I’ve always considered myself to be more of cake person in the cake versus pie debate (Mel is a pie person), but this one…this one moved me a little more towards the middle.
The pile of cherries that I picked from the tree in my yard (Montmorency sour cherries) were sitting in my fridge while I dithered about what to make – they sat a little too long, actually, and I had to toss a few. But I still had enough to make this delicious cherry pie with a little less filling!
The recipe was from the June issue of Bon Appetit – it’s been reproduced on another blog here. I halved the filling, but made the same amount of crust, and didn’t do a lattice (obviously).
The crust was perfect – super duper flakey and delicious! It’s been a long time since I’ve made pastry – actually, now that I think about it, I’ve never really done much! My mom used to bake things with crusts, and I’d get the leftover scraps to make mini-strudel shaped things with jam inside. Never too late to get started though! I used a few tricks I’ve heard here and there – I cut the butter into small cubes then stuck them in the freezer for about 15 minutes; I also measured the dry ingredients into a bowl and stuck that in the fridge for the same amount of time. I also used the pastry cutter rather than my fingers, although I did have to use my hands a bit to get it to stick together before I put it in the fridge.
The dough was a bit crumbly to work with, but overall it wasn’t bad – although my rolling technique needs some work! I saw a pie/pizza dough lifter thingy on a blog somewhere, but now I can’t find it – that’s what I need! My pie’s kind of ugly, but did I mention the yummy-ness? I think a homely pie is kind of cute, anyway.
Did I mention the flakey? I was so amazed. I’ve been brainwashed by grocery store pies.
Please note that this slice was the second (messy plate); photo taken before the addition of a scoop of Hagen-Daas Half-fat Vanilla (which is very good!).
Now I can think about is pie.
That pie looks great! I wish I could get fresh Montmorency cherries here–I have to rely on the jarred ones from Trader Joe’s. (Still better than pie filling from a can.)
America’s Test Kitchen recommends either using a food processor to make pie dough (I don’t have one), or freezing the butter and then grating it into the flour mixture. I’ve tried the grating thing, but I don’t think I let the butter freeze for long enough. My favorite new tool for this is a pastry blender with blades (as opposed to wires).
Mmm….extra yum!!!
Can I just say that it’s been such a visual delight to see the fruit & veg farm pics from you, Lolly & fig&plum. SO MUCH YUMMINESS! Makes me anticipate summer here so much more. Although the magnolia trees are starting to bloom at the moment. That’s something that always marks a special wintery moment for me :-)
Mmm, that looks yummy, and your pie is NOT ugly at all! It looks delicious! Thanks for sharing the crust recipe. I’ll have to try that . . .
Oh my, that looks so good. And with your own cherries too. Damn. I’m clipping the recipe from that blog.
Although I’m generally with you on Pie v. Cake.
Oh, lordy, I LOVE pie! Especially cherry. That looks so incredible!
I think the easiest way to roll out pie dough is between two pieces of wax paper. It makes it a lot easier to transfer to your pie plate.
Hmmm…I have some frozen fruit I need to use before I move. I think I need pie.
oh man, now all i can think about is pie with ice cream!
Yum! That is a very good looking pie. Pie always makes me think of coffee and pie and the tv series Twin Peaks. I could go for a piece of pie right now.
mmm pie…
if you have some cherries left over i recommend jam. i made some with strawberries&blueberries&sour cherries which was incredible and as a bonus if you drain it for a more chunky jam you can use the rest as a coulis for future pie&ice cream combos.
or cake.