Gooseberry Tart

For me, gooseberries are one of those quintessentially British fruits, like damson plums or sloes, that I nonetheless never managed to try while I lived in London.Gooseberry Tart

To rectify this, I’ve been on the lookout for them  for the past several years, only to be disappointed.  But this year’s fruit crop in Massachusetts is proving to be amazing–tons of sour cherries have now given way to red, black, and even golden raspberries, along with red and black currants and yes, gooseberries.

Gooseberry Tart

The price, unfortunately, reflects the fact that these gooseberries are so hard to come by.  So even though I splurged on two generously filled half pints at the farmer’s market, I came home to find I didn’t even have the four to five cups required for a pie.  Fortunately, I had enough for pie’s rustic French cousin, a galette.

Gooseberry Tart

While you thankfully don’t have to chop gooseberries (which must be as tedious as cutting up grapes or cherry tomatoes for toddlers) they do require a bit of prep work–they need to be topped and tailed, which is really just removing the stem from one end and the blossom from the other.  It’s easy enough to do, but given how these tiny bits tend to stick to your fingers, and then rub off on the next gooseberry you reach for, you’ll want to wash your berries after this process.  Once done, the gooseberries look much like grapes, albeit rather veiny ones.

Then it’s just a matter of assembly.  It’s easy to find helpers who will enjoy sprinkling the cinnamon sugar over the berries and the crust.

Gooseberry Tart

Gooseberries are surprisingly tart, and are said to taste a bit like strawberries–which is true, but not something I would have noticed had I not already been aware of the comparison.  They cook down into a juicy filling, and have a surprising richness–making it easy to see why gooseberries complement savory dishes so nicely.  For dessert, however, a tart yogurt ice cream or dollop of creme fraiche would nicely accompany this galette, with the fruit’s juices swirling together with the melting cream.

Gooseberry Tart

Gooseberry Tart
Author: Adapted from Lindsey Shere, via [url href=”http://www.foodandwine.com/recipes/gooseberry-tart”%5DFood and Wine[/url]
Ingredients
  • Pastry
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into 1/2 -inch dice
  • About 3 tablespoons ice water
  • Filling
  • 1/2 cup plus 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon all-purpose flour
  • 1 pint gooseberries (about 3 cups), stems and tails removed
Instructions
Make the crust.
  1. In a large bowl, mix the flour, salt and sugar. Using a pastry blender (or two knives or forks) or your fingers, cut or rub in the butter until the mixture resembles a mix of coarse cornmeal with larger particles the size of peas. (I.e. you’ll still have a fair amount of larger chunks of butter). Stir in the ice water with a fork. When the dough holds together, knead it a few times against the side of the bowl to smooth it out. (If the dough doesn’t hold together, add a few more drops of ice water.) Pat the dough into a disk, and wrap and refrigerate for at least 30 minutes or overnight.
  2. Preheat the oven to 400F. Flour a surface and roll out the dough into a round about 14 inches in diameter. (You may have to wait a few moments for the dough to soften). It need not be perfect around the edges as this gives it its rustic look. Lay it on a large baking sheet or pizza pan lined with parchment paper and refrigerate briefly while you prepare the filling (but no longer as the crust will get to hard to fold over the filling later).
Make the filling and assemble the tart
  1. In a small bowl, mix together the sugar and cinnamon. Mix 1 tablespoon of the cinnamon-sugar with the flour and sprinkle this mixture over a 9-inch area of the pastry. Spread the prepared gooseberries on top. (I rolled out the dough before prepping the gooseberries; the dough chilled while I topped and tailed the berries). Reserve 1 1/2 tablespoons of the cinnamon-sugar and sprinkle the remainder over the gooseberries. Fold the edges of the pastry up over the berries to form a 9-inch free-form tart, making pleats and pressing them together lightly. Brush the pastry with water and sprinkle with the reserved cinnamon-sugar.
  2. Bake the tart in the center of the oven for 40 to 50 minutes, or until the gooseberries are bubbling and lightly browned and the pastry has caramelized in spots and is well browned on the bottom. Cut the tart into wedges with a sharp knife and serve.

Gooseberry Tart

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Kim Boyce’s Ginger Peach Muffins, lightened up

To start things out, I’ll admit that I can be a bit repetitive.

