You must be logged in to post a review.
A pie that you can eat for breakfast! Cherries fresh from the farmers market are nestled into a hazelnut meal crust and sweetened naturally with honey.
Into the bowl of a KitchenAid mixer or food processor, add the hazelnut meal, starch and salt. While mixing, slowly add in the grapeseed oil a tablespoon at a time. The hazelnut meal should now look a little chunky and moist. Add the chilled water a tablespoon at a time. Mix on high until a dough comes together. If desired, add honey. Turn the dough out onto a sheet of plastic wrap. Form the dough into a disk, wrap it tightly and refrigerate at least 2 hours.
Pit your cherries. Some people have a really cool cherry pitter. I do not, so I used a paring knife to slice them in half and used my thumbs to pop out the pits. It’s a little tedious but soooo worth the work. Set cherry halves aside in a bowl.
Preheat the oven to 400 F.
Take the hazelnut meal pie dough out of the refrigerator. This is a no-knead pie crust, so when you are ready, simply remove the plastic wrap and using your fingers, press the dough into a circle shape right onto a lightly oiled cookie sheet. Form edges about 1.5” high. You don’t need to use a rolling pin, but if you’d like to, you certainly can.
Dump the cherry halves into the center of the crust and distribute them evenly over the pie crust. Fold the edges of the crust down over the cherries so that it’s hugging the fruit in (the center will remain open—see photo).
Cover the whole pie with foil and bake in the oven for 25 minutes. Remove the foil and bake an additional 5 to 7 minutes, just until crust has browned and is slightly crispy. Remove from the oven and allow it to cool 20 minutes.
While the pie is cooling, feel free to drizzle a tablespoon of honey on top of the cherries. Carefully work a flat knife (I used a spreading knife) underneath the pie to loosen it from the cookie sheet. Once the whole bottom of the pie is free from the cookie sheet, slide a long spatula all the way underneath the pie and carefully place it on a serving plate. Cut generous slices and serve as breakfast or dessert with a scoop of vanilla ice cream!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!