Monday, March 12, 2007
cherry pie
Filling
4.5 bags of Cascadian Farms' frozen cherries
0.5 c tapioca or corn starch
Crust
1.3 c whole spelt flour
0.5 c palm shortening
0.5 t sea salt
3-5T cold water
Topping
1 c whole spelt flour
0.5 c sucanat
0.5 t ground cinnamon
about 0.5 c canola, sunflower or safflower oil
Cook the fruit over med-high heat until the fruit is just defrosted and the juices are running out. Ladle out the fruit, leaving the juices behind for another recipe. In a bowl, mix together all of the filling elements.
In another bowl, mix together the crust. Roll out on a floured surface and put in the bottom of a pie pan.
Reusing the crust bowl, mix together the topping. Add only enough oil to make a dry, crumby mixture that forms small balls. Pour the filling into the pie crust and then spoon the topping over the fruit filling. Place the pie pan on a pizza pan. Cover loosely with aluminum foil. Bake for 30 minutes at 400 degrees. Uncover the pie, and bake for an additional 10-15 minutes at 400 until the topping is nicely browned. Watch carefully as it will go from brown to black very quickly.
4.5 bags of Cascadian Farms' frozen cherries
0.5 c tapioca or corn starch
Crust
1.3 c whole spelt flour
0.5 c palm shortening
0.5 t sea salt
3-5T cold water
Topping
1 c whole spelt flour
0.5 c sucanat
0.5 t ground cinnamon
about 0.5 c canola, sunflower or safflower oil
Cook the fruit over med-high heat until the fruit is just defrosted and the juices are running out. Ladle out the fruit, leaving the juices behind for another recipe. In a bowl, mix together all of the filling elements.
In another bowl, mix together the crust. Roll out on a floured surface and put in the bottom of a pie pan.
Reusing the crust bowl, mix together the topping. Add only enough oil to make a dry, crumby mixture that forms small balls. Pour the filling into the pie crust and then spoon the topping over the fruit filling. Place the pie pan on a pizza pan. Cover loosely with aluminum foil. Bake for 30 minutes at 400 degrees. Uncover the pie, and bake for an additional 10-15 minutes at 400 until the topping is nicely browned. Watch carefully as it will go from brown to black very quickly.
Labels: recipes
# posted by Elizabeth @ 12:16 PM 
