Monday, January 11, 2010

Christmas Cherry Pie with Decorative Crust

For Christmas dinner, the last two years, I have baked a cherry pie. It is not just a cherry pie but a cherry pie inspired by an apple pie recipe that I saw on the Anton Brown show.

How did an apple pie recipe inspire a cherry pie recipe? Well, not so much the recipe but the technique. Anton Brown used a deep tart pan so that the pan could be removed from the pie and the pie could stand alone.

2 cans of cherry pie filling (I used Comstock Country Style)
2T tapioca granules
pie dough from scratch or otherwise (I used Pillbury's frozen pie crusts)
Decorative sparkly white sugar

Deep dish tart pan (I had to order mine off the Internet)
Decorative pie crust cutter

First I empty one can of pie filling into a bowl. Then add just the cherries from the second can of filling. Add the 2 T of tapioca granules, this will help thicken the filling so the pie can stand on it's own without a pan for support.

Spray the tart pan to make pan removal easier. Place the bottom layer into the tart pan making sure to press it into the fluted sides of the pan. Pour the filling into the pan. Sprinkle the top of the cherry filling with the decorative sparkly white sugar.

Next roll out the top layer of crust. If dough is starting to get soft place it in the fridge on a cookie sheet for 5 minutes. It is important that the crust not be too soft for the next step.

The decorative pie crust cutters have two patterns, one on each side. This is the two patterns on mine. I used the second pattern for my pie.
Lay the top crust on a flat surface. Center the decorative crust cutter on the pie crust. Press down firmly. I used a rolling pin to make sure it cut the entire pattern into the crust. Lift the cutter directly up. The crust will be very delicate so I wrapped mine around the rolling pin and place onto the pie. Press the top crust and bottom crust together. Cut off the remaining crust that is hanging over the edge of the pan.Bake according to the filling's instructions.Cool completely (overnight in the fridge is best) before removing from the tart pan.

Sorry, I don't have any photos of the entire pie. We started nibbling before I thought about taking a photo.

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