Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
5cpitted cherries2 lbs FRESH whole cherries
1tbspCrème de Cassis
¼tspalmond extract
1csugar
½tspsalt
1/3cuptapioca starchtapioca flour
1eggbeaten
Demerara Sugar
Instructions
Use a cherry pitter or a sharp knife to remove the pits from the cherries. Do this over a sieve placed on top of bowl so you capture any drips of cherry juice. Use the back of a spoon to press in the pits and stems in the bowl to extract any cherry juice from the bits of cherry cling to the pits. Add the juice to the pitted cherries in a medium bowl.
Add the crème de cassis, almond extract, sugar, salt and tapioca starch to the cherries and toss lightly to mix. Let sit for 15 minutes while you preheat the oven and prepare the pastry.
Preheat the oven to 400 degrees.
Roll out the pastry to fit a 9” pie tin (approximately 11” circle)
Fill the pastry with the cherries, spreading them evenly.
Top with a either a whole pie crust (rolled to fit) or cut the pastry into strip and weave them on top of the pie.
Brush the pastry all over with a well beaten egg and sprinkle liberally with sugar.
Bake at 400 degrees for 20 minutes then reduce the oven temperature and continue baking until the pastry is browned and the juices are bubbling up around the edges (30-40 minutes).
Let the pie cool completely before serving.
Recipe Notes
Notes: Use a commercial ready-to-roll pastry or make your own with this recipe. If you don’t have crème de cassis, a tablespoon of fresh lemon juice can be substituted. Cane sugar can be substituted for Demerara Sugar