Cherry Pie Cherries

• Serves: 8

Ingredients

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 vanilla bean halved lengthwise -seeds scraped and reserved
• 2 pounds pitted fresh sour cherries (about 6 cups) or 1 3/4 pounds frozen sour cherries partially thawed
• 2 tablespoons unsalted butter cut into small pieces
• 1 large egg lightly beaten
• 1/2 cup apricot jam

Instructions

1.Preheat oven to 375 degrees. Place foil on bottom oven rack to catch any juices.
2.On a lightly floured work surface, roll out one disc of dough to 1/8 inch thick. Cut out an 11-inch round, and fit into a 9-inch pie plate. Refrigerate crust while you prepare the lattice strips.
3.On a lightly floured piece of parchment, roll out second disc of dough to 1/8 inch thick. Trim to make a 9-by-12-inch rectangle. Using a clean ruler as a guide, cut 16 strips (each 12 inches long and 1/2 inch wide) with a fluted pastry wheel or a sharp knife. Place strips on a parchment-lined baking sheet, and refrigerate until cold, about 10 minutes.
4. Combine sugar, cornstarch, salt, and cinnamon in a large bowl. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries, and toss. Pour cherry mixture into prepared pie plate. Dot top with butter. Lightly brush exposed edge of crust with egg.
5. Make the lattice: Lay 8 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to make a 1-inch overhang. Tuck extra under rim of crust, and crimp to seal. Brush lattice with egg.
6.Bake until crust is golden brown and juices are bubbling (if using fresh cherries, begin checking after 1 hour; if using frozen, it will take about 1 hour, 35 minutes). If top begins to brown too quickly, tent with foil and continue to cook.
7.Let pie cool slightly on a wire rack. Meanwhile, warm jam in a saucepan over medium heat, then pass through a sieve. Brush warm pie with jam, then let cool.

a Martha Stewart recipe

Ingredients

• FILLING:
• 6 cups tart red cherries- pitted
• 1 1/4 cups sugar
• 1/4 cup water
• 4 teaspoons cornstarch
• TOPPING:
• 1 cup flour
• 1/4 cup sugar
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 tablespoons butter
• 1 beaten egg
• 3 tablespoons milk

Instructions

Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

Emeril's rendition of a classic

• Prep Time: 10 minutes
• Total Time: 40 minutes

Ingredients

• 1 1/4 cups sugar
• 3 tablespoons cornstarch
• 4 cups pitted fresh tart cherries
• 1/4 teaspoon almond extract
• 1 cup flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/2 cup milk

Instructions

Preheat oven to 400°. Blend 1 1/4 cups sugar, cornstarch, cherries, and almond extract in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute. Pour fruit mixture into an ungreased 2-quart casserole. Place in oven while preparing dough.

Measure flour, 1 tablespoon sugar, baking powder, and salt into a mixing bowl. Add shortening and milk. Cut butter in several times then stir until dough forms a ball. Drop dough in about 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes, or until topping is golden brown. Serve warm with cream, if desired, or cool slightly and serve with vanilla ice cream.

• Serves: 8
• Prep Time: 15 min
• Total Time: 45 min

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 tablespoon butter or margarine- melted
• 1 egg -beaten
• 2 cups fresh or frozen pitted tart or "pie" cherries- lightly drained (reserve 1 cup juice)
• 1/2 teaspoon pure almond extract
• 1/2 cup chopped nuts -walnut | pecans | or hazelnuts
• Cherry Sauce (see recipe)

Instructions

Preheat oven to 350 degrees F.

In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt.

In a medium-size bowl, combine butter or margarine, egg, sour cherries, almond extract, and nuts: add to flour mixture.

Bake, uncovered, in an ungreased 9-inch square pan 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cut into squares.

Prepare Cherry Sauce. Serve the Cherry Delight Cake with Hot Cherry Sauce and whipped cream.

Makes 8 servings.

Cherry Sauce:
1 cup cherry juice
1 tablespoon cornstarch
1/2 cup granulated sugar
1/4 teaspoon pure almond extract
1 tablespoon butter or margarine

In a small saucepan over medium-high heat, combine cherry juice, cornstarch, sugar, almond extract, and butter or margarine; cook for 10 minutes, stirring constantly.

Ingredients

• 7 fl. oz. seasoned rice vinegar
• ½ cup cherry concentrate
• ¾ tsp. kosher salt
• 1 oz. minced shallots
• 2 ¼ tsp. chipotle pepper in adobo sauce pureed
• ½ cup mayonnaise
• 2¼ cups canola oil

Instructions

Salad Ingredients:

• 8 cups spinach leaves


• 1 cup diced red apples


• 1 cup Mandarin oranges


• ½ cup dried cherries


• ¼ cup cashew pieces


• ¼ cup cherry vinaigrette


for cherry vinaigrette: Blend all ingredients except canola oil. Slowly add oil and blend until smooth. Season to taste with salt and pepper.

For salad: Combine ingredients and toss.

Ingredients

• 3 tablespoons balsamic vinegar
• 3 tablespoons sugar
• 3/4 cup red wine
• cinnamon stick
• 1 cup chicken broth
• 1 pound sour cherries (about 3 cups) pitted
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold water
• 2 teaspoons fresh lime juice

Instructions

Boil the vinegar and sugar in a saucepan over moderate heat until the mixture is reduced to a glaze. Add the wine and cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer for about five minutes. Stir the cornstarch mixture, and add it gradually while stirring until it reaches desired consistency. Simmer the sauce for additional two minutes, then discard the cinnamon stick, stir in the lime juice and salt and pepper to taste. Keep warm, covered.

from the original recipe on Epicurious.