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+ servings

Get the Recipe: Cherry Lambic Spoke Pie

(5 stars) 1 review

Ingredients

For the Pie Dough

  • 6 tablespoons (3 ounces) very cold water
  • 2 teaspoons apple cider vinegar
  • 1/2 cup ice
  • 1 cup (8 ounces) very cold unsalted butter
  • 2 1/2 cups (11.25 ounces) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt

For the Cherry Lambic Pie Filling

  • 1 cup (8 ounces) cherry lambic beer (I used Lindeman's Kriek)
  • 3 1/2 cups 2 pounds cherries, de-stemmed and pitted
  • 1/4 cup tightly packed (1.85 ounces) dark brown sugar
  • 1/2 cup (3.5 ounces) granulated sugar
  • 1/4 cup (1 ounce) cornstarch

Assembly

  • 1 large egg white
  • 1 teaspoon water

Equipment

  • Special Equipment: a food processor

Instructions
 

For the Pie Dough

  • In a liquid measuring cup, combine 6 tablespoons water, 2 teaspoons apple cider vinegar, and 1/2 cup ice. Whisk to combine and transfer to the refrigerator to chill as you prep the other ingredients.
  • Use a sharp knife to slice 1 cup unsalted butter into 1-inch cubes and transfer to the freezer to chill as you prep the other ingredients.
  • Combine 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt in the bowl of a food processor. Pulse for 5 seconds to combine the ingredients. Remove the butter from the freezer and add to the dry mixture; pulse until the mixture resembles coarse cornmeal, with no pieces larger than your thumbnail, around 20 to 30 seconds. Remove the water and vinegar from the fridge, and, with the food processor running on low, add 6 tablespoons of water in quick succession through the feed tube and pulse just enough to moisten the dry ingredients — it will look like the ingredients aren't coming together into a dough, but use your hands to pick up a tablespoon's worth. Squeeze it together; if the dough holds, then you're good to go! If it still feels dry and crumbly in your hands, you'll need to add another tablespoon of water and pulse the ingredients once more.
  • Use a rubber spatula to scrape the mixture out into a large bowl. Use your hands to quickly knead the mixture together to form a dough mound. Turn the mound out onto a surface and use a bench scraper to divide into two even halves. Form each half into a small ball and punch both down into a small disk. Wrap in plastic wrap and let rest in the refrigerator for at least one hour before rolling out.

For the Cherry Lambic Pie Filling

  • Transfer 1 cup cherry lambic beer to a large, heavy-bottomed sauce pot. Cook over medium heat and reduce until the beer to 1/2 cup. Add half the cherries and 1/4 cup brown sugar and continue cooking, stirring frequently, for another 15 minutes, or until the cherries have released their juices and darkened in color.
  • In a large bowl, toss the remaining cherries, 1/2 cup granulated sugar, and 1/4 cup cornstarch until the cherries are completely coated. Add the cooked cherries and mix until well combined. Let cool to room temperature before filling the pie.

Assembly and Baking

  • After you've assembled and frozen the pie overnight (see baker's notes), make egg wash by whisking together 1 large egg white and 1 teaspoon water in a small bowl. Position a rack on the lowest position possible in the oven and preheat to 375 (F). Line a large sheet pan with parchment paper and set aside.
  • Remove the pie from the freezer and place in the center of the prepared sheet pan. Use a pastry brush to brush the crust and lattice with the egg wash. Transfer the sheet pan containing the pie to the lowest rack of the preheated oven and bake for 60 minutes, or until the crust is golden and the fruit juices are bubbling. Transfer to a wire rack to cool completely before slicing and serving.
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