Cherry Burst Pie Food

CHERRY CRUMB PIE

Steps:

• Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbling, 5 to 7 minutes. Stir in the balsamic vinegar and cook for 1 minute.
• Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture, stirring until incorporated. Continue to cook until glossy and thickened, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use, or up to 1 day.
• Make the crumb topping: Whisk together the flour, brown sugar and salt in a large bowl. Rub in the butter with your fingers until it is in pea-size pieces and the ingredients are well combined. Refrigerate for at least 15 minutes before using, or up to 1 day.
• Preheat the oven to 375˚. Line a rimmed baking sheet with foil. Roll out the pie dough on a floured surface into a 12-inch round, starting at the center and working your way out. (Sprinkle flour over the top of the dough if it's a bit too moist.) Carefully transfer the dough to a 9-inch pie pan. Gently press the dough against the sides of the pan. Tuck the overhanging dough underneath itself, then crimp the edges with your fingers.
• Pour the cooled cherry mixture into the pie crust and sprinkle with the crumb topping. Put the pie on the baking sheet and bake until the filling is bubbling and the crust is browned, about 50 minutes. (Cover the crust with foil if it's getting dark too quickly.) Transfer the pie to a rack and let cool at least 2 hours before serving.

CHERRY BURST PIE

Steps:

• Combine sweetened condensed milk, lemon juice, and vanilla in a medium bowl and mix together until blended well.
• Fold in remaining ingredients, one at a time, mixing well after adding each one.
• Mound mixture into graham cracker crust.
• Freeze until firm, at least 3 hours.
• Let stand at room temperature for 15-20 minutes before serving.

SUNBURST CHERRY BLOSSOM PIE

Steps:

• For the Pie Crust:
• Place flour, salt and shortening in a bowl. Cut in shortening using a pastry blender until pea-sized pieces form. Add water and toss with a fork until mixture holds together. Refrigerate until chilled. Cut in half and roll out bottom crust to fit 9-inch pie pan. Roll top crust and cut spokes with serrated cutting wheel. Fold spokes to center and set aside.. Extra trim from crust may be use for cutting cherry blossoms.
• For the Cherry Blossoms:
• Roll out excess trimmings from crust. Cut of circles of pie dough to desired size with round cookie cutter. With knife, cut petals. Place dried cheery or half of thawed cherry in center of each blossom and bake on cookie sheet in a preheated 425 degrees F oven. Sprinkle with baking glitter, if desired.
• For the Filling:
• Drain cherries. Place in a glass mixing bowl and microwave until at least room temperature. Pour melted butter over cherries. Mix sugar, vanilla bean seeds and tapioca and add to bowl. Combine cherry juice concentrate, almond extract and food coloring. Pour over cherries and mix gently. Place in pie shell Unfold top crust and cover the filling. Crimp to seal edges. Brush with cream and sprinkle with granulated sugar. Bake at 425 degrees F for 50 minutes. Cover crust with foil when desired color appears. Remove pie from oven. Decorate with cherry blossoms and glaze.
• For the Glaze:
• Mix together powdered sugar and cream until a thin stream appears when the spoon is lifted from the bowl. Drizzle glaze over pie while still hot.

CLASSIC CHERRY PIE WITH A BUTTER CRUST

Steps:

• Preheat oven to 375 degrees. Make the filling: Toss together cherries, sugar, cornstarch, vanilla extract, and almond extract in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 or 5 holes using a 3/4-inch round cookie cutter. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a parchment-lined baking sheet set on the middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until pie is bubbling in center and crust is golden, about 1 hour 45 minutes. Transfer pie to a wire rack, and let cool before serving.

THE BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.