Ingredients:
- 2 1/2 cups sour cherries, pitted
- 1/4 cup raw sugar
- 2 tablespoons bourbon
- 1 tablespoon tapioca starch (or organic corn starch)
- 1/3 cup corn meal, finely ground
- 3/4 cup unbleached flour
- 2 teaspoons baking powder
- 1/3 cup raw sugar
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup organic buttermilk
- 1 teaspoon fair-trade bourbon vanilla
- 3 tablespoons organic butter, melted and cooled
Adapted from 101 Cookbooks
Instructions: Preheat oven to 425 degrees. Butter a 9-inch pie pan and set aside. Gently toss together cherries, bourbon, starch and sugar in a bowl and set aside. Whisk together remaining dry ingredients. Separately, gently beat egg and combine with vanilla, buttermilk and butter. Stir into dry ingredients until just combined. Pour cherries into pie pan and dot with dollops of batter by the tablespoon, leaving a few gaps in between. (Optional, dot topping with blueberries or additional cherries.) Bake 20-22 minutes, until cherry liquid bubbles up and topping is lightly golden. Enjoy!
Courtesy of: Colleen Levine