The Ribbon in My Journal – Phyllis Hoffman DePiano

National Cherry Pie Day

I am so happy there is a national holiday celebrating the cherry pie! Who doesn’t love a splendid cherry pie fresh from the oven? It’s my dad’s favorite, and he requests it for his birthday instead of cake. Can we also count a cherry cobbler as a pie? Yes! I say anything that has crust and cherries qualifies as a cherry pie.

Some of you gourmet chefs will die when I tell you that I use canned cherries many times. OK, so now that we are over that, let’s talk about the making of a great pie. When I can find fresh cherries in season, I love to cook with them. So whether you make your filling or purchase it, make a pie, and celebrate Cherry Pie day.

I got this idea one day that I was going to make a cherry cobbler and use donuts for the crust. Yes, that’s right—donuts. I had several leftover Krispy Kreme donuts (hard to believe) that needed a new purpose, so I decided that cutting the donuts lengthwise and placing them on top of cherry pie filling would be perfect. I prepared my filing and put it in a casserole dish, covered with sliced donuts, and baked at 350° until bubbly, approximately 20 minutes. The donuts had crusted and crowned that cobbler perfectly.

I am sharing a recipe with you today from Taste of the South magazine: Fresh Cherry-Almond Cobbler, one of my favorites. Enjoy today!

Cherry Pie
Yield: 1 (9-inch) pie
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Ingredients
  1. 2 cups all-purpose flour
  2. 3⁄4 cup plus 1 tablespoon sugar, divided
  3. 1⁄4 cup ground roasted almonds
  4. 1⁄4 teaspoon salt
  5. 5 tablespoons cold unsalted butter, cubed
  6. 1⁄3 cup ice water
  7. 2 1⁄2 pounds fresh or frozen cherries, stemmed and pitted
  8. 1⁄4 cup cornstarch
  9. 3 tablespoons fresh lemon juice
  10. 1 teaspoon almond extract
  11. 1⁄2 teaspoon kosher salt
  12. 1 large egg, lightly beaten
Instructions
  1. In the work bowl of a food processor, pulse together flour, 1⁄4 cup sugar, almonds, and salt. Add butter, pulsing until mixture resembles coarse crumbs, approximately
  2. 20 seconds. With processor running, gradually add 1⁄3 cup ice water until a dough forms. (Add additional water, 1 tablespoon at a time, if needed.)
  3. Turn dough out onto a lightly floured surface. Divide into 2 equal disks. Cover with plastic wrap, and refrigerate until firm, approximately 1 hour.
  4. In a large saucepan, combine cherries and 1⁄2 cup sugar over medium-high heat. Cook, stirring occasionally, until sugar dissolves. Add cornstarch, lemon juice, extract, and salt, stirring to combine. Cook, stirring occasionally, until thickened. Set aside.
  5. Preheat oven to 350°. On a lightly floured surface, roll 1 disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Spoon filling into prepared piecrust.
  6. Roll remaining dough 1⁄8-inch thick. Using a knife or pastry wheel, cut dough into 1-inch-wide strips, or strips of varying widths, if desired. Arrange strips over filling in a lattice design. Trim excess crust to extend 1⁄2 inch beyond edges of pie plate. Fold edges over, and crimp as desired. Brush crust with egg; sprinkle with remaining 1 tablespoon sugar.
  7. Bake until crust is golden brown and filling is bubbling, 45 to 50 minutes. (Loosely cover with aluminum foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
The Ribbon in My Journal - Phyllis Hoffman DePiano https://www.theribboninmyjournal.com/

 

Share with me your favorite cherry pie recipe or memory of a great cherry pie!