Christmas Pie
This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
You may have to patch it in places. But the flavor is worth it.
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What you need:
Crust: 2 cups flour 1/2 tsp salt 1/2 pound butter 2 egg yolks 4 Tbsp water Cherry filling: 4 cups pitted frozen sweet cherries 1 cup sugar ¼ cup cornstarch Filling: 2 cups fresh or frozen cranberries, thawed 3/4 cup sugar 1/2 cup chopped walnuts 2 Tbsp cornstarch 1 tsp vanilla extract 2 tsp Soul Warming Cinnamon Blend |
Method:
Crust:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
Cherry Filling:
In a medium saucepan, simmer cherries and vanilla, stirring often, until they are completely soft and have released all their juice.
In separate bowl, mix sugar, cornstarch, and Soul Warming Cinnamon Blend.
Add a little of the cherry juice to the sugar mixture, stir until smooth.
Add the sugar mixture to the cherries. stir gently while simmering until the filling has thickened.
Pie:
Preheat oven to 375 F.
On a floured surface, roll out bottom crust and line pie pan, letting any extra crust hang over edge of pan.
In a large bowl, mix cherry filling, cranberries, sugar, walnuts, vanilla, and spice mix. Pour filling into pie pan.
Roll out top crust, then use a small star and/or moon shaped cookie cutter to cut out shapes randomly into the crust. keep the star and/or moon shaped cutouts.
Gently place top crust on top of pie filling.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place in oven and bake until crust is golden brown and filling is bubbly, 40-45 minutes.
Place a roasting pan on the rack under the pie to catch any juices that may run over.
Crust:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
Cherry Filling:
In a medium saucepan, simmer cherries and vanilla, stirring often, until they are completely soft and have released all their juice.
In separate bowl, mix sugar, cornstarch, and Soul Warming Cinnamon Blend.
Add a little of the cherry juice to the sugar mixture, stir until smooth.
Add the sugar mixture to the cherries. stir gently while simmering until the filling has thickened.
Pie:
Preheat oven to 375 F.
On a floured surface, roll out bottom crust and line pie pan, letting any extra crust hang over edge of pan.
In a large bowl, mix cherry filling, cranberries, sugar, walnuts, vanilla, and spice mix. Pour filling into pie pan.
Roll out top crust, then use a small star and/or moon shaped cookie cutter to cut out shapes randomly into the crust. keep the star and/or moon shaped cutouts.
Gently place top crust on top of pie filling.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place in oven and bake until crust is golden brown and filling is bubbly, 40-45 minutes.
Place a roasting pan on the rack under the pie to catch any juices that may run over.