|My star pupil! Kristina is 14 years old this year.|
Cherry-Berry Lattice Pie
2 Cups of flour
1 Tbl white sugar
1/2 tsp salt
1/2 cup of unsalted butter, cut into cubes
1/2 cup cold Crisco
1/4 cup ice water
Blend together dry ingredients in a large mixing bowl. Using a pastry cutter cut the butter and Crisco into dry ingredients until it is the size of peas. Add the water gradually. Gather dough in a ball, wrap in plastic and refrigerate for one hour. Roll out dough and fit into a 9" pie plate with about an inch of overhang. Fill with filling and then roll out remaining pie dough and cut into strips to make the lattice.
3 cups of pitted cherries (can be canned or frozen that have been thawed)
1 1/2 cups raspberries (fresh or frozen, thawed)
2 1/2 cups strawberries (fresh or frozen, thawed)
1 teaspoon almond extract
1 1/4 cups white sugar
1/3 cup flour
2 Tablespoons quick cooking Tapioca
In a large mixing bowl combine the sugar, tapioca and the flour. In a separate bowl mix together the berries and add the almond extract. Toss gently with the dry ingredients and allow to sit for 30 minutes. Pour the filling into the prepared pie crust. Cover the filling with a lattice top. Brush the top and sides with one beaten egg and sprinkle 1 Tablespoon of sugar over lattice. Bake at 375 for 50 minutes, check to see if it is getting too brown, if so cover with foil. Continue to bake for another 20 minutes. Allow the pie to sit for at least 2 hours before cutting and serving.
My pie was different, just cherries and raspberries, and I received a 2nd place ribbon. I also baked the Pioneer Woman's Oatmeal Berry Bars and those won a First Place in the bar cookie division. (that recipe is in an earlier post) They had a catagory for stamped handicrafts so I thought I'd enter three of my Tim Holtz technique tags. I took First Place with those. I guess everyone loves Tim. :-)
So there we have it for another year! I'm sure all the bakers are already plotting and planning for next year. I know I am.