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.
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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