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What Is Cherry Pie Crust Recipe - Yahoo Recipe Search
Food52This fruit crumble was conceived in the wake of my infatuation with the tart crust method transmitted by Dave Lebowitz (here on genius recipes titled “Paule Caillat’s brown butter tart crust”). The method derives from outside the box of all pastry crusts. After I made it the first time, I immediately wondered what it would be like if I added some almond flour and corn meal to it, but for fear of ruining the whole pastry crust concept I decided to experiment with a sort of variant as a crumble topping. It was so good as a crumble— sturdier than a streusel and more like a sort of almond cookie— that I have yet to try the variant as a pie crust though I think it might work; but I’ve been making the crumble ever since. I’ve used all different combinations of soft summer fruit but always with at least half cherries, adding in whatever other soft fruit I have in the kitchen – plums, peaches, blueberries or blackberries and occasionally a handful of dried fruit, raisins or cut up dried plums. There is minimal sugar in the topping and I have not been adding any sugar to the fruit at all; the condensed juices from the cherries is a perfections of sweetness. (NB have tried without cherries, with blueberries and ripe peach and it is still very good. But half cherry is best.) You might not think any of this will work at all but it does. I've also used pecans for the nut component and that is also startlingly delicious.Food52Even though it's *technically* a tart, this was all I ate on Pi Day last year. As much as I wished it were summer, so I could make a really good fruit pie or tart with all the fresh peaches and berries, we can’t always get what we want. So I settled (and by settled, I mean I was perfectly happy to select) chocolate and cherry preserves. With regards to the mousse filling, you can use your preferred recipe, be it vegan (made with nondairy milk or avocados) or filled with cream and egg whites. As long as these decadent things exist, life will be pretty good. So grab a fork and cup of coffee and dig in! Recipe inspired by Oh, Ladycakes.Food.comi don't remember what prompted me but i decided that i needed to make a bluberry pie. oddly enough, none of my cookbooks had a recipe so i turned to my friend the internet. after finding countless "thaw frozen dough, add canned pie filling" recipes i decided to try and put together one of my own. you will need 1 9-inch pie crust. i like to use one i found here, #20984 flaky pie crust posted by teresa m. it's easy to make and use but, if you have your own favorite, go ahead and use it. though i haven't tried it yet, i have a feeling this would be just as good with any other berry, cherry, apple, or even peach filling. one more note - prep time is estimated and depends mainly on your choice of crust.
