Can't stop, won't stop using JJ Cherry Spread in recipes.... the creative possibilities are endless - really! Here's a delicious and easy dessert, snack, breakfast pastry or an anytime treat.
I adapted the dough from Erin Jeanne McDowell's Roll-Out Cookie Crust (from her book The Book on Pie). If you have a favorite pie dough recipe or even a shortbread you like, feel free to use that too!
Ingredients:
8 Tbsp Unsalted Butter
1/4 cup granulated sugar
1 large egg white
1 teaspoon almond extract
1 1/2 cups all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
Instructions:
Cream butter and sugar in stand mixer, add egg whites and almond extract and mix until combined. Once combined add flour, salt and baking powder, mix until dough forms.
Shape the dough into a disc and wrap in plastic wrap and chill it for at least 30 minutes.
Preheat the oven to 375˚
After the dough's been chilled, roll it out and cut into 3+" circles then spoon a generous teaspoon of JJ Cherry Spread in the center. Egg wash the edges of the bottom dough and place another circle of dough on top and crimp the edges using a fork. Egg wash the top and sprinkle with turbinado sugar. Pierce the top of the pie with a fork place on a parchment lined baking sheet and bake for 20-25 minutes or until golden brown. Wait until they cool as the filling will be hot - then enjoy.... anytime!
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