This cherry pie recipe will take you right back to Utah’s cherry season.
Becky Low has a great way to use real fruit out-of-season!
Cherry Pie
2 ¼ cups cherry juice (may substitute water)
2 tablespoons minute tapioca
2 cups dried tart or sour cherries (about 12 oz)
⅔ cup sugar, more or less as needed for taste
¼ teaspoon almond extract
2 ½ cups flour, lightly spooned into cup
1 teaspoon salt
12 tablespoons cold butter (1 ½ sticks)
vanilla ice cream
Place ½-cup cherry juice (or water) in a small bowl, add tapioca and set aside.
To re-hydrate cherries, bring remaining cherry juice (or water) to a boil, remove from heat, add dried cherries and allow to stand at least 30 minutes. Add sugar and tapioca to cherries. Over medium heat, stir constantly until cherries come to a boil. Remove from heat, stir in almond extract and cool.
Preheat oven to 400 degrees.
While re-hydrating cherries prepare pastry crust. (You may substitute a commercial 2-crust unbaked pie crust and skip this step. Follow package directions for preparation). Fluff flour with a spoon before measuring; spoon flour lightly into cup. Whisk together flour and salt. Dice butter into small cubes and refrigerate as needed to ensure it is cold. Using 2 knives, a pastry blender or fork, cut butter into flour until mixture resembles coarse meal. Sprinkle flour with approximately ½ to ⅔ cup cold water (1 tablespoon at a time), tossing flour mixture as water is added, until dough may be pressed into a ball. Divide dough into 2 parts, flatten each piece into a disk, wrap with plastic wrap and refrigerate while re-hydrating and cooling cherries.
On a floured surface, roll one ball of dough into a circle larger than the pie plate; roll from center to the edges of the circle. Line pie plate with one crust (pastry should hang over edges of pie plate). Pour cherry filling into lined pie plate. Roll out second ball of dough larger than pie plate; cut into ½-inch strips. Place strips across top of pie and weave for a lattice top. Press edges together around the rim of the plate, cut off excess pie crust and flute edges to seal. Bake 40-50 minutes or until crust is light golden and filling is bubbly. Foil may be placed around outer edge of crust to prevent over browning; remove foil halfway through baking.
Serve pie warm or cold with a scoop of ice cream.
Deep Dish and Larger Pies
3 ¼ cups cherry juice (may substitute water)
3 cups dried cherries (about 1 lb)
3 tablespoons minute tapioca
1 cup sugar, more or less as needed to taste
¼ teaspoon almond extract
3 cups flour, lightly spooned into cup
1 teaspoon salt
1 cup cold butter
½ – ⅔ cup cold water
Follow directions above.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org
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