Sunburst cherry blossom pie

Sunburst cherry blossom pie 1) Make the pie crust: place flour, salt and shortening in a bowl. Cut in shortening using a pastry blender until pea-sized pieces form. Add water and toss with a fork until mixture holds together. Refrigerate until chilled. Cut in half and roll out bottom crust to fit a 23 cm pie pan. Roll top crust and cut spokes with serrated cutting wheel. Fold spokes to center and set aside. Extra trim from crust may be used for cutting cherry blossoms.

Make the cherry blossoms: roll out excess trimmings from crust. Cut circles of pie dough to desired size with round cookie cutter. With knife, cut petals. Place dried cherry or half of thawed cherry in center of each blossom and bake on cookie sheet in a preheated oven at 200 degrees C. Sprinkle with baking glitter, if desired.

Make the filling: drain cherries. Place in a glass mixing bowl and microwave until at least room temperature. Pour melted butter over cherries. Mix sugar, vanilla bean seeds and tapioca and add to bowl. Combine cherry juice concentrate, almond extract and food coloring. Pour over cherries and mix gently. Place in pie shell.

Bake the pie: unfold top crust and cover the filling. Crimp to seal edges. Brush with cream and sprinkle with granulated sugar. Bake at 200 degrees C for 50 minutes. Cover crust with foil when desired color appears. Remove pie from oven. Decorate with cherry blossoms and glaze.

For the glaze: mix together icing sugar and cream until a thin stream appears when the spoon is lifted from the bowl. Drizzle glaze over pie while still hot.

Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.