Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Sunday, July 6, 2008

Cherry Pie

Yes, the dragon can bake a cherry pie!

Cherry Pie

  • shortcrust or whole wheat pastry
  • 4 cups pitted cherries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons corn starch
  • 1/4 cup lime juice


Dissolve sugar into water in a large saucepan.
Add cherries.
Bring to a boil.
Cover and simmer for five minutes.
Strain off 1/4 cup juice into a small bowl.
Add cornstarch to juice, stirring until well blended.
Pour cornstarch/juice mixture back over cherries.
Add lime juice.
Return to heat and cook until juice has thickened. (1 - 2 minutes)
Cherry Pie Filling

Roll pastry out into two disks of appropriate size to line and cover your pie plate.
Grease and flour pie plate.
Line with larger circle of pastry, trimming off any excess.
Fill with cherry mixture.
Top with second pastry disk.
Pinch edges of the pastry together.
Pierce centre with a knife or fork to allow steam to escape.
Bake at 450°F for 30 minutes.

Enjoy hot out of the oven or cooled to room temperature.

Cherry Pie à la Mode

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