July 18, 2008

Cherry Pie

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my cherry amour

cherry pies baked in 5-inch springform pans

I got so excited last Saturday when I saw sour cherries at the farmer's market. I have never seen them before in groceries except of course the ones in cans. I should kick myself for not getting more than one container because I already had half a basketful of fruits when I saw them. I found out they freeze very well for use during off season so I'm hoping the vendor will have more tomorrow. One container yields almost 4 cups which I halved, 2 cups I made into tiny pies and the other 2 cups are macerating in cherry brandy syrup to fill a layer cake I'm baking later. I agree they make the best pies (or pahs as some Virginians say it), they're sweet and tart and so delicious specially with butter rich crust.

Sour Cherry Pie
for pastry:2½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup very cold butter, diced
¼ to ½ cup ice water

for filling:
4 cups pitted sour cherries with its juice
2½ tablespoon cornstarch
1 tablespoon flour
1 cup sugar
zest of half a lemon

to bake:

1 tablespoon cold butter, chopped
heavy cream
  • Prepare the pastry shells: combine flour, sugar, and salt. Using your fingertips, work in chilled butter into the flour until the mixture resembles small peas. Add ice water 2 tablespoons at a time, stirring until it forms a ball. Gather the dough and divide into 2 pieces. Form into balls and flatten into disks. Wrap separately in plastic film and refrigerate at least 1 hour.
  • Preheat oven to 450 degrees.
  • Prepare the fruits: combine the filling ingredients in a bowl, set aside.
  • Remove one dough from refrigerator and roll into an 11-inch round. Ease onto the pie plate. Refrigerate while rolling the second dough round.
  • Fill the bottom pie crust with filling. Dot with chopped butter. Top with the second crust, pinch edges to seal. Brush top with heavy cream. Bake for 10 minutes then reduce heat to 400 degrees and bake for 40 more minutes or until golden brown.

sour and bing cherries


Anonymous said...

that first photo looks so inviting! i can have that now for breakfast [late one:)] so how much does one basket cost? the last time i bought kc it costs almost $7 for the 2 lbs. ata!

Anonymous said...

btw! do you have the recipe for your Korean bbq? the no-cheat-eats one? haha!

Chibog in Chief said...

hmm will you be my cherry pie d'amour?? hmmm this is so mouth-watering oggi..love it

Anonymous said...

home-made cherry pie! ang sarap!!

thanks for joining FF! :)
happy weekend!

eatingclubvancouver_js said...

Cherry pie yummy.

Anonymous said...

Oh these look good! I haven't had sour cherries in such a long time, bet this pie was just delicious!

Oggi said...

Ces, they were $5, very reasonable.

This is my recipe for beef bulgogi:
1½ pounds rib steak, thinly sliced
4 tsp sugar
¼ C soy sauce
3 garlic cloves, minced
3 scallions, cut into 1-inch pieces
¼ tsp ground pepper
1 tsp Korean sesame seed oil
Mix beef and sugar and let rest for 2 minutes, then add the rest of the ingredients. Let marinate for 1 hour at room temperature. Fry in an unoiled skillet for 2 to 3 minutes or grill over charcoal.
The chicken bulgogi has ginger.

Dhanggit, the pie says oui!:)

Maiylah, thanks. I'll try to join every Friday.:)

JS, it is sooo yummy!:)

WORC, the fresh ones are so rare and are only available one week every year.
I love the pie!:)

Anonymous said...

that looks so good! ma cherie amour :)

Oggi said...

JMom, Stevie's song was stuck in my head for hours after writing this post.:D

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