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Pie
VisionOfClarity
Registered User regular
Registered User regular
So I want to bake a pie this weekend to celebrate the boy getting a new job. I do a mean pecan pie but I want to try something new. I'm thinking of doing a cherry pie but I don't actually know anyone whose ever made or ate cherry pie. I don't trust baking recipes I find online as there isn't any real way to know if they're any good and baking can easily go awry. So I'm looking for a good cherry pie recipe or any good pie recipe for that matter, I'm open to suggestions.
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My mom makes a mean cherry pie, but I'd have to get in touch with her and get her to email me the recipe.
Not a lot of time. I can go shopping anytime this weekend and I can bake it anytime between tomorrow and Sunday.
Thanks! I really want to do a cherry pie and you can never go wrong with a mom recipe.
Makes one 9-inch pie, serving 6 to 8. Published July 1, 1995.
The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca. If using sour cherries instead of sweet, increase sugar to 1 cup and tapioca to 4 tablespoons.
INGREDIENTS
Pie Dough
2 1/4 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cut into 1/4-inch cubes
7 tablespoons vegetable shortening , chilled
1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed
Cherry Filling
6 cups sweet cherries (pitted), or 6 cups pitted frozen cherries
3/4 cup granulated sugar
1 small lemon , zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon almond extract
1 tablespoon brandy
3–4 tablespoons quick-cooking tapioca
2 tablespoons unsalted butter , cut into small pieces
INSTRUCTIONS
1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and zest, spices, almond extract, brandy, and tapioca; let stand for 15 minutes.
4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.
I gave her an infraction via email.
Hope that helps.
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"The power of the weirdness compels me."
Cinnamon, brown sugar, and a bit of lemon.
Put it in the pie crust and voila - pie.
If you're feeling a little more adventurous, pull the pie out of the oven with about 10 mins left and spoon whipped cream into the holes on top. Put it back in the oven for the last 10 mins and it's done. This just adds another layer of yummy sweetness to it
Oh yeah, uh, warm apple pie + ice cream = best dessert ever.
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Also, do you think you could post those recipies for all of us pie loving PAers?
English apple pie has pecans. When I talk to my mom tomorrow I'll get the recipes. She's making the apple crumbcake tonight actually.
also - do not skip the 'Scatter butter pieces over fruit' mentioned in that cooks illustrated recipe. You'll be surprised at the added flavor.
Try an Apple Crumble. Not strictly a pie, but easy as shit and awesome. The BBc has an awesome recipe, but use less sugar than they say as their recipe is a trifle sweet.
No it doesn't.
English apple pie has no fucking cinnamon because that stuff is foul and I will never understand why everything American has it in.
For pie, my wife handles baking stuff (she got into it since I do the rest of the cooking) and even though she's able to make her own crusts easily, she generally just buys pre-made crusts. They're not all that different from home-made, and they're much much much easier to work with thanks to the lack of rolling. Not everything has to be homemade -- for example, "box cake" still has flour, sugar, all the regular cake ingredients; they're just mixed up already so you know it'll taste good (and work).
The key to a good cherry pie, IMO, is the tartness. Good cherries are expensive, though, and canned ones are typically over-sweet. Although I prefer cherries, when it comes to cost & availability I typically stick with strawberry&rhubarb pies.
Pies overall are easy, though -- chop or slice the "guts," mix a portion of flour & sugar (or sometimes tapioca) in with the bits, let it sit for about 30 minutes, and then gloop it into the crust. The tricky part is figuring out just how much sugar & thickener you need, depending on how sweet or thick you like it.
Unfortunately, my rule of thumb for cooking for someone else doesn't help you: make it once to test it out, then when you make it the 2nd time you know what to do differently to make it even better.
I used to do this but then found I often ended up with just two really good pies. Which doesn't sound like such a bad thing until you're eating pecan pie for 7 days in a row.
English apple pie has a pastry base, baking apples (peeled, cored, sliced) with sugar sprinkled over the sliced apples, then a lid of pastry on top, brushed with a mixture of beaten egg and milk, to make the top go brown, with a little sugar sprinkled on the top of the pastry.
NOTHING ELSE!!!!!!!!!!!
And apple crumble is peeled, cored, sliced apples placed in the base of an oven proof dish, sprinkled with sugar, then crumble mixture placed on top, then baked (crumble is self raising flour, sugar and butter in a ratio 2:2:1) til the top of the crumble mixture goes brown.
For paintings in progress, check out canvas and paints
"The power of the weirdness compels me."
For paintings in progress, check out canvas and paints
"The power of the weirdness compels me."
And I do like the sound of apple crumb with custard. I wish I didn't miss apple picking season
Welcome to British "Cuisine" ;D
Key lime is pretty close to pudding in consistency, with a gelatin firmness to it. It's tart & creamy. It used to be my favorite pie when I was a kid, but I've since outgrown it.
Although it makes me wonder if most cheesecakes in bakeries are simple "no bake" recipes. Hmmm.
1/2C milk 2 eggs, well beaten 1C heavy cream 1/4C brandy
Combine pumpkin, sugar, spices and salt in a mixing bowl. Beat in milk, eggs, cream and
brandy. Pour into unbaked crust. Bake in a preheated 425* oven for 15 minutes, reduce
temp. to 350*, bake 40 to 50 minutes or until knife inserted near center comes out clean.
I'm making the crust as well but my mother has swore me to secrecy on that recipe.
1 cup of whipping cream
2 tablespoons powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla