Fresh Cherry Pie
California seems to have an abundance of fresh cherries in the markets right now. Since fresh cherry pie is one of my favorites, I just haven't been able to resist the urge to work on my recipe.
I assembled the pie dough first using the Vodka crust recipe from Cook's Illustrated. It was easy to work with. I thought the top crust came out very flakey and flavorful but was a little disappointed in the bottom which was a bit on the soggy side.
While the crust was chilling in the fridge, I pitted the cherries which took about 45 minutes.
I sprayed my working surface with pan-spray and then sprinkled it with flour. This proofed to be an excellent surface for rolling out pie dough. (I got this tip from Debbie Wink, who, I think, read about it in Shirley Corrihers' BakeWise.)
The cherry mixture consisted of 6 1/2 cups pitted cherries, 3/4 cup sugar, 3 tablespoons of tapioca, and the rind and juice of 1 small lemon.
I baked the pie at 400º for 25 minutes then turned the heat down to 350º and let it bake another 35 minutes.
--Pamela
Comments
Nice pie, Pamela.
Will be a few more weeks before all the roadside cherry stands pop up here, selling this year's crop. Yum!
Thanks, Lindy. California appears to be ahead of the game on fruit. As for everything else we're not doing so hot.
--Pamela
How about the one in your last photo? Please?
David
Half a pie is a pretty big slice, but sure. I'll be down in about 4 hours (route from Santa Rosa to the San Jaoquin Valley). Did you upgrade your iPhone to 3.0 yet?
--Pamela
Hi, Pamela.
And your point is?
I haven't upgraded the iPhone firmware yet. I half expected it would be pushed. I guess I have to initiate it.
David
My point is that I already promised Sylvia a piece so I can only offer you half of what is left so I might be a bit late to your house because I have to drive to San Diego first. Sorry, but I did promise her a while ago.
(The iPhone software upgrade may be pushed at some point but I just did it from iTunes and it went great. Because it remembers log-ins it is great for reading and posting on TFL on the go. I know the is the mbl site too.)
--Pamela
Hi Pamela! Oh Yumm, Lovely Crust too!...I'll meet you half way so I get my big slice sooner.. ; )
Sylvia
Deal!
--Pamela
That would definitely be in Fresno! My house. I have some fresh-roasted Kenya coffee from Stumptown that would compliment cherry pie just fine! (Unless Pamela want's to pick up some Brazil, Yellow Bourbon from Ecco Caffe in Santa Rosa on her way out of town.)
David
I'm afraid I'm going to have to delay my trip. Check my blog tomorrow and you will know why. But the coffee sounds divine. It must be hot down there today because Santa Rosa went from February to August overnight. I'm not complaining but what a shock to hear the AC kick on.
--Pamela
Nah. It's only 91F. Spring weather.
I will check your blog tomorrow with very high expectations. But no pressure....
David
you are wearing me out, Pamela! 'lol' Mike and I just finished off a plate of the pot stickers..they are really good!
David! I guess we will have to wait for that pie and coffee!
Sylvia
No pitting, chopping or rolling. Some slicing though. You'll have to wait until tomorrow for your next stress test.
Which flour did you use? Were they chewy at the seal?
--Pamela
It was the bleached AP unmarked about 2 1/2 tub of flour I had that I mentioned..it might have been arrowhead mills brand..I can't remember! I thought I would rather use it here instead of with my bread recipes...they were a little chewey all over..but Mike gobbled them down and enjoyed them very much..I used the recipe from WY blog..and didn't realize there was not a sauce to cook them in like your recipe...next time I will use your sauce to finish cooking them in...I think I will really enjoy them in soup. They are so versitile! I had all the ingredients you recommended and even chopped some chicken...didn't get around to making those...I have to make dinner so early. Usually I'm always baking and making dinner at the same time with our schedule. Also the smaller rolling pin you recommended did come in handy!
Sylvia
I'm so glad you both enjoyed them as much as we did.
--Pamela
This was a trial run!! Now I have to make some to freeze. That has to be half the pleasure...the handyness of popping them out of the freezer! There's always room for one one bag in my freezer..somewhere! Do you freeze your pitted cherries? I haven't tried that...nice to have them in the off season!
Sylvia
No, I haven't frozen any cherries because I ate them all. I did freeze 6 pot stickers but I ate them the next day for lunch. I was hungry!
Get ready for tomorrow's blog. It is a winner.
--Pamela
I can't wait to see what you have in store!! I always freeze up as many strawberries as I have room for in my freezer..they freeze great and I stock up on the strawberry jam. I hope to get some cherry preserves made soon...so many great fruits this time of year!
Sylvia
You won't be freezing tomorrow blog. You'll just be eating it up.
--Pamela
I have heard of "sharing." Interesting concept.
Funny story: I met my older son's future father-in-law a couple days before the wedding. We arrived at the restaurant to find my son, his bride and her parents already seated. As my wife and I approached the table, he stood up, held out his hand and said, "Hi. I'm Peter. I don't share peanut clusters."
David
At least you know what to send him for Xmas: See's peanut clusters.
--Pamela
Pamela:
I was using the same recipe when I made the same pie for my colleague's birthday. Isn't it neat?! I like it a lot!
Yippee
Glad you enjoyed it Yippee. Cherries are a delicious fruit!
--Pamela
very nice! pies are pretty tough to make in my opinion. sounds like you guys have a party planned!
TeaIV
No. But we do have neighbors who are always willing to take half.
--Pamela
Hmm, fresh cherry pie YUM! I first tried the vodka crust with CI's blueberry pie. I believe the thickener made all the difference. a grated Granny Smith apple (natural pectin) and 2T instant tapioca ground into a powder. There is no evidence of the apple in the cooked pie. It will set up very nicely, not runny, not gummy..just right. Goldilocks and the bears will love it!
Betty
Thanks, Betty. My pie set up well but I thought the bottom crust left something to be desired. I've got a couple of ideas for the next go around though.
--Pamela