Cherry Pie

Individual pies filled with sweet red cherries enrobed around flaky pie crust.

Cherry Pie
makes 2-individual pies or 1-9"
filling:
6 cups frozen cherries
1 cup organic cane sugar
1/4 cup cornstarch
1/2 cup water
1 tsp vanilla extract

Combine the cherries, sugar and cornstarch together in a sauce pot. Mix to coat. Heat over medium for a couple minutes until the cherries start to thaw. Add the water and stir every few minutes. Bring the mixture to a boil and cook for 2 minutes, stirring constantly, while the mixture thickens. Remove from the heat and add the vanilla.

Pie Crust
makes 2-individual pies or 1-9" 
2 cups all-purpose flour
1 tbl organic cane sugar
1 tsp salt
1/2 cup olive oil
1/4 cup water

Combine the flour, sugar and salt in a bowl. Drizzle in the oil and water and stir to crumble the mixture. Lightly knead the dough into a smooth ball. Divide into two. Roll out one ball into a thin layer and press into the bottom of a pie pan. Fill with cherry filling. Roll out the other ball and place over top. Crimp the edges together and prick the top of the pie to allow steam to vent.
Bake for 35-40 minutes until the crust is golden brown.

As American as...Cherry pie!

The 4th of July means one thing, barbecues!
Since we got invited to this one this year I decided to make some pie. I'm not a huge fan of just eating cherries on their own but I can get behind any kind of baked good with cherries in them.
These little pies are brimming with fresh cherries and a hint of orange, a hazlenut crumb topping and flaky pie crust.




Pie Filling
4 cups fresh or frozen tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1 tbl orange zest and the juice of one orange
In a sauce pan combine all filling ingredients and bring to a boil. Reduce to a simmer and cook for 10 min until cherries have broken down a bit and the sauce has thickened. Remove from heat and cool.

Pie Crust
1/2c earth balance margarine, cold and cubed
1/2c shortening, cold and cubed
1 tbl sugar
1/4 tsp salt
2 1/2c ap flour
1/2c ice cold water
In a food processor, combine flour, salt and sugar. Add butter and shortening and pulse until butter is the size of peas. Add water, a tablespoon at a time until dough comes together but do not overmix! Dough should be soft but not sticky. Shape dough into a disc, wrap and freeze for 30 minutes.

Hazlenut crumb topping
1c ap flour
1c hazelnuts, toasted
1/2c brown sugar
1/2c earth balance margarine, cold and cubed
In a food processor pulse flour, brown sugar and hazelnuts. Add butter and pulse until crumbly. Refrigerate until ready to use.

Assembly
Pre heat oven to 350
Roll out pie dough and place in the bottom of a greased pie shell. Add pie weights or dried beans on top of wax paper to weigh down the dough. Par bake for 15 minutes. Remove weights and add filling and top with crumble. Bake until filling is bubbling and topping is browned..45 min. Let cool completely before serving.