Ginger Peach Muffins with Oat Flour (6 of 8)

First, you’re right that I have made ginger peach muffins before (even if I didn’t report about it on this blog).  My co-worker certainly remembers this:  when I brought the muffins in this post into work to share,  she asked, “are these the ones from the blog that are really cupcakes?”  They aren’t–and I like to think these muffins I am about to tell you about are a lot healthier, and just as delicious.

Secondly, you’re also right that I’ve been caught enthusing about Kim Boyce in this space.  Enough that the last time that Molly was over and looking to borrow some cookbooks she said “I know you won’t lend me this one as you’re always using it.”  She was right.

Ginger Peach Muffins with Oat Flour (1 of 8)

A few weeks ago, when Marie was visiting with new baby M, I bought a few peaches at the grocery store.  Some were nearly ripe, others still unappealingly green and firm around the pit.  I was roasting some eggplant and threw these in the oven at the same time, each half with a pat of butter in the hollowed out pit, and with a light drizzling of honey.  (I threw in some apricots that were about to go for good measure).  A perfectly ripe peach may be impossible to improve on, but a roasted peach, caramelized around the edges and lusciously soft in the center, comes close. It also perks up the less ideal specimens, which let’s face it, is often what you get at the grocery store (or if you just can’t be patient enough to let them fully ripen).

Ginger Peach Muffins with Oat Flour (3 of 8)

When Molly asked me the next day for some ideas for oat flour–her email started out, “Hey Quirky Flour Lady”–I was reminded of this recipe.  (I’m sure Molly was not shocked to have me bring up Kim Boyce again.  Since the exchange was over email, maybe she even shook her head a little).

Ginger Peach Muffins with Oat Flour (4 of 8)

I don’t know what Molly’s made with her oat flour, but I immediately knew what I was doing with the leftover roast peaches, despite the fact that in the same email exchange I told Molly that I had declared a muffin moratorium due to my sons’ messes while eating them.    Not a lot of willpower there on my part.

Ginger Peach Muffins with Oat Flour (2 of 8)

I’m evidently the Quirky Flour Lady, so I already had the oat flour, but if you don’t, you can also made it quite easily by running oatmeal through the food processor.  In fact, I had all the ingredients in hand except for the sour cream, but I had another acidic dairy product in my fridge:  low-fat kefir.  Suddenly I realized (due to no virtuous impulse on my part, but rather luck) that these were going to be a “lightened up” version of the recipe in Good to the Grain: Baking with Whole-Grain Flours:  roasted peaches rather than peach slices sautéed in butter, low-fat kefir instead of sour cream.

Ginger Peach Muffins with Oat Flour (5 of 8)

As you can see, they turned out perfectly.  Kefir, I’ve noticed, seems to produce an exceptionally lofty rise in baked goods (though I’d happily have used buttermilk or yogurt as well), and the blackened edges of my roasted peaches nestled in the crumb ensured my muffins were as pretty as they were delicious.

Ginger Peach Muffins with Oat Flour (8 of 8)

Kim Boyce’s Ginger Peach Muffins, lightened up
Author: adapted from Kim Boyce’s [url href=”Good to the Grain: Baking with Whole-Grain Flours “]Good to the Grain: Baking with Whole-Grain Flours[/url]
Ingredients
  • For the Roast Peaches
  • 2 ripe but firm peaches peaches, ripe, but firm
  • 1 T. unsalted butter
  • 1 T. honey
  • Dry mix:
  • 1 c. oat flour
  • 3/4 c. all-purpose flour
  • 1/2 c. whole-wheat flour
  • 1/4 c. sugar
  • 1/4 c. dark brown sugar
  • 1 t. baking powder
  • 1 t. baking soda
  • 3/4 t. kosher salt
  • Wet mix:
  • 3 oz (3/4 stick) unsalted butter, melted, then cooled slightly (just melt the butter first, and let it sit while you do everything else)
  • 3/4 c. whole or 2% milk
  • 1/2 c. plain kefir (substitute buttermilk or plain yogurt)
  • 1 egg
  • 3 T. finely chopped crystallized ginger
Instructions
Make the roast peaches
  1. Preheat the oven to 425. Slice the peaches in half around the equator and remove the pits. Line a rimmed (preferably) baking sheet with parchment paper (this will substantially speed cleanup). Place the peaches, cut side up on the baking sheet and divide the butter between the hollows of each half. Drizzle lightly with honey (but remember that the oven will bring out the peaches’ sweetness). Roast for 25-30 minutes, until tender. Remove, and when cool enough to handle, slice each half lengthwise into 6 slices.
Make the muffins
  1. Reduce the heat of the oven to 350. Rub your muffin tins with butter or line with muffin cups.
  2. Stir the dry ingredients together in a large bowl.
  3. Stir the wet ingredient together in another bowl, and add these to the bowl along with the chopped candied ginger and stir together gently until combined. The batter will still be lumpy. This is ok.
  4. Scoop the batter into 11 muffin tins using a spoon or ice cream scoop. The batter should be slightly mounded over the edges. Lay a couple of peach slices over each muffin, nestling them gently into the batter.
  5. Bake for 24 to 28 minutes, rotating the pan halfway through baking. The muffins are ready when the they smell nutty and are golden. Take the tin out of the oven and as soon as you are able, twist the muffins and lay them to cool on their sides in the tin. This allows the muffins to cool without getting soggy.

