This Saturday, March 14 is Pi Day. In honor of that, Cherry, the signature open fire kitchen at the W Washington D.C. hotel, shares its recipe for its signature Cherry Pie. Baked to order, the pie is served in an individual cast iron skillet with tart cherry filling and a buttery lattice pastry crust.
Cherry's Cherry Pie
Yield: 3 individual pies
To make the dough:
Yield: 1 full sheet pan
- In a mixer with the paddle attachment, cream six pounds of softened butter and three pounds of sugar until light and fluffy, about 5-10 minutes, making sure you scrape down the bowl.
- Add six whole eggs and six additional egg yolks, 2-3 at a time, making sure you scrape down the bowl between each addition. Add a splash of vanilla extract.
- Once eggs are incorporated, add nine pounds of flour and one ounce of salt and mix until just combined.
- Store in thinly wrapped packages until needed.
To make the filling:
Yield: 1 quart
- Place about five pounds of fresh cherries in a medium pot. Set aside.
- Combine one pound of sugar and two ounces of cornstarch in a small bowl making sure there are no lumps in the mixture.
- Add sugar/cornstarch mixture to the cherries and whisk to combine. Place the pot on the stove over medium heat and allow the mixture to cook until cherry mixture thickens. This will take 10-15 minutes. If mixture is not thick after 10-15 minutes, it may take more time (check every 5 minutes until mixture has thickened).
- Add 1.5 ounces of butter and one teaspoon of almond extract to the cherry mixture and combine.
- Allow to cool until use.
To assemble:
Grab three individual cast iron pans and fill each with cherry filling. Set aside. Roll out the dough and cut into 1⁄2” strips. Brush with egg wash and make a lattice top over the cherry filling, and add a border around the outside edge. Bake at 350 degrees for 10-15 minutes until the crust is golden brown.
Formulation courtesy of Cherry
