Make Merry Memories in the Kitchen with this Festive Holiday Favorite
As the holidays approach, one of Dana Dumas’ favorite desserts to make is cherry pie. Dumas, chief executive officer and founder of SugarJam Bake Shop and Bistro located in the North Scottsdale Airpark, says the fruit’s bright red color makes it a perfect festive pie for the season.
“I use red tart cherries and sweet plum cherries together, which gives it a sweet tart taste,” Dumas shares.
To make this delightful cherry pie, check out Dumas’ recipe below.
Cherry Pie: Makes one 9” deep-dish pie
1 -1/2 cups all purpose flour
1/4 teaspoon of salt
1/2 cup of cold butter, sliced
4 -5 tablespoons of ice water
Preheat oven to 375 degrees.
In a large bowl, combine flour and salt. Cut in butter with a pastry blender until the mixture looks like meal. Gradually add ice water until dough is formed.
Transfer dough onto a lightly floured sheet of plastic wrap and make a disc. Lightly flour top of pie dough and place another sheet of plastic wrap on top. Roll the dough from the center to make 1/8″ thickness.
Let dough rest in the refrigerator for 20 minutes, then roll one disc into pan to make the bottom crust. Press pie dough lightly into pan and prick with fork at bottom to air pie while cooking. With the second disc, roll it out, then use a pastry wheel to make 1/2″ lattice bands.
1 cup fresh red tart cherries, pitted
1 cup fresh red plum cherries, pitted
1 -1/2 cup boiling water
1/3 cup corn starch
1/2 cup pure cane sugar
1 tsp of Madagascar vanilla bean
1/2 tsp of almond extract
1 tsp unsalted butter
1/4 tsp fine sea salt
Egg wash – 1 egg and 1/2 tsp cold water
Add the fresh cherries to the boiling water and quickly remove pan from heat. Add sugar, vanilla bean, almond extract, sea salt and corn starch. Stir ingredients together and add butter.
Fold fruit mixture into cold pie shell and add lattice top. Brush with egg wash.
Put into oven for 30 minutes and bake until bubbly. The pie should have a nice golden brown crust. Top it with your favorite ice cream, or for something a bit different, try it with a dollop of lightly sweetened whipped cream.
For more information on SugarJam Bake Shop, visit 7950 E. Redfield Rd., Suite 100, Scottsdale, call 480.948.6210 or visit SugarJamCookies.com.