Liz Bushong came up with this brilliant take on cherry pie -- put it in a pastry envelope!
Here's Liz's version, using frozen piecrust and canned cherry pie filling. I've got plans, too, but will be adapting it slightly for my dear ones.
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PIE IN A PASTRY ENVELOPE
2 cups flour
5 tablespoons butter
a sprinkle of salt
icewater as needed
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tablespoon of sugar
any kind of jam (I'll be using red currant)
Heat oven to 400 degrees.
Cut flour, butter and salt together until it looks crumbly -- then add water, a few tablespoons at a time, until it balls together. Thickly flour your working area, then roll the ball out until it's approx. 1/4" thick. (Add flour on the top as needed, if it feels too sticky.) Cut large squares. (Liz cut small hearts with a cutter, as well.)
Transfer squares to ungreased cookie sheet; add a few tablespoons of jam to each, then fold three corners up, using the photo as a guide, pressing with your fingers to hold. (Add the heart on top. Liz has good step-by-step photos for this.) Sprinkle with sugar -- bake for 10 min., until lightly brown. Serve warm, with a squirt of whipped cream alongside. (Leftovers would be especially cute in lunchboxes the next day.)
Makes 6-8 'envelopes,' perfect for your Valentines' dessert tonight.
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