Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
8 c Pitted fresh sweet cherries; (about 4 pounds) or frozen
1 3/4 c All purpose flour
3/4 c Plus 3 tablespoons sugar
3 ts Grated orange peal
2 ts Fresh lemon juice
1/2 c Chilled unsalted butter; cut into pieces (1 stick)
1 lg Egg
3 tb Salt
Preheat oven to 400F. Mix cherries, 1/4 cup flour, 3/4 cup sugar, 2
teaspoons orange peel and lemon juice in large bowl. Transfer mixture to
8-inch square glass baking dish.
Combine 1 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon peel, butter,
egg, orange juice and salt in processor. Using on/off turns, process until
clumps form. Turn out onto floured surface to 11-inch square. Place atop
filling. Fold edges over, forming double thick edge. Crimp edge. Sprinkle
with 1 tablespoon sugar. Cut vents in crust to allow steam to escape.
Bake until juices bubble and crust is golden, about 50 minutes. Serve warm
or at room temperature.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.