Perhaps the best advice was to relax! Give yourself time to
work (Thanksgiving morning isn't a good time to start!) and don’t worry if the pie crust doesn't look perfect. It will still taste great!

The article features my blueberry pie, made from berries I
bought last summer at the local farmer’s market and kept in the freezer. I also
wanted to make a cherry pie, but I discovered I didn't have enough frozen
cherries from last summer to fill a pie. So instead I put the filling into the
middle of a pie crust and pulled up the edges to make a rustic pie. It tasted
wonderful, though I'm sure it wouldn't win any beauty contests!

Just follow this link to see the recipes for the pie crust
and the blueberry filling. I put the cherry pie filling recipe below. It is for my
smaller rustic creation, but feel free to double the amount for a regular
9-inch pie.

Cherry Pie Filling

Makes 1 rustic pie

3 cups pitted cherries

1/4 cup sugar

1/8 teaspoon cinnamon

1/4 teaspoon almond extract

Pinch of salt

2 1/2 tablespoons instant tapioca

1 9-inch pie crust

Egg wash (1 egg and 1 tablespoon water, beaten together)

Mix together all of the filling ingredients and allow to
stand for 15 minutes.

Roll out your pie crust as if you would place it into a
9-inch pie pan. Place the dough onto a parchment lined baking sheet. (The dough
will drape over the sides of the baking sheet.) Spoon the filling into the
middle of the circle. (If the filling is runny, drain off the juice before
putting it into the crust. Save the juice.)

Fold the edges of the pie crust up and over the pie filling,
using egg wash to “glue” the crust folds together. Pour some or all of the
saved juice into the filling. Use the egg wash to brush the outside of the
crust.

Bake at 425 degrees for 15 minutes, and then lower the oven
temperature to 350 degrees and continue to bake until the crust is nicely
browned and the filling begins to bubble, about 30 minutes.

3 comments:

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