What’s more American then cherry pie?

Leave a comment
baking, cherry, dessert, pastry, pie, Uncategorized

Pitting cherries is a chore- right? Wrong! Especially when the result is cherry pie and the sweet cherries are so cheap as to be a give away. I hate to pay nearly 50p for a (0ne!) lemon when I am back home in guernsey and know I have left trees groaning with lemons double the size in Arizona. I also hardly ever make cherry pie in guernsey – to make a fab cherry pie you need pounds of cherries and they are just soooo expensive that I never make pies with them.

Yesterday's cherry pie featured a new pastry, with the addition of coconut. It was very short and so had to be pressed into shape in the dish- who knows unless you tell them?! I found the recipe online, and forgot to reference it, but I am pretty sure it was my trustworthy Thermomix sweet pastry substituting some coconut for flour- totally yummy.

I like to avoid a soggy bottom ( this phenomenon is nothing new to followers of the great british bake off GBBO!) by generously sprinkling the pastry base with ground almonds or grated marzipan, before refrigerating. Your pastry base and top need to be REALLY cold before you bake.

I like to soak cherries ( about 2lb for the pie and a few extra for serving) in a glug (or three!) of kirsch for an hour or so before I am going to bake in the pie. This is of course optional. A lovely blogger once asked me if my gin and lemon cake would work without the gin, and yes, it will, but it will be lemon cake.

A cherry pitter will make light work of this tedious task. I featured this little wonder in an earlier post.

Toss in a few tablespoons of arrowroot or corn flour before adding to the cold pastry base. I kept the coconut theme going with a sprinkling of desiccated coconut. Add sugar according to taste and type of cherry, sweet cherries won't need nearly as much as sour. I really do believe that we take the sugar content in dessert recipes as a guide only, and adjust for personal preference.

I topped with a lattice pastry cover, the quick way to achieve this look is to invest in a pastry cutter with the holes already cut- magic! The only downside is that it is 25cm/9″ wide and not really adaptable to bigger pies. Most of the time that's a great size but I often like to do buffet/party size desserts and it doesn't fit.

Bake at 400°F/200°C for 15 minutes before turning down the temperature to 370°F/180°C for 25 minutes. Keep an eye on the pastry edges and cover with foil if burning. There is a actually a gadget for that!

Serve with homemade ice cream or creme fraîche – watch it go!


Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

i'd love to hear from you...

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s