Sunday, November 27, 2011

A gifted pie baker at age 13!

As I mentioned in an earlier blog, Kristina and I made 2 pies that day.  The other was a classic...Cherry Pie.  Since this is not my favorite pie I have always lightened up the flavor of the cherries with other fruits, in this instance, raspberries.  The result is a pie that almost tastes like jam.  A little vanilla ice cream or whipped cream and you have life time memory in the works.

Cherry Raspberry Pie
Makes one 9” pie with a top lattice crust
Preheat the oven to 450 degrees for 20 minutes before baking the pie; bake at 450 for ten minutes, then lower the temperature to 350 degrees for 45 minutes or until brown.

Pie dough

2 cups of flour
1 Tbl white sugar
½ tsp salt
½ cup of unsalted butter, cut into cubes
½ cup of Crisco
¼ cup of ice water

Blend together dry ingredients in a large mixing bowl.  Using a pastry cutter or two knives, cut the butter and Crisco into the dry ingredients until it is the size of peas.  Add the water gradually with a fork.  Gather the dough into a ball and divide in half.  Wrap the dough in plastic wrap and allow to rest for about an hour in the refrigerator.  Roll one of the dough balls out on a lightly floured surface until it will fit a 9” pie plate with about an inch or 2 of overhang.  Roll out the second ball and cut long strips about one inch wide with a pizza cutter.  This will be the lattice work for the top.  Fill the pie with the following filling:

Cherry filling
2 bags (2 ½ cups each bag) or 5 cups of frozen or fresh, pitted cherries, defrosted overnight
1 bag or 12 oz of frozen or fresh raspberries (defrosted)
1 ¼ cups sugar
1/3 cup flour
2 Tablespoons of tapioca (quick cook)
1 teaspoon almond extract

In a large mixing bowl combine the sugar, flour and tapioca.  Add the cherries, raspberries and almond extract.  Toss gently until the fruit is coated.  (If using frozen fruit, let it stand for 15 to 30 minutes, or until the fruit is partially thawed but still icy.)
Pour the filling into the prepared pie crust.  Cover the filling with a lattice top.  Brush the lattice work top and the fluted edges of the pie with one beaten egg and then sprinkle lattice work with 1 Tablespoon of white sugar.  Bake at 450 degrees F for 10 minutes, then reduce heat to 350 degrees F for 45 minutes or until the top is golden brown.

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