1-1/2cups of flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup Crisco shortening
Mix all ingredients in a stand mixer on medium speed swiftly until crust appears "pea like." Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp piecrust for a 9-inch deep dish pie. Freeze until ready to use.
4-1/2 cups frozen Montmorency tart cherries*
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon real almond extract
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon fresh orange zest
1/2 cup dried Michigan cherries
1-1/2 cups frozen blueberries
In a medium saucepan, combine frozen cherries, dried cherries, sugar and cornstarch. Over medium-high heat, stir constantly until boiling. Boil for a minute more, or until thickened. Remove from heat and add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them. *Kitchen Ade Note: For the purposes of this recipe, I used 2 (12-ounce) bags of unsweetened frozen dark cherries.
1 cup sugar
1 cup all purpose flour
1/4 teaspoon salt
1 stick butter, softened*
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.
Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.
Kitchen Ade Note: Use unsalted butter.
Yield: 1 (9-inch) pie
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