How To make Bleeding Heart Cherry Pie
1 flaky pie dough recipe - a frozen unbaked
-- pie shell and dough cut outs 3/4 cups plus 1 tablespoon sugar
2 tablespoons instant tapioca
1 tablespoon cornstarch
6 cups pitted sour cherries
1 teaspoon almond extract
Preheat oven to 450 degrees. Place a piece of foil on the bottom of the oven to catch any drips.
In a large bowl, whisk together the 3/4 cup sugar, tapioca, and cornstarch. Toss in the cherries and almond extract and set aside for 15 minutes.
Remove the pie plate from the freezer and, using a pastry brush, lightly moisten the dough along the rim with water. Toss the cherry mixture briefly and spoon it into the unbaked pie shell. Place the dough cut-outs around the outside edge, overlapping them slightly. One the outside circle is complete, begin another concentric row of overlapping dough hearts. Leave a few open spaces here and there which will act as vents. If using different size cutters, use the larger ones near the edge and the smaller ones in the center.
When the pie is completely covered, brush the top lightly with cold water and sprinkle evenly with remaining tablespoon of sugar. Bake for 20 minutes until the pastry begins to brown. Lower the heat to 375 degrees and bake until the top is nicely browned and the juice is bubbling out, about 15 minutes more. Cool on a rack for at least 2 hours.
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Cherry Pie Recipe Link:
I used the America's Test Kitchen recipe for a double-crust pie crust but can't link it because it's behind a pay wall.
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I made a Misha one. I made a Jensen one. Now I need Jared, Richard, and Mark. xD
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1880 Deep Dish Egg Custard Pie - Old Vintage Recipes - Step by Step - How to Cook Tutorial
Egg Custard Pie Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Egg Custard Pie recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Purchase Collard Valley Cooks Cookbooks:
DEEP DISH CUSTARD PIE (new recipe is not in our cookbooks)
3 CUPS SUGAR
2 TBSPS. FLOUR
1 1/2 CUPS CREAM (EVAPORATED MILK)
1/2 CUP BUTTER
9 EGGS, BEATEN
1 TBSP. VANILLA
1/2 TSP CINNAMON OR NUTMEG
Pre-heat oven to 450 degrees. Bake a deep- dish
pie pastry in oven for 15 minutes.
Mix sugar, flour and cream and beat until light
and frothy. Add beaten eggs, vanilla, and spice.
Place in a saucepan and heat very slowly to a
just warm temperature. (DO NOT get it hot only
baby bottle warm). Pour into a deep dish pre- baked
9-inch pastry. Put butter on top of pie in
generous slices.
Bake as for custard pie about 40 minutes,
starting with a hot oven (15 minutes 450
degrees) then reduce temperature for the
remainder of the baking (350 degrees).
I overcooked my pie, and I also think that this
old recipe has so much sugar that it settles in
the bottom of the crust and may cause the pie
to have two layers. To prevent this use 2 cups
of sugar instead of 3 if you wish. If you want to
make the authentic 1800’s recipe, make it as I
did but use this baking time.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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