Cherries...
“Now, thats a pie!”
― James May
Cherries were picked this morning.
Pitted this afternoon. It's not every year I make a cherry pie. It's a lot of work. Not my favourite pie to make. So much work ...in the winter I think I would use frozen cherries. But certainly really pretty when the cherries are baked between crusts. And then gobbled up by company.
CHERRY PIE....
5-6 cups of pitted cherries. 3/4 cups white sugar, 3 tablespoons cornstarch, 2 tablespoons lemon juice,grated zest from 1/2 lemon,1/2 tsp vanilla extract,. Pinch of salt, 2 tablespoons of butter or marg , cream or milk for brushing top of pastry, coarse sugar for top crust.
I
doubled this recipe because I had two sets of pie shells and a lot of cherries. I cheated and used bought pastry from the dairy freezer.
Roll out pasty for bottom of pie pan. Preheat oven to 425 degrees.
Toss cherries into large bowl.
Add cornstarch, sugar, lemon zest and a pinch of salt, lemon juice, vanilla. Toss with hands to coat well. I've even used orange zest or orange juice.
Add cherry mixture into pie pan. Dot the fruit with dobs of the butter.Top with second wheel of pastry, or you can cut up pastry into lattice pieces if you want to make it look extra special.
Crimp edges to hold together. Make slits in the top to let steam escape.Brush top with cream or milk. Sprinkle coarse sugar over the top.
Place on cookie sheet lined with foil. Bake at 425 degrees for around 15 minutes. Then reduce oven temp to 375 and bake about 50 minutes longer.
Let sit on wooden board or cooling rack to cool slightly. Or if you are anxious to try this pie, dive right in while it is hot!
Serve with cream, or ice cream, or plain. It will keep in fridge for about three days. (If it lasts that long!)
I was lucky enough to have helpers, who thought the cherries were dingle balls......
“Pie makes everybody happy.”
― Laurie Halse Anderson, The Impossible Knife of Memory
Photographs 2018
Got it Michelle!
ReplyDeleteAnd now i need cherry pie!