Casey is away at camp for a couple of days, and she gave me the chance to post to her blog! I am honored and a bit nervous…
I wasn’t sure what I wanted to make, Casey has made a lot of my favorites. I started looking through the pantry for inspiration, and I stumbled across cherry pie filling. That got me thinking.
Just the other day when I dropped Casey off at camp, I overheard a woman talking about a great no roll Amish pie crust. I went in search of such a pie crust. I don’t like rolling out crust, so I thought this would be great. I found one at: http://www.food.com/recipe/my-no-roll-pie-crust-51537/review.
Unfortunately for me, I wanted a double crust pie. No problem! I just doubled the recipe for the crust. Inserting the bottom pie crust in the pie pan was a breeze, you literally just press into into the pie pan! Not so easy for the top crust. Silly me, I didn’t stop to think that a no roll crust would not work so well for a top crust. I tried rolling the top crust, but it is super flaky and does not roll well. Visually the top crust is not particularly pretty.
This is a classic cherry pie recipe. Delicious and simple, just like a summer day. This is great with ice cream or whip cream. Some of us even consider this a breakfast food…it has fruit after all! Next time I would make a single crust, and top the pie with a crumble. It would be easier, and quite tasty!
So without further ado, here is the recipe!
The pie crust recipe can be found at: http://www.food.com/recipe/my-no-roll-pie-crust-51537/review. The pie recipe is from Comstock pie filling.
3 cups flour
2 teaspoon salt
4 teaspoons sugar
1 cup oil
4 tablespoons milk
Preheat oven to 425 degrees
1. Mix dry ingredients together with a fork in a large bowl.
2. Make a well in the center and add the oil and milk.
3. Mix with a fork till it makes a ball.
4. Flatten and press half the recipe into the pie pan.
5. Add two cans 21 oz. each cans of cherry pie filling (or apple)
6. Roll second half of pie crust between two pieces of plastic wrap.
7. Carefully place top crust on pie.
8. Crimp by edges to seal.
9. Cut several 1 inch openings into top crust to vent pie.
Cook pie for 15 minutes at 425 degrees, then lower heat to 325 degrees and cook for an additional 30 minutes. If crust is getting too dark, cover edges of crust with aluminum foil. Cook crust to a golden brown.
Any ideas what I should try to make next? Maybe something with blueberries?? They are in season, yum!