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Cherry Almond Piepops

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Monday, 31 October 2011
List of viewable recipes from "Cutie Pies" by Dani Cone

Recipe from Cutie Pies by Dani Cone (Andrews McMeel Publishing, 2011)

ImageHigh 5 Pie's take on a classic cherry pie, this delicious version features almonds, cinnamon, and a pinch of allspice. This recipe was one of the very first we introduced upon launching the business, and it's been a top-seller ever since. We also feature it in full-sized pies, Cutie Pies, Piejars, and Flipsides, so try them all! It's a terrific year-round, any-occasion recipe. Consider it a new classic.

Makes 50 Piepops (or 1 double-crust 9-inch pie, 1 double-crust 7-inch deep-dish pie, 16 Cutie Pies, 36 Petit-5s, 8 Piejars, 10 Flipsides)

  • 1 pound (about 2 1/2 to 3 cups) fresh or thawed frozen tart pie cherries
  • 1 scant teaspoon vanilla extract
  • 1 scant teaspoon pure almond extract
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons cinnamon
  • Pinch of ground allspice
  • 1/4 cup slivered almonds
  • All-Butter Crust, see below
  • 1 egg, lightly beaten

1. Preheat the oven to 375°F. Place a rack in the center of the oven. Lightly spray the baking sheets with nonstick pan spray.

2. To make the filling, in a large bowl, combine the cherries, vanilla, and almond extract.

3. In a small bowl, mix together the sugar, cornstarch, cinnamon, allspice,
and almonds.

4. Pour the sugar mixture over the cherries, and toss to thoroughly coat. Drain the mixture slightly to avoid having too much liquid.

5. To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions. Cut 100 2 1/2-inch-diameter circles from the dough. Reroll the dough to make all the circles, making sure to avoid overhandling the dough.

6. Lay half the circles on the prepared baking sheets. Brush the circles lightly with the beaten egg. Place a lollipop stick across the center of the circle, with the tip about 1/2 inch from the edge. Press the stick gently into place.

7. Spoon about 1 tablespoon of the filling onto each of the dough circles. For each Piepop, lay a circle of dough over the pop, and press firmly around the edge with the tip of your thumb, making a good seal.

8. Cut 3 (1/4-inch) vent slits into the top of each Piepop, and brush lightly with the remaining beaten egg.

9. Bake for 15 minutes, or until golden brown. Repeat with the remaining Piepops.

Crust Options: All-Butter (or Vegan)
Shape Options: Piepop (or 9-inch pie, 7-inch deep-dish pie, Cutie Pie, Petit-5, Piejar, Flipside)

All-Butter Pie Crust

Makes 1 double-crust 9-inch pie, 2 single-crust 9-inch pies, 16 Cutie Pies, 36 Petit-5s, 8 Piejars, 10 Flips ides, or 50 Piepops

This phenomenal crust is a perfect complement to sweet or savory recipes. It is flaky yet substantial, and never disappoints once you get the hang of it. The All-Butter Pie Crust is your go-to crust; it works with all pie shapes and recipes. Although this recipe, which was developed in our High 5 Pie kitchen, is not the same as my Grandma Molly's, rest assured it is so good that even Grandma Molly approves!

  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
  • ¾ cup ice water

 

1. In a large bowl, combine the flour, salt, and sugar, and mix well.

2. Add the butter to the flour mixture, and mix gently with a pastry blender, a fork, or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.

3. Gradually add the water to the flour mixture, 1 tablespoon at a time, and continue mixing the dough until it comes together and forms pea-sized or crouton-sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.

4. With your hands, gather the dough crumbs together to form 2 patties, gently molding the crumb-like mixture into a patty shape and being careful not to overhandle the dough. Wrap each patty in plastic wrap.

5. Chill the dough for at least 1 hour, or up to 3 days. The dough can also be frozen for up to 2 weeks.

6. When you're ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On a lightly floured surface, roll out each of the 2 dough patties to about a 1/4-inch thickness, lightly dusting it with flour, if needed, to prevent sticking, and making sure
to roll the dough evenly.

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Last Updated ( Monday, 31 October 2011 )
 
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