Terry John Zila, creator of John Jean Juan, stopped by with his cherry pie recipe for National Cherry Pie Day.
2 (1 pound) cans pitted tart cherries, drained (reserving 1/3 cup of the liquid.)
2 ½ tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon lemon juice
1 cup sugar
½ teaspoon cinnamon (optional)
¼ teaspoon nutmeg (optional)
3 drops of red food coloring (optional)
4 tablespoons unsalted butter, chilled and cut into pieces
1 egg white
1. Drain cherries, reserving 1/3 cup of their liquid in a large mixing bowl
2. Add tapioca, salt, extract, and lemon juice to the reserved cherry liquid, then add the drained cherries and the sugar. 3. Gently stir together and allow to stand for 5 minutes while rolling out the pie shell.
4. Spoon into un-baked pie shell.
5. Dot with butter pieces.
6. Top with second crust or lattice top
7. Adjust the top crust and flute the edges. Brush crust with egg white.
8. Circle the completed pie with a foil ring wrapped around the edges of the pie to prevent over-browning when baking.
Bake for 40 to 45 minutes .
2 ¼ cups unbleached all-purpose flour, sifted
1 teaspoon salt
1 tablespoon sugar
¾ cup shortening
1 egg yolk
1 tablespoon lemon juice
¼ cup whole milk
1. Pulse the flour, salt and sugar in the bowl of a food processor fitted with a metal blade.
2. Pulse in shortening until the mixture resembles coarse cornmeal.
3. In a mixing cup, measure milk, add egg yolk and lemon juice and blend.
4. Pulse in the milk mixture into the flour/shortening mixture until a soft dough forms.
5. Turn onto a work surface and knead the mixture until smooth and uniform