Just in time for the 4th of July
Ingredients:
1 ¼ cups of white sugar
1/3 cup of
cornmeal
1 cup of cherry juice
4 cups of fresh tart cherries
½
teaspoon of ground cinnamon
¼ teaspoon of ground nutmeg
¼ teaspoon of
almond extract
2 cups of all purpose flour
½ teaspoon of salt
2/3
cup of shortening
3 to 4 tablespoons of cool water
Directions: In a large saucepan, combine the
sugar and cornmeal. Gradually stir in the cherry juice and stir until it
becomes smooth. Bring this to a boil. Cook and stir this mixture until it
becomes thickened. Remove from the heat. Add in the cherries,
cinnamon, nutmeg and extract and set it aside. In a
large bowl, combine the flour and salt and cut in the shortening and mix until
it is crumbly. Gradually add in the cold water. Toss the mixture with a fork
until it forms a ball. Divide the pastry in half so that one of the balls is
larger than the other one. On a surface with a little flour on it, roll out the
larger ball so that is fits into a nine inch pie plate. Transfer the dough onto
the pie plate and trim the edge so that it is even
with the edge of the plate. Add in the filing. Roll out the
remaining pastry. Make a lattice crust. Trim, seal and then flute the edges of
the crust. Bake at 425 degrees for ten minutes. Reduce the heat to 375
degrees and bake for 45 to 50 minutes or until the
crust becomes a golden brown. Cool on a wire rack. Once completely cooled
slice and serve. Make one today! ~ Chef ~
