Day 3: CHERRY PIE!!!!
2 Pie Crusts -
you can use your favorite home-made recipe, or you can be a normal, time-pressed human, and buy ready made crust. There are a lot of organic options on the market today, so you don't have to compromise.
Filling:
2 lbs of pitted cherries (drain any excess juice)
2 tbsp of all purpose flour
1 tbsp salted butter (I break it into tiny blobs and drop them in)
1/2 tsp of real vanilla extract
Line your pie dish with the first crust and flute the edges up
(you'll need the height to seal the top crust on)
Toss ingredients evenly and pour the mixture into the crust lined pie dish.
I think that a woven top is more impressive than a whole top, so I always take the extra time to make one. Cut your second crust into 1 inch strips, attach the parallel strips at one end to the bottom crust by pinching. Then turn your pie, and start weaving one strip at a time, sealing them at both ends. Once you have finished weaving and pinching, make sure to lightly sprinkle some granulated can sugar and cinnamon on the top crust. Bake for 40 min in 375 degree oven.
** Important note, after 15 min, take pie out and wrap the outer crust with foil so it doesn't burn while the rest of the pie cooks...
Remove from the oven and allow to cool for 15 min. Best served warm with fresh whipped cream or vanilla ice cream.
Stay tuned for tomorrow's Avocado Salsa recipe!
Happy baking!
Bee
Last weekend at the farmers market, my favorite fruit vendor had pitted tart Michigan cherries on the chalk-board. For $5 we got 2 lbs of these tangy little gems, and just like that, it was time to bake a pie! If you aren't spoiled by your fruit vendors, and have to pit the cherries yourself, it can be a bit of a chore. But it can be done either using a cherry pitter (different models shown below) or by simply cutting them in half with a paring knife. Remember to wear an apron for pitting to avoid staining your clothes!
2 Pie Crusts -
you can use your favorite home-made recipe, or you can be a normal, time-pressed human, and buy ready made crust. There are a lot of organic options on the market today, so you don't have to compromise.
Filling:
2 lbs of pitted cherries (drain any excess juice)
2 tbsp of all purpose flour
1 tbsp salted butter (I break it into tiny blobs and drop them in)
1/2 tsp of real vanilla extract
Line your pie dish with the first crust and flute the edges up
(you'll need the height to seal the top crust on)
Toss ingredients evenly and pour the mixture into the crust lined pie dish.
I think that a woven top is more impressive than a whole top, so I always take the extra time to make one. Cut your second crust into 1 inch strips, attach the parallel strips at one end to the bottom crust by pinching. Then turn your pie, and start weaving one strip at a time, sealing them at both ends. Once you have finished weaving and pinching, make sure to lightly sprinkle some granulated can sugar and cinnamon on the top crust. Bake for 40 min in 375 degree oven.
** Important note, after 15 min, take pie out and wrap the outer crust with foil so it doesn't burn while the rest of the pie cooks...
Remove from the oven and allow to cool for 15 min. Best served warm with fresh whipped cream or vanilla ice cream.
Stay tuned for tomorrow's Avocado Salsa recipe!
Happy baking!
Bee
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