Recipe by: Bluebird Grain Farms
Preheat oven to 375 degrees.
Cherry Pie Filling
4 cups fresh pitted pie cherries
1 cup sugar
1/2 teaspoon pure almond extract
3 tablespoons quick cooking tapioca
Pinch of sea salt
Combine pitted pie cherries, sugar, almond extract, salt, and tapioca and set aside for 15 minutes.
While filling sits prepare pie crust.
Crust: 1 1/2 cup Bluebird Grain Farms pasayten hard white flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup chilled butter, cubed
3-4 tablespoons cold water
By hand: combine the flour, salt, and sugar in a large bowl. Work the butter into the flour with a knife, or pastry cutter or fingers until mixture resembles coarse meal. Sprinkle the ice water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.
Transfer to a work surface. Cut the dough in half, place half on top of the other and press down. Repeat this step a two more times until all the water in incorporated into the dough.
To Roll dough: On wax paper with a floured surface gently flatten the ball of dough with a rolling pin. Place another piece of wax paper on top of flatten dough. Starting from the center, roll the dough into a circle- the size of your tart pan. Peel the top layer of wax paper off the dough and flip the dough over onto the pan. Carefully peel the other layer off the dough and form crust to pan.
In food processor: Blend flour, salt, and sugar together. Add butter by pulsing cube by cube. When butter is incorporated slowly pulse in cold water until dough begins to bind. Take dough out of processor and follow steps above to roll the dough.
Spoon filling into crust. Bake for 50-60 minutes until the crust is golden brown. Cool before serving. Serve with vanilla ice cream.