The Recipe
Courtesy of: Sarah's Family
Cherry Filling:
4 cups pitted tart cherries
1 cup sugar (less if cherries are sweet)
3 tbsp raw tapioca
1/4 tsp almond extract
Mix all ingredients together and let sit for 15 minutes.
Pie Crust:
1.5 cups flour
1/2 - 2/3 cup shortening
1 tsp salt
1/3 cup milk
Mix all ingredients together with a pastry blender until moist.
Split the dough into 2 halves. Roll one of the halves of the dough out on a floured surface.
To easily place the dough in the pie plate, fold the rolled dough in half.
Although the picture shows trimmed pie dough once in the pie plate, trim the edges as needed after the top crust is placed to make it easier.
Place the cherry filling in the crust.
Roll out the second piece of dough and place on top the cherry filling. Use water to help seal the dough together if needed and a fork to pinch the dough pieces together.
Bake at 400 degrees for 45 to 50 minutes. You may want to place a pan underneath in the oven, in case of spilling over.
Review
Sarah's most favorite pie (and dessert) of all times! During the summer this is a perfect way to enjoy the fresh ingredients. To freeze the pie, place uncooked in a large ziplock bag. Set on an even surface in the freezer.
Enjoy!
The Recipe
Courtesy of: Rachel Ray
2 tbsp olive oil
1/3 lb lean, thick out bacon or pancetta, diced
1 small onion, chopped
4-6 ears fresh, sweet corn on the cob, kernels scraped
2 tbsp thyme, chopped
1 cup chicken stock
1/2 cup mascarpone cheese
Black pepper to taste
1 lb egg tagliatelle or fettuccine
Flat leaf parsley and chives, chopped
Grated parmigiano reggiano cheese, for serving
Bring a large pot of water to a boil.
Heat the olive oil (two turns of the pan) over medium-high heat in large skillet; add the bacon and crisp. Remove to a plate; add the onion to the drippings and reduce the heat a bit. Cook to soften, then add the garlic, corn, and thyme; cook until the corn just begins to lightly brown.
Add the stock, bring to a bubble and reduce a minute or so. Stir in the mascarpone cheese and reduce the heat to low.
Salt the boiling water and cook the pasta to al dente. Add a ladle of the starchy cooking water to the sauce, drain the pasta and add it to the pan. Toss vigorously with the corn sauce, bacon, and a handful of cheese to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at the table.
Review
This is another great recipe to use that fresh corn on the cob! This is one of the best and easiest pasta recipes we've had in quite a while. The corn is again the star of the dish and the added bacon (who doesn't love bacon?) amps this dish up to a new level.
The Recipe
Courtesy of: Food Network Magazine's June/July Insert - Fresh Corn 50 Ways
Refrigerated pizza dough
Olive oil
Garlic, minced
Fresh mozzarella
Fresh corn on the cob (kernels removed)
Parmesan cheese, shredded
Salt to taste
Fresh basil
Stretch refrigerated pizza dough into a large rectangle on parchment; brush with olive oil. Top with minced garlic, sliced mozzarella, raw corn kernels and grated parmesan; drizzle with olive oil and season with salt.
Bake at 475 degrees for 10 minutes. Top with basil.
Tips/Tweaks
Fast Version
Although this recipe is already one of the most simple recipes, we found a few ways to help simplify it. We used a Boboli pizza crust (found next to the pizza ingredients in the grocery store). Also, when we are in a hurry, we pre-minced garlic.
Review
This recipe is fast and easy, and very delicious! During the summer months when fresh corn on the cob is quite abundant, it's nice to have other recipes that can utilize the corn and such an amazing way. The corn is definitely the star of this dish!
