly with no large pieces of butter remaining, but not pulverized. You can freeze any extra topping.
- Fill individual baking dishes (Mastro’s uses oval soufflé dishes) with 12 oz. of cherry filling, then place in refrigerator to cool and settle. This prevents the crisp from boiling over when baked.
- Once cool, spread topping evenly across the top of the filling
- Place filled dishes in a 2” shallow pan, and fill the pan with water so that the dishes are halfway submerged
- Bake for 10 minutes at 350 degrees F
- Rotate, and bake for an additional 8 minutes or until topping is golden brown
- Serve with a scoop of vanilla bean ice cream on top, garnish with mint sprig if desired.
Thiago SIlva’s Cherry Pie, pastry chef at CATCH and Lexington Brass
Cherry Pie Filling:
1 pie crust (homemade or store bought)
2 pounds sweet cherries, pitted
1-2 tablespoons granulated sugar
1/4 cup almond meal
1 large egg
1 tablespoon milk
Turbinado sugar, for sprinkling
- Line a baking sheet with parchment paper.
- Turn the pie dough out onto a lightly floured work surface and divide the dough into 8 equal pieces. Roll each piece into a rough circle, about 1/8 to 1/4 inch thick–don’t worry about making perfect circles or smooth edges.
- Toss the cherries in a large bowl with the sugar 2 tablespoons of almond meal. Beat together the egg and milk in a small bowl.
- Assemble the crostadas one at a time by placing the dough circles on the baking sheet, brushing each lightly all over with the egg wash and sprinkling each evenly with the remaining almond meal. Divide the cherries equally among the dough circles, leaving a full 1-inch edge all around. Fold the pastry edges up and over the filling (leaving the filling uncovered in the center), pleating as you go to make the dough fit tight against the fruit. Place the baking sheet with the assembled crostadas in the freezer for 15 minutes or in the fridge for an hour.
- When you’re ready to bake, position a rack to the center of the oven and preheat it to 400 degrees.
- Brush the edges of the crostadas lightly with the remaining egg wash and sprinkle all over (pastry and filling) with turbinado sugar. Bake for 25-30 minutes until the pastry is crisp and golden and the cherries are soft and bubbling. Cool on a wire rack before serving with vanilla ice cream or whipped cream.