In Time For The Holidays Maisey Yates Shares Her Cherry Pie Recipe

I received this sample in the hopes I would share my honest opinions.  No compensation.

 To celebrate both the upcoming holidays and the release of her newest title A Christmas Vow of Seduction, Maisey Yates has shared her recipe for famous Cherry Pie.

First what you want to know about A Christmas Vow of Seduction:

With one band of gold Prince Andres of Petras can erase his past—albeit pleasurable—sins. But his prospective bride is untamable Princess Zara, so the playboy prince must seduce her into compliance and crown her by Christmas! 

The wayward princess of Tirimia has spent years hiding her untouched heart, and her convenient husband-to-be seems determined to keep it that way. Yet his caresses promise a sensual awakening that's impossible to resist. But once Zara's given him her hand and her body, it won't be long before he has her heart.

 Now what Maisey has to say about her Cherry Pie:

This recipe is special to me for two reasons. First of all, this pie crust is an old family recipe. If done right, it is the best pie crust in the world. My grandma used to make cherry pie with it, and my mom has used it to make every kind of pie you there is.

Pie is something that feels very HOLIDAY to me, no matter what you put in it. But I like blackberry pie, and winter is the perfect time to rummage around the freezer and get out the berries you might have frozen from summer. (Or not. I didn’t pick any this year! But it’s a nice idea!)

The ingredients to the crust are simple, but following the steps is what gets you flaky crust and not chewy crust.

Double 9’ Crust — 

2 Cups Flour
1 Cup Shortening
1/2 tsp salt
Mix (press with fork) together until crumbly
 

Step 2 — (1/2 cup water, additional 1/4 cup flour)
In a jar mix 1/2 cup COLD water with a 1/4 cup flour, blend well. 
Add to flour mixture. Mix gently until blended well. Handle as little as possible. Separate pastry
into two balls.

Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Filling —
4-6 Cups Blackberries
3/4 Cup sugar (I like a little tartness, so depending on the berries, I sometimes put less. If the
berries were really firm you might need more)
1/2 tsp cinnamon (optional)
1 Tbsp butter

In a large bowl, mix sugar, flour, cinnamon. Add berries and mix until coated (I like to use my hands). Spoon filling into pie pan, dot with butter. Cover with top pastry. Cut slits in the top, seal
and flute. Cover the edges with tin foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours. (Or cut into it and take your chances…that’s what I do!)

Now I want to turn off the computer and run to the grocery store and get everything to make this pie.  Thanks for taking the time to share this with us Maisey!

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