Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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|# of Servings:
- 2 1/2 cups flour
- 2 sticks very cold unsalted butter, diced
- 1 teaspoon salt
- 2 tablespoons powdered sugar
- 10 tablespoons ice water
- 1 whole egg
- 2 tablespoons milk
- 4 cups pitted cherries
- 1/4 cup flour
- 1/2 cup sugar
- Juice of 1 lemon
- 1/8 teaspoon cinnamon
- Place crust ingredients in food processor and pulse until butter resembles
- Add ice water one tablespoon at a time; pulse once after each addition.
- Dough will start to come together with butter pieces still visible.
- Mold into a disc, cover and cool for 30 minutes.
- Cut off 1/4 of the dough and reserve.
- Roll rest of dough out on a floured surface until 1/8 of an inch thick.
- Place in pie pan, tucking excess dough underneath the lip, crimp with a
fork, cool for another 30 minutes.
- Preheat oven to 400 degrees.
- Combine filling ingredients in a large bowl and stir. Add filling to crust.
- Roll leftover dough on a floured surface to 1/8 of an inch thick, and place
over the top of the pie, pinching the edge to seal with bottom layer. Make
slits on top of pie.
- Mix egg and milk in separate bowl, and brush over top of pie.
- Place pie in 400-degree oven for 20 minutes. Then reduce heat to 350 degrees
and bake for another 40 minutes.Cool before slicing.