Chipotle Cherry Pie

Serves: 12
Total Calories: 322


1 1/2 cups confectioners' sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1 canned chipotle hot pepper en adobo, seeds removed, finely chopped
1 tablespoon adobo sauce from the chipotle peppers (optional)
1 teaspoon balsamic vinegar
1/4 teaspoon almond extract
3 pounds frozen pitted dark sweet cherries, thawed and drained
1 (15-ounce) box pie shell, for a double-crust 9-inch pie


Heat the oven to 400°F.

Mix the confectioners’ sugar, flour, and cinnamon in a large mixing bowl. Stir in the chipotle pepper, adobo sauce (if you want the pie to be extra spicy), vinegar, almond extract, and cherries until all of the dry ingredients have been moistened.

Line a 9-inch pie pan with one of the pastry crusts, fill with the cherry mixture, and top with the second crust. Fold the edges over and crimp to seal. Cut a few slits in the top crust and bake until the crusts are crisp and golden brown, and the juices inside the pie are bubbling, about 50 minutes. Let cool for 15 to 20 minutes before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 322
Calories from Fat: 79

This Chipotle Cherry Pie recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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