Our 2017 Fair is over, and I would say we had a pretty great Fair! As usual I will be posting some of the Champion 4-H Winning Recipes. This week’s recipe comes from Marissa Hurst. Marissa is in the Lucky 13 club and participates in many other 4-H projects like Beef, Goat and Buymanship.
Her pie this year won Champion pie in the 4-H Foods and Nutrition Division and it is to die for! I bought it this year in the Silent Auction and half is already gone in my household. It is so good that I thought I would share the recipe with you!
Cherry Almond Pie
4 C. cherries halved and pitted
1/2 C. fresh raspberries
3/4 C. sugar may use 1/2 C for tartness preference
1/4 C. cornstarch
1T lemon juice
1 tsp vanilla
1/4 tsp almond extract
1T cold unsalted butter but into small cubes
1 egg
1T milk
1/4 C. sliced almonds
Sugar
Make pie crust
In large bowl stir cherries, raspberries, sugar, cornstarch, lemon juice, vanilla and almond extract together until thoroughly combined. Set filling aside as oven preheats.
Preheat oven to 400 degrees.
Roll our chilled pie dough and place in pie dish. Spoon the filling into the crust and discard some of the leftover juices in the bottom of the bowl.
Dot the pieces of butter on top of the filling.
Place top crust and seal edges.
Mixt together the egg and milk. Brush on the top of pie crust.
Sprinkle with almonds and sugar.
Place on baking sheet and bake for 20 minutes. Turn down oven to 375 and place on a pie shield over pie. Bake an additional 30-35 minutes.
Allow pie to cool 3 hours prior to serving.