Ingredients
Crust:
- 1/4 cup butter, salted
- 1/2 cup butter-flavored shortening (recommended: Crisco)
- 2 cups white lily flour, plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour (recommended: Soft as Silk)
- 1/2 teaspoon salt
- 3 teaspoons powdered sugar
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice water (add more water as needed for High Altitude)
Filling:
- 2 (12-ounce) bags frozen cherries, dark and sweet (recommended: Cascadian Farms)
- 1/2 cup dried cherries
- 11/4 cups sugar (1 cup high altitude)
- 3 tablespoons Minute Tapioca
- 1/2 teaspoon real almond extract
- 1 teaspoon lemon juice, fresh squeezed
- 1/2 teaspoon lemon zest
- Pinch salt
- 1/2 teaspoon vanilla extract
- 1/2 cup 100 percent black cherry juice (recommended: Knudsen Brand)
- 1 ounce cherry flavored brandy (recommended: Kirschwasser)
- 2 tablespoons butter, cubed
- Egg wash (1 egg and 2 tablespoons of water whisked)
- Large granule sugar for decoration
Crust Preparation:
Description
Food Network Invites You To Try This Artisan Double-Cherry Pie Recipe From Food Network Challenge.
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