Cherry-Juice Pie Crust 

Ingredients:

• 2 2/3 cups Better Bread Flour

• 1 tsp of salt 

• 1 cup organic butter (frozen and shredded with a cheese grater

• 1 tbsp apple cider vinegar

• 1/2 cup of Organic Tart Cherry Juice mixed with 1/4 of cold water 

• 1 egg whisked for an egg wash 

Directions:

1. Mix flour and salt and chill in the fridge for 25-30 mins

2. Add shredded butter to the flour and toss with your hands lightly. Allow the flour to cover the butter completely.

3. Mix apple cider vinegar and cherry juice into ice water and slowly add around the sides of your mixing bowl, 1 tbsp at a time. Tossing flour with a fork towards the centre of the bowl. Continue the process around the bowl.

4. Continue this process until the mixture starts to form larger clusters.

5. Once you’ve used all your water mixture, take a handful of flour and gently squeeze to see if it holds together easily without falling apart. If it does, enough liquid has been added. If it breaks apart, add 1 tbsp at a time of ice water. 

6. Divide flour in half and form two discs, cover in plastic wrap and store in the fridge for a least 1 hour.

7. When ready to use, preheat the oven to 375 and begin to roll out discs onto a lightly floured surface until you have a thin crust to fit your pie plate.

8. Fill the crust with cherry filling (see recipe below)

9. Use the second rolled out crust and use a cookie cutter to make heart shapes in the dough. Once you have enough hearts in the dough, place the dough sheet on top of the filling and pinch the crust and the top sheet together to seal the top of the pie.

10. Use the egg wash to stick the heart cutouts of dough on top of the pie. Form a circle on top of the crust.

11. Brush the entire pie with the remaining egg wash but try to avoid touching the cherry pie filling with your brush so it doesn't make a mess.

12. Bake for 35 -40 mins or until the pie is golden brown. If the crust browns quicker than the filling bakes, cover the pie with tinfoil until completely baked through. **crusts can be stored for up to 5 days in the fridge or frozen for later use. 

Tip: wait until the pie is completely cooled to cut and serve, this will ensure a perfect slice.

Cherry Pie Filling 

Ingredients:

• 8 cups frozen cherries

• 1 cup organic sugar (adjust based on cherry sweetness)

• 2 tbsp cornstarch (or 3 tbsp tapioca starch for a glossy finish)

• 1 tbsp lemon juice (freshly squeezed)

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1/2 tsp almond extract (optional, but enhances cherry flavour)

• 1 tbsp butter (for richness, optional)

Directions:

1. In a medium saucepan over medium heat, add frozen cherries and sugar. Stir occasionally until cherries release their juices (about 5-7 minutes).

2. In a small bowl, mix cornstarch with 2 tbsp water to create a slurry. Stir into the cherries and mix well.
   

3. Stir in lemon juice, salt, vanilla, and almond extract (if using). Continue cooking for another 5-7 minutes, stirring frequently, until the mixture thickens. If it gets too thick, add a splash of water.

4. Remove from heat and stir in butter for extra richness (optional). Let cool before using.

Enjoy!