 

 

 

Blackberry Farm Griddle Cakes (Gluten-Free Pancakes)

I fortunately don’t have to worry about gluten-free cooking, but I do often find myself looking with interest at gluten-free recipes.  I have quite a collection of flours going and am always curious to find new ways to use them.  But for the dabbler stocking all the ingredients necessary for a gluten-free pantry can seem a bit much.  If you’re going to use it all the time, a home-made mix that requires you to stock up on ingredients ranging from arrowroot powder to sorghum makes perfect sense (and is hopefully more economical than some of the store-bought varieties though I understand that extra expense is par for the course when things must be free of gluten).  But for me, it seems like a lot to buy.

Blackberry Farm Gluten-Free Pancakes (1 of 5)

May 2013’s Bon Appetit cover showcases a beautiful stack of pancakes from the famous Blackberry Farm restaurant.  I was immediately curious, and only when I read through did I realize the recipe was for gluten-free pancakes.  Even better, it “only” required four other varieties–buckwheat (which I have on hand for pancakes anyway); cornmeal (polenta); brown rice flour (which I use for bread proofing) and oat flour (which I bought for the occasion, but which you can make easily from regular oatmeal in the food processor).

Blackberry Farm Gluten-Free Pancakes (3 of 5)

With that, this iteration of Sunday morning pancakes.  I had actually been wanting to try buckwheat pancakes for a while but was a bit nervous about what my picky eaters would say.  So this mix seemed like a good test run, as I knew the oat flour–the largest component–would mellow the buckwheat flavor. A quarter cup of maple syrup didn’t hurt either.  The lack of gluten ensured these pancakes were tender and light (an unprompted observation from my husband).  And happily they puffed up beautifully as they cooked quickly–a virtue when I’m griddling up as fast as I can for 3 hungry boys.

Blackberry Farm Gluten-Free Pancakes (2 of 5)

A few comments.  As I mentioned I used polenta which maybe was a bit too coarse a grind for the purpose–my husband liked the slight crunchy texture they provided, but next time I think a finer grind would work better.  While the recipe doens’t so require, I found that the batter got thicker after the first batch as it absorbed more liquid, so I’d suggest a five minute rest after the initial mixing.

Blackberry Farm Gluten-Free Pancakes (4 of 5)

And one more.  I made yet another change from the original recipe–I didn’t add the quarter cup of melted butter.  For no reason other than that I misread the recipe.  I liked my accidental low-fat version well enough, but as it was not a considered change to the recipe, I also thought it was only right to let you know!

Blackberry Farm Griddle Cakes
Make your own oat flour by whirring up rolled oats in your food processor. You can make this into a “mix”: Triple the dry ingredients and store them in a jar. Use 2 1/4 cups of “mix”; all the other measurements stay the same.
Ingredients
  • 1 large egg
  • 2 cups buttermilk
  • 1/4 cup pure maple syrup
  • 1 cup gluten-free oat flour
  • 2/3 cup yellow cornmeal
  • 1/3 cup brown rice flour
  • 1/4 cup buckwheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • Butter (for skillet)
Instructions
  1. Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
  2. Whisk buttermilk mixture into dry ingredients, then allow the batter to sit for five minutes.
  3. Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with butter. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.

