Cherry Pot Pie
Updated: Jun 12, 2021
Inspired by The Settlement Cookbook
This is a very easy recipe, primarily because each component can be made in advance. A perfect and refreshing way to end a summer barbecue. Pot pies remind me of days forgotten— classic Americana that make anyone nostalgic for simple but traditional recipes. This is a great example of a classic recipe that stands the test of time!
Ingredients:
1 (16 ounce package) frozen dark sweet cherries, pitted
1 cup granulated sugar
1 cup water
Biscuit dough recipe ( see below)
Lemon sauce recipe ( see below)
Yields: 1 9 inch pie
Prep Time: 30 minutes
Cook Time: 45 minuites
Method:
Preheat oven 350°F
In a heavy bottom Dutch pan, place the cherries.
Add the sugar and water. Cook over medium heat for 10 minutes.
Place the cherry mixture in a pie plate.
Top with the biscuit dough cut into either star shapes or round shapes.
Bake for 35 minutes.
When cooked, allow the pie to cool for a few minutes.
Brush the biscuits with the lemon sauce.
Serve the remaining sauce on the side.
Biscuit Dough:
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoon granulated sugar
3/4 cup milk
4 ounces butter
Method:
In a bowl, sift the flour with the baking powder and salt.
Add the sugar and mix with a fork.
Cut the butter into small pieces and mix it with the flour until the mixture resembles dry sand.
Slowly add in the milk.
Turn the dough into a floured surface.
Cut the biscuits with a 2 inch cutter (either circle or star) and place on top of the cherries.
Lemon Sauce:
Ingredients:
2 cups hot water
1 cup granulated sugar
1 lemon juice and zest
2 tablespoons cornstarch
Method:
In a bowl, mix the sugar with the cornstarch.
Add the boiling water gradually, stirring well to mix.
Place the mixture in a small saucepan and cook on low heat for 10 minutes.
Add the lemon juice and the zest, then set aside to cool while the pie is baking.
For more from The Settlement Cookbook, click here: