Sunday, October 9, 2011

Cherry Skillet Pie

As you may have noticed my husband hasn't been blogging much here lately.  Works keeping him so busy that when he gets a free minute he's usually sleeping.  So, being the kind wife that I am I decided to help out a little more on the blog, but here's the sad news...I'm not a very good cook.  

But wait!!

I am on the other hand a very good baker!! I can just see the smile coming back across your faces now.  So from here on out there will be more cakes, pies, cookies and my favorite dessert of all - cupcakes. Yay!!

I hope you enjoy the new Milk & Eggs.



Crust                                                                    
1 1/4 cups flour                                                  
1 tsp sugar                                                            
1/2 tsp salt                                                            
1 stick unsalted butter; cold & cubed                    
4-5 tbsp ice water                                                

Filling
1 can tart pitted cherry
1 can cherry pie filling
1 cup sugar
2 tbsp cornstarch
4 tbsp quick-cooking tapioca
1/4 tsp salt
                                                                                                   
Topping
1/2 tsp salt
1/2 sugar
1 cup rolled oats
1/2 flour
1 stick butter; cold and cubed

Turn oven to 350 degree.
Whisk together flour, sugar & salt. Cut in butter until it resembles coarse crumbs. Stir in ice water, one tablespoon at a time.  When you can squeeze a small handful of dough & it sticks together, it is ready.  Form into a disk on a lightly floured surface & wrap in plastic wrap.  Chill for at least 1 hour.

On a lightly floured surface, roll out dough to slightly bigger than your skillet.  Line your skillet with the dough.  In a large bowl places tart cherries, cherry filling, sugar, tapioca & salt and mix well.  Then fill the skillet with the cherry mixture.  Chill in fridge while making the topping.

In a large bowl whisk all ingredients together.  Crumble evenly over filling.

Bake pie for 1 - 1 1/2 hours until pie is golden & filling is bubbling.  Cool for 3-4 hours before serving.


*I may have forgotten to put the cornstarch in the recipe, which is what holds the pie filling together.  Oops.  Note to self - don't forget the cornstarch or your pie will look like the photo above -  but it will still taste amazing. (hehe)

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