Recipe from Myra Starkey in the Victoria Advocate
Pie Crust
1 1/4 cups flour
1/4 tsp. salt
1/2 cup butter (chilled and diced)
1/4 cup ice water (very very cold)
In a large bowl, combine flour, salt and then cut in butter pieces until mixture resembles coarse crumbs. Stir in water, 1 Tbsp. at a time until the mixture forms a ball. Wrap in plastic wrap and refrigerate at least 3 hours before rolling on a floured surface. Remove from plastic wrap and roll a little over half the dough to fit a 9-inch pie plate. Place crust in plate. After filling, roll out the second crust and place over the first crust. You can brush edge of crust (on bottom) with egg wash before placing top crust, then flute edges to seal crusts together.
Fresh Cherry Pie
1 pie crust
4 Tbsp. instant tapioca
1/8 tsp. salt
1 cup sugar
4 1/2 cups pitted cherries
1/4 tsp. almond extract
1/2 tsp. vanilla extract
2 Tbsp. butter
Preheat oven to 400 degrees. Place foil over a cookie sheet to use in case of spills while baking. Place bottom crust in pie dish. In a large bowl, mix tapioca, cherries, salt, sugar, and extracts. Allow to sit for 30 minutes. Pour cherries into pie crust and dot with butter. Place other crust over cherries and flute edges. Cut vents in top to allow steam to escape. Brush crust top with egg wash (egg beaten lightly). Bake for 50 minutes and then allow to cool before eating.
I mixed the cherries etc. together and let it sit while I rolled out the pie crust. Also, I don't really trim off any of the crust. I folded it over and smushed it together. I have also just folded it over like a tart when not using a top crust. Like I said, I can't bear to waste that yummy crust. My mother-in-law makes pie crust cookies out of her extra crust. She sprinkles the pieces with sugar and cinnamon I think!
Ya'll Come Back,
Lorilee
I hate cherry pie filling because it tastes like metal to me, but I love cherries. I'll have to try this. I like your pitting technique, too.
ReplyDeleteOh I just ATE all my cherries and that pie looks delishous !!!
ReplyDeleteWell, just guess what I am going to pick up tomorrow from wallyworld. That recipe sounds awesome
ReplyDeleteThanks
Save me a piece! I don't think I've ever had fresh cherry pie. I love cherries, I eat them all summer long.
ReplyDeleteI love cherry pie but I don't think I've ever had a fresh one....just canned pie filling. Great idea with the chop stick!
ReplyDeleteMy mother used to do the same thing with left over pie crust...cinnamon and sugar bits...that was a real treat.