Adjust the amount of granulated sugar you use in the filling according to how sweet you want the cobbler to be. If you cannot find fresh sour cherries, substitute 2 1/4 pounds pitted frozen sour cherries; thaw and drain before using. We baked ours in a fluted eighteen-by-twelve-inch dish, but any 1 1/2-quart baking dish will do—just adjust the length of the lattice strips to fit the dish.

　　

Ingredients

serves 6 to 8

　　3 1/4 pounds fresh sour cherries, stemmed and pitted

　　1 to 1 1/4 cups granulated sugar

　　2 1/2 tablespoons cornstarch

　　1 1/2 tablespoons balsamic vinegar

　　Pinch of salt

　　All-purpose flour, for dusting

　　Pâte Brisée (page 224; leave dough in one piece)

　　1 large egg yolk

　　1 tablespoon heavy cream

　　Sanding sugar (or granulated sugar), for sprinkling

　　Vanilla ice cream or whipped cream, for serving (optional)

　　

Step 1

Line a baking sheet with parchment; set aside. In a bowl, combine cherries, granulated sugar, cornstarch, vinegar, and salt. Pour into a 1 1/2-quart baking dish; set aside.

　　

Step 2

On a lightly floured work surface, roll out the dough to an 18-by-13-inch rectangle at least 1/8 inch thick. Trim to 17 by 12 inches. Cut lengthwise into 3/4-inch-wide strips. Trim five strips to 13 inches in length. Cut the remaining strips in half crosswise to form 8 1/2-inch strips. Lay the five long strips lengthwise over tops of cherries. Use the 8 1/2-inch strips to weave a lattice. (Alternatively, weave the lattice on the back of a baking sheet, transfer to freezer for 5 minutes, then slide off the baking sheet over the fruit.) Press ends of dough strips into the filling. Freeze until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F, with the rack in the center.

　　

Step 3

Remove cobbler from freezer and transfer baking dish to the prepared baking sheet. In a small bowl, whisk together egg yolk and cream; brush lattice with egg wash, and sprinkle with sanding sugar. Bake until crust is golden brown and the juices are bubbling, 50 minutes to 1 hour. Cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream or whipped cream, if using.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter