Join us for 12 Days of Christmas Recipes! Your favourite TreeTime.ca employees stepped into the kitchen to try out some delicious recipes. Try them out yourself to share with family and friends over the holiday season! (Or keep it all for yourself… we won’t tell!).
Day 4: Sour Cherry Cafloutis and Pie
Here is what Drew had to say:
Picked the Evans Cherries in the summer with my wife and daughters. Then made sour cherry pies from scratch and also some always heavenly sour cherry clafoutis. My secret ingredient is child labor. Haha. In exchange, the littles smother the sour cherry in lots of ice cream and let Dad taste test it.
For the crust:
I use the recipe on the back of the lard container.
For the filling:
6 cups frozen tart cherries (about 24 oz tart cherries)
1 cup sugar
1 tablespoon cornstarch (sometimes I use double this if the cherries are juicy)
1 tablespoons flour (sometimes I use double this if the cherries are juicy)
1/2 teaspoon almond extract (add 1 tbsp amaretto if you have it – optional)
1 tablespoon butter
Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge.
Preheat your oven to 350 degrees F.
To make the filling: add sour cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. Stir frequently. Add in butter and amaretto and continue to stir. After 10 or so minutes, the mixture will begin to thicken and start to bubble. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat.
Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes.
Pour cooled sour cherry pie filling into the crust, then top with pie dough, secure it and make holes for venting.
Bake for 1 hour or until the filling is very bubbly and the crumble is slightly golden brown. Sometimes if cherries are juicy it takes 15 mins longer, other times it takes slightly less time. Check pie after 30 minutes to make sure the crust isn’t burning. If it is getting too dark, cover pie edges with foil.
Allow pie to cool on a wire rack until completely cooled before cutting into it or burn your mouth like I do because of a lack of willpower. The longer the pie rests, the easier it is to serve! Highly suggest warming it slightly and scooping in ice cream.