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missroseroseI made a cherry pie a week or two ago, and it was decreed by everyone who tried it (which is to say, Brian and me) to be the absolute best cherry pie they had ever had. Conveniently, I happened to pick up the ingredients for another yesterday (it was just that good), and then today my friends list did its annual "OMG Pi Day!" dance. I guess I'll be making another one tonight.
In case anyone else is feeling inspired by Pi Day, here's the recipe for the best cherry pie ever:
3 cans of sour cherries in water (reserving 1/2 cup of the water)
3 tablespoons cornstarch
1-1/4 cups raw cane sugar (the kind from the natural foods store, with the molasses left in - regular white sugar will work but the flavor is nowhere near as good)
Strained juice from half a lemon
1/4 teaspoon almond extract
2 unbaked pie crusts
Drain the cherries, measure the 1/2 cup of water into a bowl, and whisk together with all the other ingredients until everything is dissolved. Add cherries, stir gently until everything is coated, and let stand 15 minutes (or longer - I usually let it sit an hour while I make and chill the pie crusts).
Pour into bottom crust, then brush edges with cold water and top with a solid or lattice crust*, trim, and crimp or flute. Bake at 425 degrees for 30 minutes, then slip a baking sheet beneath it, reduce temperature to 350 degrees, and bake until the juice bubbles through the vents (about thirty minutes more). Let cool completely on a rack (the hardest part, I know!) before serving.
*How to make a lattice crust: This is much easier than it looks, and a great way to cover a pie when you end up a little short of dough for a top crust. Roll out your top crust, then cut it into uniform strips (I usually make mine between 1/2" and 3/4" wide). Set three or four of them loosely atop the pie going one direction, leaving space roughly equal to their width between each. Then, bend back alternating strips about halfway up the pie (gently, so as not to break the dough), and lay a new strip across the non-bent ones. Lay the bent strips back down, and then bend the opposing set of strips back and repeat the process. When the one side is done, turn the pie 180 degrees and do the same thing. Voila, instant lattice crust and no worries about getting it onto the pie without undoing all your careful construction.
In case anyone else is feeling inspired by Pi Day, here's the recipe for the best cherry pie ever:
3 cans of sour cherries in water (reserving 1/2 cup of the water)
3 tablespoons cornstarch
1-1/4 cups raw cane sugar (the kind from the natural foods store, with the molasses left in - regular white sugar will work but the flavor is nowhere near as good)
Strained juice from half a lemon
1/4 teaspoon almond extract
2 unbaked pie crusts
Drain the cherries, measure the 1/2 cup of water into a bowl, and whisk together with all the other ingredients until everything is dissolved. Add cherries, stir gently until everything is coated, and let stand 15 minutes (or longer - I usually let it sit an hour while I make and chill the pie crusts).
Pour into bottom crust, then brush edges with cold water and top with a solid or lattice crust*, trim, and crimp or flute. Bake at 425 degrees for 30 minutes, then slip a baking sheet beneath it, reduce temperature to 350 degrees, and bake until the juice bubbles through the vents (about thirty minutes more). Let cool completely on a rack (the hardest part, I know!) before serving.
*How to make a lattice crust: This is much easier than it looks, and a great way to cover a pie when you end up a little short of dough for a top crust. Roll out your top crust, then cut it into uniform strips (I usually make mine between 1/2" and 3/4" wide). Set three or four of them loosely atop the pie going one direction, leaving space roughly equal to their width between each. Then, bend back alternating strips about halfway up the pie (gently, so as not to break the dough), and lay a new strip across the non-bent ones. Lay the bent strips back down, and then bend the opposing set of strips back and repeat the process. When the one side is done, turn the pie 180 degrees and do the same thing. Voila, instant lattice crust and no worries about getting it onto the pie without undoing all your careful construction.
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Date: 2013-03-15 04:01 am (UTC)no subject
Date: 2013-03-15 02:47 pm (UTC)