Thursday, September 18, 2008

Cherry-Red Raspberry Pie

Another great cherry pie recipe to try...with raspberry...a great combination !

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 2 tablespoons super rich butter powder, optional*
  • 1 cup shortening
  • 1 whole egg
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/3 cup ice water
  • 1 (10-ounce) package frozen red raspberries, thawed
  • 2 cups canned pitted sour cherries in juice
  • 1 1/4 cups sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • Milk, for brushing crust
  • 1 tablespoon sugar, for sprinkling

For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs.
Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
Preheat oven to 400 degrees F.
For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar.
Cut 3 or 4 slits for steam vents.
Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting. ..and the amazing cherry raspberry pie is ready to serve. What a nice tasting cherry pie...bon apetit ! Enjoy your meal !


Sugar-Topped Cherry Pie

Try this nice cherry pie recipe....with sugar toppings ! A nice one !
  • 1 pound and 10 ounces sour cherries, pre-pitted weight; or 6 cups frozen or jarred
  • 1 to 2 tablespoons kirsch
  • 1/2 cup raw sugar
  • 4 teaspoon cornstarch
  • Shortcrust pastry dough made with 2 1/2 cups all-purpose flour and 2/3 cup unsalted butter, recipe follows
  • Beaten egg, for glaze
  • 1 tablespoon demerara sugar
Pit the cherries, then macerate them in a large bowl with the kirsch and sugar for 1 hour or so. If using jarred cherries, strain and reserve 1/4 cup juice to mix with the cornstarch. Pour off the
juice that has collected into a smaller bowl and stir in the sifted cornstarch to thicken it. Return the thickened juice to the cherries.

Preheat the oven to 400 degrees F.
Divide the dough into roughly 2/3 and 1/3. Roll out the larger piece for the bottom of the pie and drop it into a greased pie pan. Pour in the cherry mixture. Roll out the second piece of dough and
place it over the cherries, crimping the edges together well with the tines of a fork. Brush the top with beaten egg, then sprinkle the demerara. Make a couple of slashes in the crust for the steam
to escape and bake the pie for about 40 minutes or until the top has browned. Serve warm or at room temperature with clotted or whipped cream, or a la mode with homemade vanilla ice cream. The great cherry pie recipe with sugar topping is at your service...delicious !


Double-Cherry Pie

Try this great double cherry pie recipe... a nice one ! Great for parties !

  • 1/4 cup butter, salted
  • 1/2 cup butter-flavored shortening (recommended: Crisco)
  • 2 cups white lily flour, plus additional flour as needed, up to 1/4 cup
  • 1/2 cup cake flour (recommended: Soft as Silk)
  • 1/2 teaspoon salt
  • 3 teaspoons powdered sugar
  • 1 egg
  • 2 teaspoons vinegar
  • 1/4 cup ice water (add more water as needed for High Altitude)
  • 2 (12-ounce) bags frozen cherries, dark and sweet (recommended:
  • Cascadian Farms)
  • 1/2 cup dried cherries
  • 11/4 cups sugar (1 cup high altitude)
  • 3 tablespoons Minute Tapioca
  • 1/2 teaspoon real almond extract
  • 1 teaspoon lemon juice, fresh squeezed
  • 1/2 teaspoon lemon zest
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand)
  • 1 ounce cherry flavored brandy (recommended: Kirschwasser)
  • 2 tablespoons butter, cubed
  • Egg wash (1 egg and 2 tablespoons of water whisked)
  • Large granule sugar for decoration
Crust Preparation:
Using 2 pastry blenders, blend the butter, shortening, flours, salt and powdered sugar. Whisk the liquids in a 2-cup measure and pour over dry ingredients. Incorporate all the ingredients without overworking the dough. Toss the additional flour on top and scrape sides of bowl. Chill if time permits. Divide dough into 2 pieces.Roll out dough for the bottom crust. Place in a pie dish and refrigerate while working on filling.

Filling Preparation:
Mix all ingredients except butter and pour into chilled pie crust. Dot with butter. Brush edges of crust with egg wash.Preheat oven to 425 degrees F.

Roll out top crust and press in decorative vents and slits before covering pie or make a lattice crust. Crimp edges and place a pie bird in the center. Brush with egg wash and garnish with large
granule sugar. Bake for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes.
This amazing double cherry pie recipe is ready to serve...great tasting pie at your service..!
Enjoy it !