Chokecherry Pie Food

CHOKECHERRY PIE

Steps:

• Preheat oven to 400°F.
• Roll the pie dough into a large circle and line your 9-inch pie plate with this dough. Roll the second piece of dough into a large circle and cut into 1-inch strips - set aside. This will be used to lattice the top of the pie. Make sure you keep the dough refrigerated until you're ready to assemble otherwise it will get too mushy.
• In a small bowl combine all your ingredients, making sure to coat evenly.
• Pour your berry mixture in to the prepared dough lined pan.
• Make a latice top over the pie and trim the remaining strips. Then crimp the edges.
• Mix an egg yolk with some water, and brush the surface of the pie.
• Cover the edges of the pie with foil so it doesn't burn.
• Bake for 25 minutes at 425°F then remove the foil.
• Bake for an additional 15 minutes until the filling bubbles.

CHOKECHERRY SYRUP

Steps:

• Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
• Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
• Pour 3 cups juice into a large kettle; stir in the sugar.
• Cook on high, stirring constantly.
• Boil hard for 1 minute.
• Remove from heat and skim foam.
• Add extract if using (almond extract gives a stronger cherry taste).
• To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

BLACK FOREST CHOKECHERRY PIE

Steps:

• Divide juice into 1/2 cup and 1-1/2 cup portions.
• Mix cornstarch and 1/2 cup juice.
• Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
• Add cornstarch-juice mixture; cook to thicken.
• Add salt and almond extract.
• Set aside to cool.
• To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
• For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
• For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
• Spread onto pudding sauce carefully, using a spoon for best results.
• Mound the rest of the whipped topping around the edges or all in center.
• Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
• Serve chilled.

CHOKE CHERRY PIE

Steps:

• Put pie crust in pie pan and press lightly into corners.
• Pick, wash and sort chokecherries.
• Dump into a bowl and add sugar and corn starch. Stir to coat cherries.
• Dump cherries into pie crust.
• Top with pie crust (cut slits for venting). Crimp edges.
• Bake at 400 for 15 minutes
• reduce heat to 350 and bake for another 45 minutes.
• Could sprinkle sugar over crust but I like to use just a little bit of half and half to give the top crust a nice shine and even browning.

CHOKECHERRY PIE

Steps:

• Combine first five ingredients in saucepan.
• Cook ingredients until thick, stirring constantly to avoid scorching.
• Cool.
• Pour into pie shell and place in refrigerator until thoroughly chilled.
• Serve with whipped cream or cream topping.

CHOKECHERRY LIQUEUR

Steps:

• Place all ingredients in glass jar.
• Shake every day for 30 days.
• Drain and bottle.
• This will taste very sweet at first, but if allowed to age at least six months will be nice and mellow.