12:30PM

One on One

1:00PM

Tia Mowry's Quick Fix

1:30PM

Tia Mowry's Quick Fix

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Just Eats with Chef JJ

Source: CLEO TV / CLEO TV

Ingredients

  • 8 cups frozen cherries
  • 1 cups sugar
  • 1 blood orange, zested
  • 1 ½ teaspoons vanilla
  • ½ cup cornstarch
  • 2 store bought pie dough
  • 1 tablespoon butter, soft
  • 1 egg
  • Turbinado sugar for sprinkling, optional
  • Flour for rolling, if needed

Instructions

  1. Preheat oven to 350 degrees.
  2. Add cherries to a medium saucepan over medium heat and bring cherries to a simmer. Allow the cherries to cook releasing their juices in the process, then add in the sugar and stir.
  3. Bring the mixture back up to a simmer and add in the cornstarch (it helps to take some of the cherry juice and mix into the cornstarch to make a slurry before adding into the cherries).
  4. Whisk the slurry into the simmering cherries until it thickens. Cook for 2-3 minutes then pull off heat and add in the vanilla, and blood orange zest. Let cool to room temperature (if the mixture is too thin add a little water or if too thick add more cornstarch).
  5. Place one piece of pie dough into a 9inch pie pan, crimping the outer edges. Take the other pie dough, roll together, and cut about ten ½ inch ribbons for the top, set aside (you can roll two doughs together for a sturdier topping).
  6. Add in the cooled cherry filling and place the ribbons of pie dough over the pie filling. Create a tic tac toe pattern across the top. It should be 5 pieces horizontally and 5 pieces vertically.
  7. Whip the egg with softened butter and brush over the pie crust. Sprinkle the top with turbinado sugar.
  8. Bake for about 35- 40 minutes until golden brown. Cool slightly and serve.

RECIPE PAIRS WELL WITH:

Pan-Fried Pork Chops  
45-Minute Collard Greens