Ingredients
Crust
- 8 tablespoons (1 stick) unsalted butter, soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
Ice Cream
- 4 cups milk
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- Pinch salt
- 4 cups whipping cream
- 2 tablespoons vanilla extract
Cherry Jubilee Topping
- 1 bag (16 oz) frozen red tart or sweet cherries, defrosted and juice retained
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon almond extract (optional)
- 1 tablespoon almond or cherry liqueur (optional)
Crème Chantilly (optional)
- Crème Chantilly (optional)
- 1 cup whipping cream
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Handful fresh cherries for decoration (optional)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 390°F.
- For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Add flour in one step and on low speed mix until just combined. Do not over mix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area. Set aside an 8- or 9-inch-deep pie pan
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess. Press dough into any cracks or tears. Prick bottom and sides using a fork. Place in oven.
- After 5-6 minutes of baking check crust. If bubbles developed prick these using tip of pairing knife or fork. Bake until golden about 12-14 minutes. Time will depend on if using a glass, metal, or earthenware pie pan. Once cooled place in freezer.
- Prepare ice cream by bringing milk, sugar, and salt to a full boil. Remove from heat and place in an ice bath until very cold. Add whipping cream and vanilla extract.
- Make certain mixture is very cold before churning. Churn to ice cream makers directions.
- Scoop ice cream into pie shell and return to freezer promptly.
- For cherries, measure 1/2 cup of retained cherry juice, if needed, add a touch of water. Place in saucepan along with sugar and cornstarch.
- Whisk to a boil. Once boiling, mixture will have thickened. Remove from heat, do not whisk unnecessarily as this will make mixture runny. Add almond extract and or liqueur if using. Pour onto drained cherries and stir together. Set aside.
- Whip cream, sugar, and vanilla to firm peaks and place in piping bag fitted with large star pastry tip. Place in fridge.
- Decorating/finishing pie is best done right before serving as whipping cream and cherries would become rock hard if placed on pie and then placed in freezer.
- Remove pie from freezer and decorate edges with whipped cream. Top with cherry filling (can be reheated) and decorate with fresh cherries if desired.