Old Glory Cherry Pie

By Christy Rost

Pastry:

2 ½		cups flour
¼		cup sugar
1		teaspoon salt
1 ¼		cups cold unsalted butter
2		eggs
2		egg yolks
1		tablespoon ice water
1		egg
1		tablespoon water
		red and blue food coloring for garnish
2		teaspoons granulated or sparkling sugar

Place flour, sugar and salt in the bowl of a food processor; pulse several times to mix. Slice butter into tablespoon-size pieces, add to processor and pulse until butter is pea-size. Add eggs, yolks and ice water; pulse until pastry comes together into a ball. Remove from processor, divide in half, and wrap both halves in plastic wrap. Chill at least 30 minutes.

Roll one chilled pastry out on a floured pastry cloth or counter. Place in a 10-inch pie plate. Spoon cherry pie filling (recipe below) into pastry, dot with butter, and top with remianing pastry. Save scraps, reroll, and cut out with a sharp knife to resemble a flag. Lightly score flag with knife to create stars and stripes.

In a small bowl, whisk together remaining egg and water to form an egg wash. Brush entire surface of crust with egg wash. Spoon 2 tablespoons egg wash into 2 small cups; stir red food coloring into one cup and blue into other cup. Using a small paint brush, paint red stripes and blue background for stars onto flag. Sprinkle top of pastry with sugar or sparkling sugar.

Bake pie at 375 degrees 30-35 minutes until pastry is golden brown and filling is bubbly. Remove from oven and cool on a wire rack. Serve pie warm or chill in refrigerator.

Filling:

5		cups fresh cherries, pitted (about 2 pounds)
1		cup sugar
3		tablespoons flour
1 ½		tablespoons fresh lemon juice
1		tablespoon butter

Use a cherry pitter to remove pits. Place cherries in a large mixing bowl.

In a medium bowl, stir together sugar and flour until well mixed. Pour over cherries and toss gently until thoroughly mixed. Sprinkle lemon juice over cherries; stir.

Pour cherry filling into prepared pie shell and dot with butter. Cover with remaining pastry, as described above.