Preparation:
Preheatoven to 425 degrees. In medium bowl, mix flour, 1/3 cup
cornmeal, 1/3
cup sugar, and 1/2 teaspoon salt. With pastry blender or two knives
used scissor-
fashion, cut in margarine or butter until mixture resembles coars
crumbs. Sprinkle
4-5 tablespoons cold water, 1 tablespoon at a time, into flour mixture,
mixing with
hands until dough comes together...it will feel dry at first. Shape
into ball.
Sprinkle large cookie sheet with 1 tablespoon cornmeal. Place dampened
towel under
cookie sheet to prevent it from slipping. With floured rolling pin,
roll dough on cookie
sheet, into a 13-inch round. With long metal spatula, gently loosen
round from cookie
sheet.
In large bowl, combine 1/3 cup sugar with cornstarch. Sprinkle half of
sugar mixture
over center of dough round, leaving a 2 and 1/2 inch border all around.
Add cherries and
any cherrie-juice to sugar mixture remaining in bowl, toss well. With
slotted spoon, spoon
cherry mixture over sugared area of dough round (reserve any
cherry-juice mixture in bowl).
Fold dough up around cherries, leaving a 4-inch opening in center.
Pinch dough to seal
any cracks.
In cup, mix egg white and 1/8 teaspoon salt. Brush egg-white mixture
over dough; sprinkle
with 1 teaspoon sugar. Pour cherry-juice mixture through opening in top
of pie. Refrigerate
until well chilled, about 30 minutes. Bake pie 45-50 minutes until
crust is golden brown and
cherry mixture is gently bubbling, covering pie loosely with foil during
last 10 minutes of baking
to prevent overbrowing.
As soon as pie is done, use long metal spatula to loosen it from cookie
sheet to prevent
sticking. Cool pie 15 minutes on cookie sheet, then slide onto wire
rack to cool completely.
(It looks like alot of work but Missy says it is good...I have tasted it
too and it is good...but one will have to wait for the cherries to be in
season again...sorry, didn't even bother to think about that at
they time I started typing it out...just knew it was good |
