Mmmmm, Yummy, Summertime Pies! Chantal introduces NEW Pie Pan Specials exclusively at Faraday’s!
Faraday’s has amazing NEW Pie Pans from Chantal Cookware in for July, and the prices are unbeatable! No matter how you like your pie, you’ll find a pan in the size and color you love. THREE Exclusive July Pie Pan SPECIALS Plus a Summertime Pie Workshop!
*Individual Easy-As-Pie Dishes: $9.99 each- Buy 3, get 1 free. SAVE 25%! Perfect for individual desserts, or make yummy pot pies!
*9″ Easy as Pie Dish: Our Price $16.99, MSRP $25 – SAVE 30%! Traditional double-crust pies are spectacular in these beauties.
*9.5″ Deep Pie Dish: Our Price $16.99, MSRP $25 – SAVE 30%! Deep dish is great for cream or meringue-topped pies.
Would you like to learn how to make the perfect Summertime Pie? Join us on Saturday, July 28th as Chef Katy teaches you to make spectacular pies, from the crust up! She’ll be preparing an All-American Cherry Pie and a Kickin’ Key Lime Pie. You’ll receive the recipes and be able to sample each of her creations. We will offer THREE sessions of this One-Hour Workshop at 9:30, 11:00 and 12:30. The cost is JUST $10 per person. To register, call us at 266-5666 TODAY!
July 4th Cherry Pie recipe
4 cups fresh or frozen tart or sweet cherries
1 to 1 1/4 cups granulated sugar
4 tablespoons cornstarch
1/8 tsp almond extract (optional)
Your favorite pie crust or pie dough recipe for 2 crust pie
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle on top. Sugar in the Raw is great, too.
Pit the cherries if they’re fresh (use an OXO Cherry Pitter for quick and easy results), and cut each pitted cherry in half. Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat.
In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Taste and add a little lemon juice if it’s too sweet. (I didn’t have lemon juice, so I put in a tablespoon of Wild Cherry Balsamic Vinegar and it was great!)
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. You could also do a lattice crust as shown in the photo. Sprinkle with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.