Tuesday, February 16, 2016

Cherry Pie

The only regret I have about our wedding is that I didn't agree to Jon's request that instead of wedding cake we have wedding pie.  Everyone loves pie, but instead I insisted on a lovely tiered lemon cake that we had to cut immediately because it was a million degrees and the buttercream was melting.  This would not have happened with wedding pie.  

Pie is surprisingly easy to make.  The longest part is rolling the crust.  Then all that's left is to fill it up with sweetened fruit, pop it in the oven, and get ready with the ice cream.  My crimping skills are rustic at best, so cutting the top crust into cute hearts was not only seasonal, it was functional.  

Cherry Pie

1 recipe pate brisee pie crust (from the master herself, Martha Stewart)
2 pounds cherries (I used frozen)
1/2 cup sugar
2 Tablespoons cornstarch or flour
1/2 lemon juiced

Preheat oven to 400 degrees.
Make pie crust recipe in advance. I prefer to make it the day before, but at a minimum let it chill in the fridge for 3 hours.
In a large bowl, combine cherries, sugar, cornstarch and lemon juice.  
Roll out bottom crust and fit into pie plate.
Pour fruit mixture into crust.
Top with second crust. 
Brush with an egg wash (optional).
Place pie on a baking sheet and bake for 1 hour.
Allow to cool before serving.


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