Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Serves 6 to 8
3 cups all-purpose flour3/4 teaspoon salt10 tablespoons cold unsalted butter, cut into 8 pieces12 tablespoons cold vegetable shortening, cut into 8 pieces1 1/2 teaspoons vinegar3 to 4 tablespoons ice water
Filling1 3/4 lbs. pitted sweet cherries, pitted, Queen Ann, Bing3/4 cup sugar2 tablespoons all-purpose flour1 teaspoon Kirsch1 egg yolk1 tablespoon milk1 pint vanilla ice cream
Mix the flour and salt together in a bowl. Cut the butter and shortening into the flour with two forks or a pastry blender until half of the mixture resembles cornmeal and the other half has 1/8" to 1/4" pieces. Combine the water and vinegar, sprinkle over the top and toss the dough lightly with a fork to moisten it evenly. Gather it into a ball. Divide the dough into 2 balls. Do not work the dough too much or knead. Wrap the dough in plastic and chill for 4 to 24 hours.
Roll one ball of dough on a lightly floured surface into a 12" circle 1/8" thick. Fold the dough in half and then into quarters or roll it around the rolling pin and transfer the dough to a 9" pie plate. Freeze for 30 minutes.
Preheat an oven to 400°F.
In the meantime, toss the cherries, sugar, flour and Kirsch together. Place the cherries in the frozen dough. Top with a woven lattice topping. In a small bowl, whisk together the yolk and milk and with a pastry brush, brush the top of the crust. Bake on the lower shelf of the oven until the juices bubble thickly between the lattice and the tip is golden, 1 to 1 /4 hours. Cool for 1 hour before serving.
To serve, cut into wedges and serve with a scoop of vanilla ice cream.
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