Chipotle Cherry Pie Recipes

CHERRY CHIPOTLE CHILI

Steps:

• In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.

LITTLE SMOKIES IN CHERRY PRESERVES

Steps:

• Bring little smokies and the preserves to a low boil and then simmer for about 5-10 minutes or until the jelly thickens a little. Stir occasionally to keep from burning or sticking.
• We put them in a serving dish if they are going to be eaten fairly quickly. If to be left out for guests to graze on for awhile, then we puy them in a fondue pot (or sometimes we set out an electric skillet on low) to keep warm.
• Easily doubled or tripled for large crowds.
• Note - two 18 ounce jars of preserves and 3 packages of smokies do well for a large batch.

CHIPOTLE CHERRY PIE

Steps:

• 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.