Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
First prepare the biscuit dough: Sift the flour with the baking powder and salt. Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas). Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps. Turn out the dough onto a work surface and knead once or twice to gather it into a mass - DO NOT OVERWORK THE DOUGH - pat into a rectangle. The dough can be made up to 2 hour ahead; wrap tightly and refrigerate. Preheat the oven to 450F and line the oven floor with foil to catch any drips. In a large bowl, whisk 3/4 cup of the sugar with the cornstarch and tapioca. Add the cherries and almond extract and fold gently with a rubber spatula to incorporate. Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate. On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using. Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking. Using a fluted pastry wheel, cut the dough into 1 1/2 inch wide strips. Gently stir the cherries. Spoon them and their juice into the dish and spread the fruit evenly. Lay about half the strips of dough, spaced evenly apart, across the pie without stretching. Fold back every other strip to its midway point. Weave in the remaining strips. Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips. Unfold the folded strips, crossing the new one. Now fold back the strips that alternate with the first ones you folded. Place another new strip parallel to and evenly spaced from the first. Continue in this manner until you reach the end of the pie, half of which is now latticed. Then repeat the process on the other half of the pie. Cut off any overhanging dough flush with a sharp knife in a quick downward motion. Brush the lattice top with the melted butter and sprinkle with the remaining
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Pit cherries and olives — jam, clafoutis, pie, tapenade
Perfect ice spheres — minimal surface area, maximum chill
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Pit cherries and olives — jam, clafoutis, pie, tapenade
Perfect ice spheres — minimal surface area, maximum chill
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Grade A bourbon vanilla beans for custards, ice cream, extracts