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If you’ve had the pleasure of visiting Door County before, you know how much we love cherries especially when they’re baked up fresh in a Door County cherry pie.
You can get a slice at restaurants up and down the peninsula, but if you want to make this treat yourself, use this video and recipe as a simple guide to bring a taste of Door County’s sweetest export to your dining room table.
5 cups Door County cherries
1 1/2 cups sugar
4 Tbsp. corn starch
1 whole egg combined
2 Tbsp. whole milk or half and half
1 Tbsp. sugar, to sprinkle on top of the pie
Preheat oven to 375 degrees.
In a medium saucepan, mix cherries with sugar and cook over low heat until mixture thickens. Line your pie tin with your favorite pie dough and fill with cherry and sugar mixture. Cover the pie with a thin layer of pie dough. Crimp the edges together to seal and cut four small slits in the top. Brush egg wash over the top of the pie, then sprinkle with a few dashes of sugar and cook pie at 375 degrees for about 45 minutes.
Let the pie cool (if you can help yourself!) then serve warm with a scoop of vanilla ice cream.
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View the full October 2016 Newsletter here.
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