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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Sour Cherry Crumble Pie

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If you aren't able to get your hands on fresh cherries, I have an alternative that uses a great quality canned cherry. This is not cherry pie filling, these are red tart cherries in water that are drained and cooked on the stove to create a deliciously sweet and tart filling. On top of the cherry pie is a crunchy and sweet crumble topping. Traditionally crumble toppings use brown sugar, but we like to use plain sugar for a twist. Ready for the recipe?



Sour Cherry Crumble Pie
Makes one pie

1 1/2 cup sugar (more or less to taste)
3 tablespoons cornstarch*
2 cans OregoN Red Tart Pie Cherries, drained, reserve juice from one can
1/4 tsp red food coloring (optional)
1/4 tsp almond extract (optional)
1 tablespoon butter or margarine
1 prepared pie crust

Crumble Topping:
1/2 cup butter, cold
1/2 cup sugar
1 c. flour

1. Preheat oven to 400 degrees F. Drain the cherries and reserve the juice from only one can. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Gently stir in cherries and optional ingredients. Remove from heat. Pour filling into pastry lined pie pan. Dot with butter or margarine.

2. Prepare crumble topping: Using a pastry cutter or fork, blend the crumble topping ingredients together. Sprinkle over the pie.

3. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during the last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing.

Makes 8 servings.

*Three tablespoons quick cooking tapioca may be substituted. Discard juice, combine sugar, tapioca, cherries, food coloring and almond extract; mix well and let stand 20 minutes before pouring mixture into pastry lined pie pan. Continue as above.

Comments

  1. Oh girl this looks good. I just saw you Pin It and I was drooling. Yum! Hope all is well.

    ReplyDelete
  2. ahhh i get so hungry whenever i look at your blog!!!! this looks great girl!

    ReplyDelete
  3. Golly gosh!! That looks like my kind of dessert with a dollop of custard. Great idea with the canned cherries but not the pie filling, big difference..
    Take care...

    ReplyDelete
  4. I helped to judge a pie competition last weekend, and I do wish that this had been one of the entries. Oh, yum.

    ReplyDelete
  5. Yum, this recipe looks great. I love that you use fresh cherries, I bet it makes the a huge difference in taste. I wish I had a piece and some ice cream for dessert tonight.

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  6. Oh my son would love me so much if I made this for him :)

    ReplyDelete
  7. Making a pie with fresh cherries is SO much better than pie filling! I try to pick fresh cherries every year and freeze them to have pie when we want. I've never tried them from a can, but it's good to have a recipe that uses them.

    ReplyDelete
  8. This looks delicious! I love pies which are topped with crumble; way more exciting than just pie crust.

    ReplyDelete
  9. Made this 2 nights ago...my husband has eaten the whole pie himself. Delicious recipe. I did half flour and half oats for the crumb topping.

    ReplyDelete

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