CHERRY CRISP PIONEER WOMAN RECIPES

Steps:

• Preheat oven to 350°.  For the crisp: In a medium mixing bowl, combine the almonds, oats, flour, brown sugar, salt and cinnamon. Stir in the honey. Add the cold butter and cut it into the oat mixture with a pastry blender or a fork. Place in the refrigerator while you prep the filling.  For the filling: In a large mixing bowl, combine the sugar and cornstarch. Stir in the cherries, almond extract and lemon juice until well coated.   Butter a 10-inch cast-iron skillet. Place the cherry filling in the skillet in an even layer and top with the crisp topping. Bake for 35 to 40 minutes, until the edges are bubbly and the topping is golden brown. Let rest 15 minutes then serve with scoops of vanilla ice cream. 

Steps:

• For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Add the water, sugar, white vinegar and salt. Stir gently to combine. Divide the dough in half and form each half into a ball. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Place the bags of dough in the freezer until you need them. For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes. Stir in the balsamic vinegar and cook for 1 minute. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely, about 30 minutes. Cover and refrigerate until ready to use. Remove the dough from the freezer and let thaw until slightly softened. Put a rack in the lowest position of the oven and preheat to 375 °. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Sprinkle some flour over the top of the dough if it’s a bit too moist. If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over. Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan. Fill with the cooled cherry filling. Roll out the other round of dough to the same size and place it over the pie. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Cut a few vent holes in the top crust. Beat the remaining egg in a small bowl for the egg wash. Brush on the top crust and sprinkle with sugar. Put the pie on a foil-lined baking sheet. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. If the crust is browning too quickly, cover with foil and continue baking. Let cool about 2 hours before slicing. Serve with ice cream.