Boy do I have a fabulous treat to share with Y’all today! Let’s be honest….how many of you truly think of Presidents Day as a Holiday? How many of you actually Celebrate it? For most it is a bonus holiday, you know the kind that give you a payed day off? Three day weekend right? Well I wanted to “celebrate” today with what I think would have been a President worthy dessert. This Iced Cherry Pie with a flaky Cornmeal Crust reminds me somewhat of the Hostess Pies….Only MUCH BETTER! Give it a try. I wont be surprised if it becomes your President’s Day Dessert for years to come.
Iced Cherry Pie with a Cornmeal Crust
Crust~**Double**
3 Cups All Purpose Flour
1 Cup Cornmeal
1/4 teaspoon Salt
1 1/2 Cup Butter, softened
1 1/2 Cup Sugar
6 Egg Yolks
Filling~
2 (20 oz) Cherry Pie Filling
1 teaspoon Almond Extract
1/4 teaspoon Cinnamon
Icing~
2 Cups Powdered Sugar
4 Tablespoon Milk
1/2 teaspoon Vanilla
Start by making your crust (you will need to double the recipe) Sift together the Flour, Cornmeal and Salt. In a mixing bowl cream together the butter and sugar until light & fluffy. Add in egg yolks and mix well. Scrap down sides of mixing bowl, add in sifted mixture 1 cup at a time. When dough is well mixed, wrap in plastic wrap and chill for 30 minutes. You can start Preheating the oven to 350, as well as make your filling while the dough is chilling. The filling is very simple, just mix the pie filling, extract and cinnamon together and set aside. When dough has chilled , roll out onto a lightly floured surface. Place into a 10″ inch Pie Pan, fill with cherry filling, cover with a second crust. Make sure to pierce the top of the crust to allow steam to escape with baking. You will bake the pie for 35-50 minutes depending on your oven.
In a small bowl whisk together the ingredients for the icing. You will pour this over the top of the Pie while it is still warm. Let pie cool completely before cutting.
Happy Baking, Lark
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