Crust (yields generous 2 lbs. of dough)
(adapted from the Silver Palate Good Times Nut Cookies with a tweak from Eating Well, November 2008)
10 oz. unsalted butter, room temperature
5 oz. granulated sugar
1 egg
12 oz. all-purpose flour
1 teaspoon baking powder
good pinch of salt
4 oz. ground hazelnuts
1 teaspoon vanilla extract
½ teaspoon lemon zest
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and the sugar until combined. In a separate bowl, combine the flour, baking powder, pinch of salt and ground hazelnuts. Whisk once or twice to combine the dry ingredients. With the mixer on low add the egg to the butter/sugar mixture, scrape down the bowl once or twice and then add the dry ingredients in three additions. Scrape down the bowl, add the lemon zest and vanilla extract, mix just until combined. Turn out the dough onto lightly floured parchment paper, divide it in half and wrap each half in plastic. Refrigerate several hours or overnight before rolling out. I use approximately 10 oz. of dough for the bottom crust and 10 oz. of dough for the top when I bake this cherry pie in an 8” cast iron skillet. (This also makes tasty cookies- roll and cut as you would sugar cookie dough.)
Fresh Cherry Pie filling
(This is not an overly sweet pie, making it ideal for breakfast. You can gussy it up for dessert by serving it with Frangelico whipped cream. Or put the whipped cream in your morning coffee, teamed with the pie.)
4 cups pitted sweet cherries
½ cup granulated sugar
1 Tablespoon brown sugar
2 Tablespoons cornstarch
1/8 teaspoon cinnamon
1 teaspoon orange juice
½ teaspoon orange zest
1/4 teaspoon almond extract
egg wash made with one egg yolk beaten with one Tablespoon of cream or milk
1 Tablespoon sanding sugar (or Sugar in the Raw) for sprinkling on top
In a small bowl combine sugars, cornstarch and cinnamon. Whisk to combine. In a large bowl, toss the sugar mixture over the cherries, then add the orange juice, zest and almond extract. Let this mixture sit for a bit while you roll out the top and bottom crusts. Pre-heat oven to 375 degrees (because the dough is more cookie than crust, you need the 375 degree temperature.) Pour cherry filling into 8” cast iron skillet lined with hazelnut crust. Top with lattice strips or cut-outs. Brush with egg wash, sprinkle with sugar, cover the edges with strips of aluminum foil and bake at 375 for approximately 30 minutes. Reduce heat to 350 degrees and bake for an additional 20-30 minutes, until filling bubbles.
Frangelico Whipped Cream
½ cup heavy cream
1 Tablespoon Frangelico liqueur
Beat the cream with an electric mixer until soft peaks form. Stir in the Frangelico.
(adapted from the Silver Palate Good Times Nut Cookies with a tweak from Eating Well, November 2008)
10 oz. unsalted butter, room temperature
5 oz. granulated sugar
1 egg
12 oz. all-purpose flour
1 teaspoon baking powder
good pinch of salt
4 oz. ground hazelnuts
1 teaspoon vanilla extract
½ teaspoon lemon zest
In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and the sugar until combined. In a separate bowl, combine the flour, baking powder, pinch of salt and ground hazelnuts. Whisk once or twice to combine the dry ingredients. With the mixer on low add the egg to the butter/sugar mixture, scrape down the bowl once or twice and then add the dry ingredients in three additions. Scrape down the bowl, add the lemon zest and vanilla extract, mix just until combined. Turn out the dough onto lightly floured parchment paper, divide it in half and wrap each half in plastic. Refrigerate several hours or overnight before rolling out. I use approximately 10 oz. of dough for the bottom crust and 10 oz. of dough for the top when I bake this cherry pie in an 8” cast iron skillet. (This also makes tasty cookies- roll and cut as you would sugar cookie dough.)
Fresh Cherry Pie filling
(This is not an overly sweet pie, making it ideal for breakfast. You can gussy it up for dessert by serving it with Frangelico whipped cream. Or put the whipped cream in your morning coffee, teamed with the pie.)
4 cups pitted sweet cherries
½ cup granulated sugar
1 Tablespoon brown sugar
2 Tablespoons cornstarch
1/8 teaspoon cinnamon
1 teaspoon orange juice
½ teaspoon orange zest
1/4 teaspoon almond extract
egg wash made with one egg yolk beaten with one Tablespoon of cream or milk
1 Tablespoon sanding sugar (or Sugar in the Raw) for sprinkling on top
In a small bowl combine sugars, cornstarch and cinnamon. Whisk to combine. In a large bowl, toss the sugar mixture over the cherries, then add the orange juice, zest and almond extract. Let this mixture sit for a bit while you roll out the top and bottom crusts. Pre-heat oven to 375 degrees (because the dough is more cookie than crust, you need the 375 degree temperature.) Pour cherry filling into 8” cast iron skillet lined with hazelnut crust. Top with lattice strips or cut-outs. Brush with egg wash, sprinkle with sugar, cover the edges with strips of aluminum foil and bake at 375 for approximately 30 minutes. Reduce heat to 350 degrees and bake for an additional 20-30 minutes, until filling bubbles.
Frangelico Whipped Cream
½ cup heavy cream
1 Tablespoon Frangelico liqueur
Beat the cream with an electric mixer until soft peaks form. Stir in the Frangelico.
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