Cherry Snowflake PieRecipe By: Kristen Eppich
Intimidated by all the gorgeous pies you see on Instagram? Here’s a little secret: they aren’t hard to master. All you need is a fantastic, fruit-packed recipe (like this one), some cookie cutters and, before you know it, this dessert will be Insta-worthy, too.
The secret to this pastry dough is the egg yolk. It gives the dough more structure, which makes it easy to work with while still being flaky. For this dessert, you’ll need an 11 inch tart pan with a removable bottom and snowflake-shaped cookie cutters.
- 3 cups cake and pastry flour
- 1 tsp salt
- 3⁄4 cup cold unsalted butter, cubed
- 1⁄2 cup cold vegetable shortening, cubed
- 1 egg yolk
- 1⁄3 cup ice water
- 2 lbs. frozen sweet cherries
- 1⁄3 cup sugar
- 2 tbsp tapioca flour
- 3 tbsp shelled toasted pistachios
- 1 tbsp lime juice
- 1 tsp vanilla extract
- 1 egg yolk
- 1 tbsp cream
- 1 tbsp decorative crystallized sugar
Make Pastry Dough
- To bowl of food processor add flour, salt, butter and shortening. Pulse until fat is the size of peas.
- In separate bowl, whisk egg yolk into ice water. Drizzle in liquid, then continue pulsing until water is absorbed and dough begins to stick together.
- Turn out onto lightly floured surface and gather into ball.
- Divide dough in half and flatten each portion into disc. Wrap with plastic wrap and refrigerate for 1 hour, or until firm.
- Stir together frozen cherries, sugar, tapioca flour, pistachios, lime juice and vanilla extract. Set aside for 20 to 30 minutes, or until cherries are semi-thawed and begin to release juices.
Roll Out Dough
- On lightly floured surface, roll out first portion of pastry dough into 13 inch circle.
- Roll up dough over rolling pin and unfold into tart pan (don’t worry if pastry cracks or breaks). Press into bottom and sides of pan and trim excess. Use scraps to repair rips or holes.
- Refrigerate dough in tart pan for 30 minutes, or until firm. Reserve scraps, wrapping in plastic wrap and refrigerating.
- On lightly floured surface, roll out second portion of pastry into 13 inch circle.
- With cookie cutters, cut out snowflake shapes, making as many as dough will allow and using up any leftover scraps.
- Arrange rack in lower third of oven and preheat to 400°F.
- Pour cherry filling into tart pan, including juices. Lay pastry snowflakes on top, leaving gaps to allow steam to escape when baking.
- In small bowl, mix egg yolk with cream to make egg wash.
- Brush tops of snowflakes with egg wash and sprinkle with decorative crystallized sugar.
- Place pie on parchment-lined baking sheet and bake for 15 minutes.
- Reduce heat to 350°F and bake 35 to 40 more minutes, or until
pastry is golden brown and juices are bubbling in center. Remove from oven and cool completely.