 Blackberry Farm Gluten-Free Pancakes (5 of 5)

Rhubarb Ricotta Cake

As I’ve told you, one of my very favorite recipes of all time is Rhubarb Crisp (though Karen likes it with strawberries thrown in).  The tartness of the rhubarb set off against a crunchy, buttery brown sugar topping?  It’s a dessert I can eat way past the point when I know I’ve definitively overindulged.  Then I’ll call Karen or Marie and tell them how I ate enough to make myself ‘sick’ and they’ll know exactly what I’m talking about.  (What are sisters for if not to share the mundane as well as the lofty with?)

Rhubarb Ricotta Cake (4 of 5)

Because it’s in essence just rhubarb, sugar, and butter, it’s delicious, but it’s not exactly something I can get away with eating for breakfast.  Well, not legitimately anyway (i.e. I’m not saying I haven’t done it).  But–sprinkled on top of a cake?  Why, it’s just as appropriate as a muffin or a pancake.  (I mean, we can question how wholesome an idea it is to be eating muffins and pancakes for breakfast with any regularity, but at least if you must overindulge, doing so at breakfast appears to be the least damaging to your waistline).

Rhubarb Ricotta Cake (1 of 5)

Many recipes call for sour cream or buttermilk, but since I had ricotta on hand I figured that I’d give that a shot–and I’ve loved the result of ricotta in baked goods before–remember this old post?  (And if you’re still wondering, it’s Smitten Kitchen approved; need i say more?).  I wanted to use up some semolina flour so I threw that in as well.  Semolina is high in gluten (which is why it’s so great for making pasta) so it’s not always the ideal choice for more tender baked goods, but I thought it might add a nice rustic texture and that the acidity of the ricotta would tenderize it and work out any rough edges.  I was pleased with the result, but feel free to use regular all-purpose flour.

Rhubarb Ricotta Cake (2 of 5)

Rhubarb Ricotta Cake (3 of 5)

Now despite my paean to rhubarb here, I think this cake is a perfect base for any fruit you’d like–rhubarb for spring, peaches or nectarines for fall?  The cake itself is mild in flavor and well-structured and thus will happily pair with whatever seasonal bounty you have on hand.  In the meantime, I’m going to enjoy the rhubarb while it lasts.

If you’re looking for more ideas for rhubarb, check out one of my favorite blogs, Relishing It.  Laurie has got tons of great ideas (and taught me that you can freeze rhubarb to enjoy it year round).  There’s also our rhubarb-rose ice cream here and our pinterest page with rhubarb ideas here.

Rhubarb Ricotta Cake
Ingredients
  • Cake
  • 1 pound rhubarb, trimmed and cut into 1/2-inch pieces along the diagonal
  • 1 1/3 cup sugar, divided
  • 1 tablespoon lemon juice and zest of one lemon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 teaspoon finely grated lemon zest
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 cup semolina flour (substitute an additional cup of flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 cup ricotta
  • Crumb
  • 1 cup all-purpose flour (I used whole wheat pastry flour)
  • 1/4 cup brown sugar (I used muscovado with a bit of white)
  • 1/8 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted
Instructions
  1. Make the cake: Preheat your oven to 350°F. Coat the bottom and sides of a 9×13-inch baking pan with butter or a nonstick cooking spray, then line the bottom with parchment paper, extending the lengths up two sides. (It will look like a sling). Stir together rhubarb, lemon juice and 2/3 cup sugar and set aside. Beat butter, remaining sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at at time, scraping down the sides after each addition. Whisk together flour, baking powder, baking soda, and 3/4 teaspoon table salt together in a small bowl. Add one-third of this mixture to the batter, mixing until just combined. Continue, adding half the ricotta, the second third of the flour mixture, the remaining ricotta, and then the remaining flour mixture, mixing between each addition until just combined.
  2. Dollop batter over prepared pan, then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture over the cake, spreading it into an even layer (most pieces should fit in a tight, single layer).
  3. Stir together the crumb mixture, first whisking the flour, brown sugar, table salt and cinnamon together, then stirring in the melted butter with a spoon or fork. Scatter evenly over rhubarb layer. Bake cake in preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.
  4. Cut the two exposed sides of the cake free of the pan, if needed, then use the parchment “sling” to remove the cake from the pan. Cut into 2-inch squares and go ahead and eat the first one standing up. (If it’s written into the recipe, it’s not “sneaking” a piece but, in fact, following orders, right?) Share the rest with friends. Cake keeps at room temperature for a few days, but I didn’t mind it at all from the fridge, where I kept it covered tightly.

