February 22, 2012

Nick's Pie Request.....Sour Cherry!

Nick's loves anything cherry! Every holiday or special occasion, he will request a cherry pie or a cherry cobbler. Topped with a big scoop of homemade vanilla ice cream of course! I have recently discovered some wonderful baking products that will enable you to create a masterpiece of a cherry pie for your family! You may even win the blue ribbon at the county fair!!

This Sour Cherry pie filling is the best on the market today

This pie filling is loaded with plump sour cherries married beautifully with a touch of sugar, lemon, and the tiniest hint of lime!

I also discovered the Pie Filling Enhancer, from King Arthur Flour Baking Company here in New England! This is The Bomb! My last Pie looked and tasted amazing.  It is my perfect solution for a perfect Pie!

Can She Bake a Cherry Pie....Billy Boy, Billy Boy?
Can She Bake a Cherry Pie, Charming Billy!

Don't be afraid to make your own pie crust! I have learned that Ree's is the most fail-proof and I promise, it will be worth the extra effort! Tender, flaky and will make a huge difference in the quality of your masterpiece!

Ree's Perfect Pie Crust
1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

 The Best Sour Cherry Pie
9-inch double piecrust, rolled out
3 cans (14.5 ounces) tart cherries, drained
3/4 cup sugar
 1/2 cup pie filling enhancer
(Estelle's uses King Arthur Flour brand)
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1 Tablespoon unsalted butter

Preheat the oven to 425 degrees, and place half of the rolled out pie dough into a 9-inch pie pan. In a medium bowl, combine the cherries, sugar, pie filling enhancer, lemon juice, salt, cinnamon, and cloves. Let the mixture sit for 15-20 minutes, stirring occasionally. Pour the filling into the prepared crust, dot with butter, then top with second half of the rolled pie dough. Crimp the crusts shut and cut a few slits into the top of the pie to allow steam to release.
 Place the pie on a foil-lined baking sheet and bake for 15 minutes, then reduce the temperature to 350 degrees F. and bake for another 45 minutes, or until the crust is golden brown and the filling is bubbling. Set the pie on a wire rack to cool, allowing the filling to firm up.
 Slice and serve!

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