Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 teaspoon salt

  3. 1 cup butter flavored shortening, chilled (recommended: Crisco)

  4. 1/2 cup ice cold water (plus 1 tablespoon) Leftover crust

  5. 8 red cherries

  6. 15 dried cherries

  7. 1 tablespoon baking glitter, if desired

  8. 1 (12-ounce) frozen package dark sweet cherries, thawed, (recommended: Dole)

  9. 21/2 cups frozen, pitted red tart cherries, thawed

  10. 1/2 cup dried cherries

  11. 3 tablespoons melted butter

  12. 1/4 cup tart cherry juice concentrate

  13. 3 drops almond extract

  14. 3 drops red food coloring

  15. 1 1/3 cups granulated sugar

  16. 1/2 vanilla bean pod (extracted seeds only)

  17. 1/4 cup minute tapioca (recommended: Kraft)

  18. 1 tablespoon cream

  19. 1 tablespoon granulated sugar

  20. 1/4 cup powdered sugar

  21. 2 tablespoons cream

Instructions Jump to Ingredients ↑

  1. 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 9-inch 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 use for cutting cherry blossoms.

  2. Roll out excess trimmings from crust. Cut of circles of pie dough to desired size with round cookie cutter . With knife, cut petals. Place dried cheery or half of thawed cherry in center of each blossom and bake on cookie sheet in a preheated 425 degrees F oven. Sprinkle with baking glitter, if desired.

  3. 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 Unfold top crust and cover the filling. Crimp to seal edges. Brush with cream and sprinkle with granulated sugar. Bake at 425 degrees F for 50 minutes. Cover crust with foil when desired color appears. Remove pie from oven. Decorate with cherry blossoms and glaze.

  4. Mix together powdered sugar and cream until a thin stream appears when the spoon is lifted from the bowl. Drizzle glaze over pie while still hot.


Send feedback