Recipe of the Week






Prep Time: 1½ Hours
Yields: 1 (9-inch) Pie

The only cherries growing in Cajun country that I was familiar with were the tiny tart black cherries used by the Cajuns to make cherry bounce. The numerous seeds in this small cherry kept it from being used for any other purpose. When we later discovered those beautiful Bing cherries appearing in the grocery stores, we understood what cherry pies were all about.

Ingredients for Pie Crust:
2⅔ cups flour
½ pound cold butter, chipped
2 tbsps sugar
½ cup ice water

Method for Pie Crust:
In a food processor equipped with a metal blade, combine flour, butter and sugar. Pulse 1 minute or until mixture reaches texture of coarse meal. Slowly pour in ice water until dough forms into a ball. Remove and place on floured surface. Divide dough in half and roll one half into a circle approximately ⅛-inch thick. Firmly press 1 dough round into 9-inch pie dish and set aside. Roll out remaining dough to fit pie top and set aside.

Ingredients for Cherry Pie:
4 cups fresh Bing cherries, stems removed and pitted
1½ cups granulated sugar
4 tbsps cornstarch
⅛ tsp almond extract
pinch allspice
¼ tsp salt
1½ tbsps chipped butter
1 tbsp granulated sugar to sprinkle
1 (9-inch) prepared pie crust (See recipe above)
1 (9-inch) dough round (See recipe above)

Method for Cherry Pie:
Preheat oven to 375°F. In a medium saucepan over medium-high heat, add cherries. Cover and cook 2–3 minutes or until juice is extracted from cherries. Remove from heat and set aside. In a small bowl, whisk together 1½ cups sugar and cornstarch. Pour mixture into hot cherries and blend well. Add almond extract, allspice and salt then mix well to combine. Return cherry mixture to stove and cook over low heat until thickened, stirring often. Remove from heat and let cool. Pour cooled cherry mixture into prepared pie crust. Evenly distribute chipped butter pieces over top of cherry mixture. Using a pastry brush, moisten edge of bottom crust with water or egg wash. Place dough round over cherry filling and crimp edges to seal. Using a paring knife, cut a slit in the center of pie dough for steam to escape. Sprinkle top with remaining sugar. Bake 50 minutes or until crust is golden brown. Remove from oven and place on a rack to cool.






























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