Rhubarb Ricotta Cake (5 of 5)

Salt & Pepper Creme Fraiche Biscuits

As you know I make creme fraiche from time to time–basically, when I realize my cream is nearing its use-by date and I want to eke out a few more days from it.  And since I love to bake, it’s also so much more useful that way–it makes baked goods rise wonderfully and, since it can be substituted measure for measure for sour cream, there’s plenty of recipes I can use it in.  (Joanne Chang is a particular fan).

Salt and Pepper Creme Fraiche Biscuits (9 of 10)

With my newly acquired biscuit cutter set (thanks mom!) and with a half of cup of creme fraiche in the fridge, this recipe from one of the latest Food & Wine issues called to me.  I’m always meaning to bake more savory goods–what better way to start?

Salt and Pepper Creme Fraiche Biscuits (2 of 10)

These biscuits were so much fun to make:  from rubbing the butter into the flour, to patting down the fluffy, pillow soft dough, to cutting out perfect little squares of dough and painting them with an egg-milk wash.

Salt and Pepper Creme Fraiche Biscuits (3 of 10)

Salt and Pepper Creme Fraiche Biscuits (4 of 10)

And (it goes without saying) they are fun to eat.  Thanks to the acid in the creme fraiche, the rolling and folding, and the rubbed in butter, these biscuits are delicately light and tender.  (These are definitively not those bready, heavy biscuits you’d pour thick gravy over).  The freshly ground pepper stands out against the slightly sweet background–an addictive and richly savory taste.

Salt and Pepper Creme Fraiche Biscuits (5 of 10)

Now some notes:  I deviated from the original recipe by necessity–not having enough creme fraiche I added a bit of yogurt to top it up.  (The original recipe, which I’ve linked to, uses a mix of creme fraiche and milk).  I rubbed in the butter rather than cut it in, but you can do whatever you like (you could even use the food processor as long as you take care not to over-process).

You’ll see that it’s key to chill the dough–it’s so soft it would be too hard to work with without that step.

This recipe makes a LOT, and unfortunately these don’t taste quite as great on subsequent days.  But since biscuits and scones generally freeze well,  I’ll certainly be setting aside a portion to bake another day the next time I make this.

Salt and Pepper Creme Fraiche Biscuits (7 of 10)

Salt & Pepper Creme Fraiche Biscuits

Ingredients
  • 1 large egg
  • 1 large egg yolk and egg white (separated)
  • 1/2 cup crème fraîche
  • 1/2 cup greek yogurt
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons plus 2 teaspoons sugar
  • 1 tablespoon plus 1/4 teaspoon baking powder
  • 2 teaspoons table salt
  • 1 1/2 teaspoons freshly ground pepper
  • 1 1/2 sticks unsalted butter, cut into 1/4-inch dice and chilled
  • 2T heavy cream or half and half or milk
  • Maldon salt, for sprinkling
Instructions
  1. In a small bowl, whisk the egg with the egg yolk, crème fraîche and milk. Reserve the egg white.
  2. In a large bowl, combine the 2 1/2 cups of flour with the sugar, baking powder, table salt and pepper.
  3. Using a pastry blender or 2 butter knives, cut the butter into the flour mixture until it resembles coarse meal–or rub in with your fingertips or pulse in a food processor.
  4. Add the egg mixture and stir with a wooden spoon until the dough is evenly moistened. Gather the dough into a ball and knead 2 or 3 times, just until it comes together.
  5. Line 2 large baking sheets with parchment paper and dust them with flour. Transfer the dough to one of the baking sheets and press it into an 8-by-10-inch rectangle. Cover with plastic wrap and refrigerate for 1 hour.
  6. Preheat the oven to 400°. Transfer the dough to a floured work surface and roll it out to an 11-inch square. Fold the square in half and roll it out again to an 11-inch square. Repeat the folding and rolling once more. Using a 2-inch round biscuit cutter, stamp out as many biscuits as possible. Gather the scraps, reroll and stamp out more biscuits.
  7. Evenly space the biscuits on the lined baking sheets. Whisk together the reserved egg white with the cream or half and half, and brush the tops with this mixture. Sprinkle with Maldon salt.
  8. Bake the biscuits in the upper and lower thirds of the oven for about 20 minutes, until golden; shift the baking sheets from top to bottom and front to back halfway through. Serve the biscuits warm.
Notes

