Posts tagged ‘cherries’

Individual cherry pies

When cherries first started appearing in stores, I told myself I wasn’t going to buy any since they were neither local nor organic. But then I kept running across recipes and beautiful pictures of cherry pies in cooking blogs and magazines, and I caved. Since a whole pie only usually only lasts a few days in our house, I thought I’d try making small ones so I could freeze some and we could exercise a little more self control. On a whim, I picked up Smart Balance’s new stick butter, and I think that was to blame for the disaster that was my crust. Oh, it tasted great, but it was a nightmare to work with and made for some ugly little pies. And I managed to get four in the freezer before we ate them all!

cherry pie

Individual cherry pies

Crust: Find Martha Stewart’s recipe here or use your favorite for a double crust pie

3 cups fresh (sweet) cherries, cut in half and pitted
3 tablespoons cornstarch
1/3 cup sugar
1 tablespoon lemon juice
1/4 teaspoon almond extract
1 egg white, lightly beaten with 1 teaspoon water
3 tablespoons turbinado sugar

Preheat oven to 400 degrees. Make crust, leaving time for it to refrigerate before rolling out. Combine all ingredients except egg white and water and turbinado sugar and set aside. When dough is chilled, take one ball out of the fridge, let it sit a few minutes, and then roll it out to 1/8 inch thickness. Cut dough into circles about 5 inches in diameter (I used a Pyrex container). Brush one edge of circle with the egg, add about 1/4 of filling, and press to seal, using the tines of a fork. Cut a gash in the top. Brush with egg wash, if desired, and sprinkle with turbinado sugar.
Bake pies on parchment-covered cookie sheet for 15-20 minutes, or until browned and filling is bubbly.

June 27, 2008 at 1:12 pm Leave a comment


Recent Posts

Weekly menu

-Sesame chicken
-Black bean burgers with sweet potato fries
-Salad with hot bacon dressing and corn on the cob
-Tomato and bacon frittata