Thursday, June 21, 2012
Can she make a cherry pie?
She can also post the recipe just for you.
adapted from Lion House Pies
pastry for a double crust pie
2 1/2 T. quick tapioca
1/8 t. salt
3/4 c. granulated sugar
4 c. fresh, pitted sweet cherries
1/2 t. almond extract
1 T. butter, cut into little pieces
Combine the tapioca, salt and sugar in a large bowl and stir to combine. Add cherries and almond extract and stir well to coat the cherries. Let the cherries sit for 15 minutes, stirring a few times as they juice up.
Pour cherry mixture, with all the juice, into prepared pie crust. Dot with the pieces of butter. Cover with the top crust and crimp edges together. Vent the top with 2-3 holes. Bake at 375 for one hour. Cover the outer crust if it begins to brown too much, and lay a cookie sheet or a piece of foil underneath to catch dripping juices. Cool completely before cutting.
Here is my favorite way to make pie crust. (And yes, I've tried the so-called Never Fail Pie crust, but I always get more compliments on my crust when I do it the plain old-fashioned way).
2 c. all purpose flour
1/2 t. salt
1 T. sugar
1/2 c. butter, cold (Sometimes I use butter flavor Crisco if I have it on hand, but butter works great if you like a crisp crust)
Mix flour, salt and sugar together. Cut the butter into the flour mixture with a pastry cutter until it resembles course crumbs. Using a fork, stir in 4 T. cold water. Add more water as needed (I usually need 2-3 T. more) until the dough begins to hold together in ball. Divide in half and roll out for top and bottom crusts.
After I put the top crust on, I like to brush the top with either milk, or cream if I have it. Then sprinkle with sugar lightly. It's very pretty after it bakes!
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