Time: 90 minutes
Cherry – oh yah…. cherry baby… who can say no to cherry pie?
Music Selection: Starz – Cherry Baby
Pate brisee (pie dough)
6 cups pitted cherries (if frozen, thaw) with juice
½ cup minute tapioca
1 cup sugar
1 tsp almond extract
1 egg for egg wash
top with: whipped cream or vanilla ice cream
Preheat oven to 425 degrees.
Make pate brisee, wrap in saran wrap and set aside.
In large bowl, mix cherries (with juice), sugar, almond extract and tapioca. Set aside.
Take ½ of the dough and roll into a flat disk. Sprinkle flour on your counter and place disk on it, then flip disk. Using a rolling pin, roll out the dough until it is at least an inch larger than the top of your pie pan.
Gently place the pie dough in the pan and softly press it into the pan.
Roll out the second piece of dough to be also one inch larger than the pan.
In a small bowl, beat the egg with 1 tsp of water. Set aside.
Pour the cherries into the bottom pie pan. Then top with the second pie dough crust. Use your fingers to crimp and press into the top of the pan. Use a sharp knife to trim excess dough away. Make a few slits on the top of the pie so it can vent (you can make a pretty design).
Brush egg wash on top of pie, including the crimped part. Bake in oven for 35 minutes – I put a larger pan underneath in case it boils over. Remove and let cool.
Serve with vanilla ice cream.