Sunburst Cherry Blossom Pie

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
1 pie
Level:
Intermediate

CATEGORIES
Ingredients
  • For the crust:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup butter flavored shortening, chilled (recommended: Crisco)
  • 1/2 cup ice cold water (plus 1 tablespoon)
  • For the Cherry Blossoms:
  • Leftover crust
  • 8 red cherries
  • 15 dried cherries
  • 1 tablespoon baking glitter, if desired
  • For the Filling:
  • 1 (12-ounce) frozen package dark sweet cherries, thawed, (recommended: Dole)
  • 21/2 cups frozen, pitted red tart cherries, thawed
  • 1/2 cup dried cherries
  • 3 tablespoons melted butter
  • 1/4 cup tart cherry juice concentrate
  • 3 drops almond extract
  • 3 drops red food coloring
  • 1 1/3 cups granulated sugar
  • 1/2 vanilla bean pod (extracted seeds only)
  • 1/4 cup minute tapioca (recommended: Kraft)
  • 1 tablespoon cream
  • 1 tablespoon granulated sugar
  • For the Glaze:
  • 1/4 cup powdered sugar
  • 2 tablespoons cream
  • For the Pie Crust:
Directions
For the Pie Crust:

Place flour, salt and shortening in a bowl. Cut in shortening using a pastry blender until pea-sized pieces form. Add water and toss with a fork until mixture holds together. Refrigerate until chilled. Cut in half and roll out bottom crust to fit 9-inch pie pan. Roll top crust and cut spokes with serrated cutting wheel. Fold spokes to center and set aside.. Extra trim from crust may be use for cutting cherry blossoms.

For the Cherry Blossoms:

Roll out excess trimmings from crust. Cut of circles of pie dough to desired size with round cookie cutter. With knife, cut petals. Place dried cheery or half of thawed cherry in center of each blossom and bake on cookie sheet in a preheated 425 degrees F oven. Sprinkle with baking glitter, if desired.

For the Filling:

Drain cherries. Place in a glass mixing bowl and microwave until at least room temperature. Pour melted butter over cherries. Mix sugar, vanilla bean seeds and tapioca and add to bowl. Combine cherry juice concentrate, almond extract and food coloring. Pour over cherries and mix gently. Place in pie shell Unfold top crust and cover the filling. Crimp to seal edges. Brush with cream and sprinkle with granulated sugar. Bake at 425 degrees F for 50 minutes. Cover crust with foil when desired color appears. Remove pie from oven. Decorate with cherry blossoms and glaze.

For the Glaze:

Mix together powdered sugar and cream until a thin stream appears when the spoon is lifted from the bowl. Drizzle glaze over pie while still hot.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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