Monday, September 1, 2008

Cherry Pie - Big Green Egg Style

My second of three cooks today...meatloaf, pie and then a pizza for my daughter...


Ingredients

1 - Freezer Style Pie Crust (9 inch)
2 cans – 16 oz. Pitted Red Tart Cherries, Drained
1 1/3 cups – Sugar1/3 cup – All Purpose Flour
¼ tsp. – Almond Extract2 Tbsp. – Butter (unsalted)



Preparation
1. Preheat BGE to 425 degrees and stabilize (insert plate setter)
2. Prepare pastry.
3. Mix sugar and flour then stir in cherries.
4. Turn into pastry lined 9 inch pyrex pie plate; sprinkle with almond extract and dot with butter cubes.
5. Cover edges of pie with 2-3 inch strips of aluminum foil (prevents excessive browning).
6. Bake until crust is brown and juice begins to bubble through slits in crust, approximately 40 minutes.