Fresh Cherry Pie

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Anonymous on 18 Jun 2009 at 11:30

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

Nice pie, Pamela.

Will be a few more weeks before all the roadside cherry stands pop up here, selling this year's crop.   Yum!

 

Hi, Pamela.

Half a pie is a pretty big slice

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

I'll meet you half way so I get my big slice sooner.. ; )

Sylvia

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

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

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

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

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

very nice! pies are pretty tough to make in my opinion. sounds like you guys have a party planned!

 

TeaIV

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