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Monday, July 12, 2010

Weekly Recipes: Belated July 10

It is the pie edition of recipes today. I'm sorry for the delay, we've had a rather busy week.

Apricot Pie

This was a recipe I picked up from a homesteading list-serv. I tweaked it a tiny bit and we all enjoyed it. It would be better with a double crust, so that's what I'm posting here, but we only had one crust in the freezer, and I did it singly and it tasted fine, just wasn't quite as pretty as it would have been.

5 cups apricot halves (I used our frozen ones from last year, fresh would have been better)
1 teaspoon fresh lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon (I used Ceylon cinnamon)
3 tablespoons butter, cut into small pieces
1 recipe Flaky Butter Crust

Preheat oven to 425 degrees F and line a 9 inch pie pan with pastry.

Mix all ingredients in a bowl and pour into prepared pie pan. Dot with butter and top with pie pastry. Flute edges and cut vents in top of pastry. Bake for 40 - 45 minutes, or until filling is bubbly and crust is browned.

Allow to cool and serve with chantilly cream or vanilla ice cream.

Fresh Cherry Pie

This is a recipe that began with a Cuisine Magazine recipe. I have modified it a little bit and it is our favorite. This also uses a double crust, though a lattice top is the prettiest. Every now and then I take the time to make the lattice crust for this pie.

6 cups pitted sour cherries and their juice, separated (you can use thawed, frozen pie cherries as well)
1 1/2 cups sugar
1/3 cup tapioca starch
1/2 teaspoon almond extract
1 recipe Flaky Butter Crust
cinnamon sugar

Heat cherry juice in a medium saucepan over medium heat until reduced at least by a third and no more than half. Set aside to cool.

Preheat oven to 425 degrees F and line a 9 inch pie pan with pastry.

Put cherries in a medium to large mixing bowl. In another bowl, mix sugar and tapioca starch together. Add sugar mixture to cherries along with almond extract and reduced cherry juice. Mix thoroughly and pour into prepared pie pan. Cover filling with top crust and cut vents into it. Sprinkle with cinnamon sugar and bake for 30 minutes. Reduce heat to 350 and bake another 20-30 minutes, or until crust is browned and filling is bubbly.

Allow to cool and serve with vanilla ice cream or Chantilly cream.

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