❤ Today is French Mother’s Day aka “La fête des mamans”. Also, when fresh fruit are in season there is nothing like making your own pie filling. So here is a yummy recipe with cherries from my garden and ‘I heart U’ pie crust. Sending love to all the mummies up there ! ❤
- 1lb cherries, pitted
- 2 apples, pilled, cored and cut into fairly small pieces
- 3 tablespoons sugar
- 1 egg wash (to brush the crust)
- 2 pie dough*
- parchment paper
- 9-inch dish pie plate
- cookie cutter in heart shape
For a homemade dough:
- 3 1/4 cup all purpose flour
- 1 + 3/4 sticks of butter, softened
- 13 tablespoons water
- 1 pinch of salt
1 . For the dough: Combine flour and salt in a medium bowl. Cut in the softened butter with your pastry blender (or fork if you don’t have one) until mixture looks like crumbs. Stir in enough water just until flour is moistened. Divide the dough in half and shape each into two balls. Wrap each in plastic food wrap and refrigerate for at least 25 minutes.
2 . In a medium bowl, combine the sugar, apples and cherries and gently toss until well coated.
3 . Preheat oven to 400F. Place parchment paper at the bottom of your 9-inch deep dish pie.
4 . Roll out one disk of dough on lightly floured surface into 12-inch circle. Place dough into 9-inch deep dish pie plate and refrigerate.
5 . Once the second crust is rolled out on a floured surface, lightly pressed with an inverted pie plate (of about the same size) onto its surface to see where the edges of the crust are going to be.
6 . Then, cut out alternating rows of hearts with the cookie cutter. Make sure to save the cut-out heart pieces. They will be going along the edge of the crust.
7 . Take the first crust out of the refrigerator. Add the filling of apples and cherries.
8 . Lift the second crust pie and slide it off the top. You can gently pick it up and readjust. Line the heart around the edge, and brush the whole surface with the egg wash.
9 . Bake for 45 minutes. Cool pie at least 20 minutes before serving