Loquat-Cherry Pie with Sourdough Pate Brisee

This is mostly about the sourdough pie crust. I happened to make a loquat cherry filling to go in it.

Pie Crust Ingredients:

• 2 cups All Purpose flour (250 grams)
• 1 tsp salt 
• 1 TBSP sugar
• 2 sticks cold butter, cut into 1/4" cubes
• 1 cup sourdough starter (8 ounces)

Instructions:

1. In a food processor, whisk together the flour, salt, and sugar with the metal blade.
2. Drop the butter around the flour, and pulse together in a one or two short bursts.
3. Move mix to a larger mixing bowl.
4. Fold in starter by hand with a spatula until it comes together.
5. Divide into 8 portions.
6. Using the heel of your hand, scrape a portion of the dough across a prepared surface (cutting of board) to smear the butter through the dough.
7. Place another piece of dough on top, and scrape the dough across the first piece. Repeat with the remaining dough.
8. Form the dough into two equal size disks, wrap with plastic wrap, and chill in the refridgerator for at least 30 minutes.
9. Preheat the oven to 450 degrees about 15 minutes before baking the pies.
10. Remove one disk from the fridge and roll it out into about 14" round circle.
11. Fit the crust into a pie pan (place the pan back in the fridge while you roll the top layer.)
12. Roll the second disk of dough into a smaller circle that will cover your pie pan.
13. Place the filling in the pie pan, and cover with the top crust. Seal the edges of the pan. Make 4 or more slits in the top crust for the steam to escape.
14. Put the pan on a rimmed baking sheet and place in the pre-heated oven.
15. Bake for 25 minutes, then turn down the oven temperature to 350 degrees. 
16. Bake for an additional 30 to 35 minutes until the crust looks done the filling is bubbling through the slits on the top crust. (Watch the crust does not get too done.)
17. Cool pie on a cooling rack for an hour or so.

Carole's Notes:

Here's the sort-of-recipe for the filling. I decided to use some frozen loquats and frozen cherries. I had about 10 cups frozen loquats - I thawed them in 1 cup of water in large covered pot on the stove for a few minutes, and then pitted them (cutting off the blossom end and squishing out seeds). I mixed in 2 cups of frozen sweet cherries, and about 1/2 cup of sugar. I cooked the fruit up a bit to reduce it - still seemed very thin, so I added tablespoons of cornstarch to some of the cooled juice, mixed it in the fruit, and simmered it down a bit.

The pie crust recipe is lightly adapted from http://sourdoughsurprises.blogspot.com/2012/08/sourdough-pies-pate-brisee.html