If you like a rustic looking dessert, then this one's for you!
Ingredients for Cherry Pie with Whole Grain Flours:
1 c Joseph's Grainery Barley Flour
1 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp salt
3/4 butter, chilled & cut into small cubes
5 Tbs ice water
4 c cherries, pitted and halved
2 Tbs cornstarch
1 1/2 sugar
2 drops almond extract
1 Tbs butter, cut into small cubes
Directions: Preheat your oven to 450 degrees. In a large bowl, whisk together the flours and salt. Cut the butter into the flour mixture until it resembles fine crumbs, then add the ice water and work the dough until it comes together. Add more ice water if needed. Divide the dough into 2 pieces, wrap in plastic wrap and chill for 10 minutes.
Meanwhile, drain the cherries and reserve any juice that may have formed in the bottom of the bowl. Add the cornstarch and extract to the reserved juice and mix until smooth. Pour mixture over the cherries, add sugar and stir to combine. Let sit for 15 minutes.
Remove the dough from the fridge, roll out into approximately 10 inch rounds and transfer to a 9 inch pie plate. Pour the cherry mixture into the pie plate lined with the pie crust, then top with the 2nd crust, cutting vents into the crust and crimping the edges. Place small cubes of butter on the top of the pie crust. Bake for 40 minutes or until the crust is golden brown. Let cool completely before cutting into.
