2021 Fair

2021 Logan County Fair Lincoln Daily News July/August 2021 Page 321 RECIPES OF TOP FOUR PIES Cherry-Amaretto Pie (10 inch pie) (recipe by Curtis Stone with some modifications) Baked by Kris Stiefvater Bake at 350 degrees for approximately 60 minutes. Ingredients: Crust: 1 ½ cups all-purpose flour ½ tsp sugar ¼ tsp salt ½ cup (one stick) of cold butter (cut into small pieces) ¼ cup of cold water Filling: 10 cups of black cherries (pits removed, chopped into fourths) 1 cup sugar 1 tsp cinnamon ½ tsp salt 6 TBSP cornstarch ½ cup amaretto liqueur 1 TBSP butter 1-2 TBSP milk 1-2 TBSP sugar To make filling: place cherries (pits removed, chopped into fourths), sugar, cinnamon, salt, cornstarch and amaretto into a saucepan. Cook over low heat until mixture has thickened, stirring occasionally (approximately 10-15 minutes). Set aside and allow to cool completely. While filling is cooling, make dough for the crust. You may be able to stretch out one batch to make the bottom crust and still have enough strips for a lattice top, or you can double the recipe to have enough for a full top and bottom crust. To make crust: mix flour, sugar and salt in a medium sized bowl. Cut a cold stick of butter into small pieces, then combine with flour mixture using a pastry blender (or two knives) until mixture resembles coarse meal. Add cold water and mix with a large spoon first, then use hands to continue mixing until a dough is formed and the dry ingredients are all incorporated. Flour a surface and rolling pin and roll dough into a disk large enough to fit your pie pan. Carefully roll dough around rolling pin and unroll into pie pan. Gently press dough into the pie pan and trim any excess from the edges. Place filling into bottom crust (you will probably have some extra filling). Cut 1 TBSP of butter into small pieces and scatter over the top of the filling. Roll the excess dough and cut into strips using a pizza cutter—form lattice top crust. Trim any excess dough from lattice strips. Press lattice ends together with the edges of bottom crust and crimp dough around the edge of the pie (using either your finger or a fork). Lightly brush the lattice with milk and sprinkle with sugar. Bake at 350 for approximately 60 minutes or until the crust is golden brown and the filling is bubbling. I used a pie shield (can also use foil) for the edges of the crust for the first 40 minutes of baking, then removed it for the last 20 minutes to allow the crust to brown. (You can also use a full top crust. Just make sure to cut a few slits into the top crust for the steam to escape). SATURDAY, AUGUST 7, 2021 By Angela Reiners Continued p