Bleeding Heart Cherry Pie

* Exported from MasterCook *

Bleeding Heart Cherry Pie

Recipe By : Cooking Live Show #CL8923
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 flaky pie dough recipe - a frozen unbaked
-- pie shell and dough cut outs
3/4 cups plus 1 tablespoon sugar
2 tablespoons instant tapioca
1 tablespoon cornstarch
6 cups pitted sour cherries
1 teaspoon almond extract

Preheat oven to 450 degrees. Place a piece of foil on the bottom of
the oven to catch any drips.

In a large bowl, whisk together the 3/4 cup sugar, tapioca, and
cornstarch. Toss in the cherries and almond extract and set aside for
15 minutes.

Remove the pie plate from the freezer and, using a pastry brush,
lightly moisten the dough along the rim with water. Toss the cherry
mixture briefly and spoon it into the unbaked pie shell. Place the
dough cut-outs around the outside edge, overlapping them slightly. One
the outside circle is complete, begin another concentric row of
overlapping dough hearts. Leave a few open spaces here and there which
will act as vents. If using different size cutters, use the larger
ones near the edge and the smaller ones in the center.

When the pie is completely covered, brush the top lightly with cold
water and sprinkle evenly with remaining tablespoon of sugar. Bake for
20 minutes until the pastry begins to brown. Lower the heat to 375
degrees and bake until the top is nicely browned and the juice is
bubbling out, about 15 minutes more. Cool on a rack for at least 2
hours.

Yield: one 9-inch pie




- - - - - - - - - - - - - - - - - -