Pie cherries = cherry pie!!
It'll be a grand and glorious Fourth!
Four quarts of sour pie cherries. Step one: stem the cherries.
Step two: pit the cherries.
Dang, took me about an hour and a half to stem and pit all the cherries. The delightful part is that I'm allergic to the raw cherries (not life-threatening, but really annoying sneezing, itchy eyes, etc.). I have to wear gloves when I handle the fruit.
6 cups stemmed, pitted pie cherries
2 cups sugar
1/2 tsp salt
4 1/2 Tbp Minute® tapioca
1/8 tsp almond extract
2 Pillsbury pie crusts, rolled out and cut into strips
1/4 cup half-and-half
Combine the cherries with sugar, salt, Minute® tapioca, and almond extract, and let sit for about 10 minutes. Pour into an appropriately sized baking dish. Cut the pie crusts (I used a ravioli cutter, which gives the edges) into strips, and artfully arrange them over the fruit in the baking dish.
Brush with the milk, and sprinkle with turbinado sugar.
Place on a non-stick foil-lined baking sheet, and bake at 375°F for about 60-65 minutes, or until crust is nicely browned, and the fruit is bubbling up around the edges.
Cool completely. Serve with sweetened whipped cream or ice cream.
Tuesday, July 2, 2013
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.