Luscious Cherry Pie

I am still obsessing over culinary schools.....hmmmpph.....I REALLY want to attend the French Pastry School. How amazing would that be to wake up in the morning, in Chicago, and go to class to learn how to make a perfect loaf of bread, or how to pipe intricate designs on a wedding cake? I do not know what to do.

LATTC is another option, warm Los Angeles weather- where I want to live for awhile, great location for acting/auditions as well. The only problem with LATTC, is that I accidently logged on to there master plan for the next five years, and it turns out there facilities are in need of upgrade and repair. Maybe that is why it is so cheap. :(

In the meantime, I will continue baking and improving my portfolio.

A few weeks ago I made a cherry pie for my family and it turned out delish if I say so myself. I decided to experiment with the crust which was a success, and the filling is simple yet scrumptious. I accidently put my crust in a deep dish pie plate, but I ended up loving the way it looked!

Cherry Pie

Crust:

1 1/2 cups All purpose flour

1 Tbs. Butter

2-3 Tbs. water

2 tsps. sugar

Filling:

4 Cups fresh door county cherries (or cherries of your choice)

3/4 C. granulated sugar

1 tsp. almond extract

dash nutmeg, cinnamon, ground cloves

1. In food processor, add flour, butter and sugar. Pulse until flour resembles course crumbs (like cornmeal) Turn processor on and add two tablespoons of water. Turn off processor. If it looks too dry turn on again and add remaining tablespoon of water. Roll into ball and place on lightly floured surface.

2. Roll dough out and cut out slightly larger than pie plate. Roll dough onto rolling pin for easy transfer to pie plate.

3. Spray pie plate with cooking spray to ensure easy removal of pie slice.

4. Place dough in pie plate and cut remaining crust around edges with butter knife.

5. Mix the filling ingredients in a large bowl and add to pie crust.

6. To make lattace top. roll left over crust flat. Cut strips using ridge cutter (make sure strips are slightly larger than pie plate as they shrink when baked.) lay out over crust and press seams together.

7. For a shine to crust, mix one egg white with a splash of milk. Brush over crust and sprinkle with baking sugar crystals.

finisimo