This cuts up nicer and is a bit more portable than the normal pie. |
Crust
2 1/2 c flour
1/2 c sugar
1/2 tsp salt
2 sticks unsalted butter
1 egg yolk
1/4 c milk
Filling
8 c fruit
sugar
flour/corn starch
lemon juice, vanilla, almond extract
butter
Glaze
1 1/2 c powdered sugar
milk
vanilla, almond extract
Whisk together flour, sugar, and salt. Cut in butter to pea size. Mix egg yolk with 1/4 c milk. Blend in flour mix. If dough isn't starting to come together, add more milk. Wrap in two disks and chill 3+ hours. Meanwhile combine fruit, sugar, flour or cornstarch in pan. (Here, I used a combo of sour and sweet cherries, sugar, corn starch, and Amaretto.) Cook until thick and bubbly. It should be thick like a pie filling if not add more thickening or liquid to get it right. Add butter and flavorings as desired. Let cool. Roll one disk in a rectangle large enough to place in a jelly roll pan. Put crust in pan. Sprinkle with flour and sugar. Top with filling. Roll out second crust and place on top. Bake 1 hour at 375F.
While still hot, mix powdered sugar with enough milk and flavorings to make a glaze. Drizzle on top.
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