Cherry Pie- Priesters Pecan Crust
In the YouTube video “Cherry Pie with Priesters Pecan Crust,” Brenda Gantt shares her recipe for a delicious cherry pie with a twist. The pecan crust adds a delightful nutty flavor to the classic dessert. Brenda’s enthusiasm and expertise shine as she demonstrates the steps of making the pecan crust and preparing the cherry filling. The end result is a mouthwatering pie that is best enjoyed warm with a scoop of vanilla ice cream. Viewers are inspired to try this unique twist on cherry pie and appreciate Brenda’s creativity in the kitchen.
This recipe will guide you through the process of making a delicious cherry pie with a unique twist—a pecan crust from Priesters Pecan Company. The combination of sweet cherries and nutty pecans creates a delightful flavor profile that will have everyone coming back for seconds. Follow these steps to create your own Cherry Pie with Priesters Pecan Crust.
For the pecan crust:
1 ¼ cups all-purpose flour
1 cup pecans, finely chopped
½ cup unsalted butter, cold and cut into small cubes
2 tablespoons granulated sugar
¼ teaspoon salt
2-3 tablespoons ice water
For the cherry filling:
4 cups fresh cherries, pitted and halved
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
¼ teaspoon almond extract
For the egg wash:
1 tablespoon milk
Preheat your oven to 375°F (190°C).
In a food processor, combine the all-purpose flour, chopped pecans, granulated sugar, and salt for the pecan crust. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together. Be careful not to overmix.
Transfer the dough to a lightly floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
In a large mixing bowl, combine the fresh cherries, granulated sugar, cornstarch, lemon juice, and almond extract for the filling. Gently toss until the cherries are coated.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it into the bottom and sides.
Pour the cherry filling into the prepared pie crust, spreading it out evenly.
Roll out any remaining dough and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie completely with the rolled-out dough.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the top of the pie crust with the egg wash.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Once baked, remove the pie from the oven and allow it to cool completely before serving. This will help the filling set.
Slice and serve the Cherry Pie with Priesters Pecan Crust on its own or with a scoop of vanilla ice cream for an extra special treat.
If you don’t have a food processor, you can finely chop the pecans by hand and mix them with the other crust ingredients in a bowl.
If using frozen cherries, make sure to thaw and drain them before using in the recipe.
Feel free to adjust the amount of sugar in the filling based on the sweetness of your cherries.
With this recipe, you can create a delightful Cherry Pie with Priesters Pecan Crust that will impress your family and friends. The combination of the nutty pecan crust and the sweet cherry filling makes for a truly indulgent dessert. Enjoy the flavors and the compliments that come with each slice of this delicious pie!