I made this for our special Valentine's Day dessert. Yesterday. February 24th. We don't go big into Valentine's Day around here, but I did bring out all the red and pink toned crayons and Colin helped me make a home made card. He also tried to eat the crayons, so all the pink and reds have tiny tooth marks in them now. I will, of course, take any excuse to make a special dessert, even if it is almost two weeks late.
Cherry Pie
1 batch pate brisee - the best pie crust
3-4 cups cherries (I used frozen, thawed, as it is the middle of the winter and cherries are about a million dollars a pound right now)
1/2 cup sugar
2-4 Tablespoons cornstarch, depending on how juicy your cherries are
1/2 lemon, juiced
Make pate brisee. Follow Martha Stewart's instructions. They work for me every time.
Form into two discs and chill in the refrigerator for at least an hour. I like to take them out about 15 minutes before rolling, so they are still cold, but manageable.
Preheat oven to 375 degrees.
In a large bowl, combine cherries, sugar, cornstarch and lemon juice.
Roll one disc of pie crust into a 9 inch circle and transfer to a pie plate.
Fill with cherry mixture.
Roll remaining pie crust and top cherry mixture. I used my heart shaped cutter to make it cute and seasonal.
Bake for 50 minutes until filling is bubbling and top is golden brown.
Due to my heart shaped cutout crust, I was left with some extra dough. When I was little and my mom would have extra pie dough she would give it me to fill with raisins and cinnamon sugar and bake a mini pie. Once this pie is gone and we are sad (I give it 4 days tops), I'm going to make a mini pie.
Cherry Pie
1 batch pate brisee - the best pie crust
3-4 cups cherries (I used frozen, thawed, as it is the middle of the winter and cherries are about a million dollars a pound right now)
1/2 cup sugar
2-4 Tablespoons cornstarch, depending on how juicy your cherries are
1/2 lemon, juiced
Make pate brisee. Follow Martha Stewart's instructions. They work for me every time.
Form into two discs and chill in the refrigerator for at least an hour. I like to take them out about 15 minutes before rolling, so they are still cold, but manageable.
Preheat oven to 375 degrees.
In a large bowl, combine cherries, sugar, cornstarch and lemon juice.
Roll one disc of pie crust into a 9 inch circle and transfer to a pie plate.
Fill with cherry mixture.
Roll remaining pie crust and top cherry mixture. I used my heart shaped cutter to make it cute and seasonal.
Bake for 50 minutes until filling is bubbling and top is golden brown.
Due to my heart shaped cutout crust, I was left with some extra dough. When I was little and my mom would have extra pie dough she would give it me to fill with raisins and cinnamon sugar and bake a mini pie. Once this pie is gone and we are sad (I give it 4 days tops), I'm going to make a mini pie.
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