The original recipe called for 3/4 cup of creme fraiche and 1/4 cup of milk–I used 1/2 cup of creme fraiche and 1/2 cup of Greek yogurt (2%) because that’s what I had on hand. I’m sure other combinations would work, as well as sour cream in place of the creme fraiche. As long as you use enough of an acidic dairy product (creme fraiche, yogurt, or sour cream) you should be good to go!

I also mixed my leftover egg white with half and half for “painting” the biscuits before they went into the oven.

Salt and Pepper Creme Fraiche Biscuits (10 of 10)

Sour Cherry Pie with Jarred or Canned Cherries

I’m feeling particularly impatient with the cold.  Not just because it’s mid-January, but also because our heat has not been working properly for the past few days.  It’s hard enough to get out of bed in the morning on a dark mid-winter morning, and when it’s 41 degrees in the living room, that doesn’t help matters.

While it’s still cold enough that the prospect of double digit temperatures is exciting, our heat is fortunately working (unless I just jinxed us).

Sour Cherry Pie from Jarred Cherries (6 of 7)

I’ll still have to be patient for warmer temperatures but we can do some things to brighten our dark days.  Like making a cherry pie that brings a bit of July to January.

And don’t worry–I’m not going to tell you about making sour cherry pie from fresh cherries in mid-winter.  That would just be annoying.  Tart cherries are hard enough to find when they are in season, much less this time of year (hence I’ve had to “make do” with sweet even in the height of summer).  But fortunately they can be found jarred.  My local whole foods sells 24 ounce jars imported from Hungary, billed either as “compote” or simply “sour cherries in sugar.”  They are simply packed in their juice, which is only lightly sweetened–no viscous, cloying pie filling here.  You could happily spoon this compote into your morning yogurt, or even just eat a few straight from the jar.  Or, of course, make pie!

Sour Cherry Pie from Jarred Cherries (1 of 7)

Sour Cherry Pie from Jarred Cherries (2 of 7)

A few tweaks are in order, though. Most fresh pie recipes require you to macerate the cherries in sugar to draw out their juice–obviously that step is not necessary, but you should save some of the juice when you drain the cherries to compensate for this–I found a half cup worked well.  I also added just a touch of sugar, as jarred cherries usually come pre-sweetened.

Sour Cherry Pie from Jarred Cherries (3 of 7)

I’ve recently been experimenting with the Chez Pim pie crust method–a very pliable, easy-to-work with dough, which is particularly nice to use when making a lattice crust pie.  You can always just fit your top crust with a rolled out disk, however–it will be just as delicious.

Sour Cherry Pie from Jarred Cherries (5 of 7)

Sour Cherry Pie with Jarred Cherries

Recipe Type: dessert, pie
Ingredients
Instructions
  1. Prepare crust in advance and divide into two disks. Make sure the dough has time to rest before assembling the pie.
  2. Position rack in lower third of oven and preheat to 425°F.
  3. Drain the cherries and reserve 1/2 cup of the juice.
  4. Stir together the cornstarch, salt, cherries, sugar, lemon juice, reserved cherry juice, and vanilla extract.
  5. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch pie dish. Trim dough overhang to 1/2 inch. If using egg white, paint the crust with the egg white to “seal” it.
  6. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. (You can also just roll into a round and use this to top the pie if you don’t want to make a lattice crust).
  7. Transfer filling to dough-lined dish, mounding slightly in center.
  8. Arrange dough strips over filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. (If not using a lattice crust, slash the top decoratively to allow steam to escape while baking). Sprinkle the top crust with sugar.
  9. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer.
  10. Transfer pie to rack and cool completely.