Bleeding heart cherry pie

 
                         Bleeding Heart Cherry Pie
 
 Recipe By     : Cooking Live Show #CL8923
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
 Yield: one 9-inch pie
 
 
 
 
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