Dilkush Sweet Recipe

• Preheat the oven to 400F.

For The Stuffing

• Mix all the ingredients listed under the stuffing section and set them aside.

For The Crust

• Cut the cold butter into 1/2-inch cubes and place on a baking sheet. Combine flour, salt and sugar in a bowl. Mix well. Slowly add the cold yet soft butter. Break them into small lumps and mix well with hand pressing it against the bowl.  Add water, 1 tablespoon at a time, until dough sticks to itself when pinched.
• Remove flour mixture and place onto a clean, dry, flat surface. Gently shape into 2 disks. If the dough is too crumbly and doesn’t shape to a single ball, add more water, tablespoon by tablespoon, as needed.  The key is to use as little water as possible to make it stay together. Little specs of butter will occur like streaks in the dough. These bits of butter will melt in the oven and that will make the crust flaky.Wrap them into a large ball in plastic wrap. Place in fridge for at least 20 minutes, preferably 1 hour.

To Assemble

•  Remove one half of the dough from the refrigerator and let sit at room temperature for about 5 minutes to make it easier to roll out. Using a well-floured rolling pin on a lightly-floured surface, roll out dough to form a circle a bit larger than the pie plate.  Be sure to continue to flip the dough over and lightly flour each side so as not to have the rolled-out dough stick to the surface. I rolled them out with a rolling pin, just like the way I would make chapatti or roti (flipping to the other side after every roll).
• Place the rolled-out dough onto a 9-inch pie plate. Gently press the pie dough down so that it meets the bottom and sides of the pie dish. Using the back of a knife, trim the dough around the top edge of the pie dish, leaving about a 1/4-inch to 1/2-inch overlap.
• Remove the excess liquid from the cherry-coconut mixture and discard them. Spoon the stuffing over the rolled out dough.
• Roll out the remaining half of the dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust.
• Cut 3 slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 400°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.