Well, it's no surprise that I'm in the process of cutting back on calories after these two miracles. At the top, an absolutely beautiful brioche baked and gifted by our sweet friend. At the bottom, a cherry cream pie that I created for Thanksgiving, after finding NO recipes for baked cherry cream pie. Quel désastre!
You know you're eating lots of yummy, sugary goodness when your palette looks like an ice cream shop with butter. Mmm--just delicious. I'll make next week's more green. So, here it is for your consideration! Now, (mind you--as Emily would say) this was a first time recipe, so it still needs some tweaking. Have fun experimenting!
Andie's Baked Cherry Cream Pie
• 2 homemade -or- store-bought pie crusts of your choice
• 2 cans of cherry pie filling -or- 2 lbs of pitted cherries
• 1/4 cup of sugar if using filling, 3/4 cup sugar if using fresh cherries
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup heavy -or- whipping cream
• 3 egg yolks (save the whites)
- Heat the oven to 450° (or degree pertaining to your specific pie crust recipe).
- Line the bottom of a 9 inch pie pan with one sheet of pie crust, and lay a sheet parchment paper in the bottom, on top of the crust. Use pie weights or rice to weigh the crust down, and pre-bake for about 10-15 minutes.
To make the filling:
- If you are using fresh, pitted cherries, cut them in half and put them in a medium saucepan with about 1/4 cup water and bring to a boil over high heat. Reduce the heat to medium and cook until the cherries are steamed well, about ten minutes. Remove the heat and mash them into a lumpy, puree. Add the sugar, cinnamon and salt, and stir to mix well. Place in a cool bowl.
- If you are using cherry pie filling, put the filling into a colander and shake over the sink, to get as much of that oozey (and delicious) liquid out. Do this for about five-ten minutes. Once complete, put the filling into a large mixing bowl, and add the sugar, cinnamon and salt, and stir to mix well. (Remember you will be using less sugar with the store-bought filling).
- In another bowl, combine the cream and egg yolks and stir with a whisk or fork to combine.
- Add this mixture to your pie filling, and mix until blended.
- Pour the filling into your pre-baked pie crust (you may have a bit left over, just put that to the side for ice cream toppings!)
- Place your second crust over the top, crimp edges together and decorate as you wish.
- Use the remaining egg whites and brush over the top of the crust, until shiny. This will give you a golden brown finish.
- Bake the pie for about 20-25 minutes or until golden brown on top.
- Cool on a rack or tea towel and serve!