Make one and invite a girlfriend over for a chat! Let the kiddo’s play while you have some “girl” time! Never underestimate the healing and re-energizing effects of girlfriend time! Just Do IT! Breakfast Pastry RecipesĪs always…Thanks so much for stopping by and visiting with me today. I hope you give this wonderful coffee cake a try. I think this would be amazing with blueberry pie filling and lemon zest in the batter! Can you envision a cranberry with orange zest with a little cinnamon? YUM! The possibilities are endless! I think with the cherry topping it will just make it pop! I’ll be honest and tell you that when I make it again…and I will…I’d add 1/2 a teaspoon almond extract to the batter. I was able to whip this up in no time at all, and with the exception of the pie filling, all the other ingredients are usually in your pantry. The big bonus… it’s not too sweet! It really is a beautiful blend of all the things you love about coffee cake. The perfect crumb and packed with wonderful fruit flavor. If the crust is getting too brown before the pie is finished, cover with foil and continue baking.This Cherry Crumble Coffee Cake is everything you want a “coffee cake” to be. Put the pie onto a rimmed baking sheet lined with foil and bake until the filling is bubbling and the crust is browned, about 50 minutes. Brush the top with the egg wash and sprinkle with sugar 4 Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Sprinkle with sugar and spices toss to coat. 3 For the Topping, toss almonds and butter in medium bowl. Beat the remaining egg in a small bowl for the egg wash. 2 Mix cherry pie filling and almond extract in large bowl. Or make a drunken cherry pie by combining the canned filling with vanilla and brandy. So, you can go with Comstock, Lucky Leaf, or store brand for your pie. For the ultimate decadent pie, pair the cherries with dark chocolate, along with anise or cherry pie liqueur.
Trim off the edges and crimp the top and bottom crusts together to seal them. Butter Pie Crust Cherry Filling: I’ve used a number of different brands over the years and have had good results with all of them. Canned cherries for pie are found in the canned fruit aisle of the grocery store. Roll out the second dough the same size and place it over the pie. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Cream the softened butter and sugar together on high speed until light and fluffy, 3 to 5 minutes. Line the pan with parchment paper and set aside. Go around the pie pan pinching and tucking the dough to make a clean edge. Set out a 9 x 13-inch baking dish, or a 10 x 15-inch jelly roll pan. Gently press the dough against the edges of the pan. With a spatula, lift the dough into the pie pan. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop, use a metal spatula and carefully scrape it up and flip it over, then continue rolling until it's about 1/2 inch larger in diameter than your pie pan. On a floured surface, roll out one piece of dough starting at the center and working your way out. When you are ready to make the crust, remove the dough from the freezer and let thaw for 15 minutes. Cover and refrigerate until ready to use. Remove from the heat and let cool completely. Continue to cook until glossy and thickened, 2 to 3 minutes. Stir together the cornstarch and lemon juice in a small bowl until combined and add to the cherry mixture. Stir in the balsamic vinegar and cook for 1 minute. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.)įor the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices release and are hot and bubbling, about 5 minutes. Seal the bags and place them in the freezer until you need them. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Stir gently to combine.įorm the dough into 2 evenly sized balls and place each ball into a gallon resealable plastic bag.
Add the cold water, sugar, white vinegar and salt. In a small bowl, beat one of the eggs with a fork and pour it into the flour mixture. For the sweet pie crust: In a large bowl using a pastry cutter, gradually work the butter and shortening into the flour until it resembles coarse meal, for 3 or 4 minutes.
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