Poor June!īecause her tale is so tragic, I have taken to baking her her own special cherry pie when the occasion warrants. As is always the way, her family never shows as much interest in their requested pies as they do in her coveted cherry pie, and her devious plan is always thwarted! So she has taken to baking two cherry pies at each major holiday, but they are devoured just as quickly, or perhaps doubly so. Doesn't that sound extraordinarily kind and generous? But NO, it is a thinly-veiled deception! You see, she makes everyone else a pie, so that she may make herself her beloved cherry pie and be able to consume it all- without sharing! How's that for holiday spirit? Lust, greed, avarice, gluttony, I've said, and I'll say them again! Of course, all villians get their come-uppance at the end of a good story, and June's is no exception. Moreover, in a show of great devotion and attentiveness to her family's desires, she offers to bake each person his or her own favorite pie, whatever it might be. In fact, she wowed her family a couple of years ago with a sublime Rachael Ray creation that I have since added to my own harvest-time repertoire, Pumpkin Soup with Chili Cran-Apple Relish (ok, fine, I'll post the recipe for that, too!). But when it comes to cherry pie, she loses all rationality, and her many virtues quickly yield to such vices as lust, greed, avarice and dare I add, gluttony? (I know, 'tis unsavory to mention that particular sin on a food blog! Tsk, tsk!) Do you doubt me? Listen to this anecdote and then judge.Īround the holidays, say at Thanksgiving or Christmas, June becomes quite prolific in the kitchen. Indeed, she is a psychology professor and an expert on the brain itself. Now, by all outward appearances, June is the most reasonable of persons. And I promised to tell the tale and follow through with the recipe, so I mean to make good on my promise (redemption seems a worthy aim during the Lenten season).
Serve with ice cream.In my last post, I referenced both my friend, June, and an amazing cherry pie. If the crust is browning too quickly, cover with foil and continue baking. Bake until the filling is bubbly and the crust is browned, about 1 hour 10 minutes. Step 7 Put the pie on a foil-lined baking sheet.Brush on the top crust and sprinkle with sugar. Beat the remaining egg in a small bowl for the egg wash. Trim the excess dough around the edges and crimp the top and bottom crusts together to seal them. Step 6 Roll out the other round of dough to the same size and place it over the pie.Step 5 Lift the dough into a 9-inch pie pan and gently press it against the edges of the pan.If the dough is sticking to the countertop, use a metal spatula to carefully scrape it up and flip it over. Sprinkle some flour over the top of the dough if it’s a bit too moist. On a floured surface, roll out one round of dough into an 11-inch round, starting at the center and working your way out. Put a rack in the lowest position of the oven and preheat to 375 ̊. Step 4 Remove the dough from the freezer and let thaw until slightly softened.Cover and refrigerate until ready to use. Remove from the heat and let cool completely, about 30 minutes. Continue to cook until glossy and thickened, 2 to 3 minutes. Combine the cornstarch and lemon juice in a small bowl and add it to the cherry mixture. Stir in the balsamic vinegar and cook for 1 minute.
Step 3 For the filling: Combine the cherries and sugar in a medium saucepan over medium heat and cook until the juices are hot and bubbly, about 5 minutes.Place the bags of dough in the freezer until you need them. Place each in a large resealable plastic bag and flatten to about 1/2 inch thick using a rolling pin. Step 2 Divide the dough in half and form each half into a ball.Add the water, sugar, white vinegar and salt. Beat 1 egg with a fork in a small bowl and add it to the flour mixture. Step 1 For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes.
0 kommentar(er)
