Wednesday, June 17, 2009
One of my fabulous coworkers brought me about a half quart of cherries this week, along with a bunch of rhubarb from her backyard (thanks, Jackie!). Carolyn was pretty eager for cherry pie, although there weren't quite enough cherries for a whole pie. Instead, I used a small rectangular dish, and half a recipe for pie crust--what I refer to as a pie-let. Carolyn generally likes all of her pies to have a streusel topping rather than a second crust, so that's what I did, even though the recipe calls for a double crust pie. I got the recipe from a book that is, apparently, not easy to find anymore: Lisa Yockelson's A Country Baking Treasury: Pies, Cakes, Cookies. I'm pretty sure one of my aunts gave me the book more than ten years ago, but it's still my go-to book for pies.
The basic recipe, which I cut by about a third for this mini-pie:
Two pie crusts--one for the bottom, one for the top
1/4 cup plus 2 tsp. all purpose flour
1 1/4 cups sugar
1/4 tsp cinnamon
1/4 tsp ground mace (I omitted this, because I didn't have it, and used a touch of nutmeg)
5 cups sour cherries, pitted
2 tbl sour cherry syrup (made of boiled down cherries, water and sugar)
2 tbl butter
egg white for washing crust
sanding sugar for crust
Line pie plate with one crust and refrigerate. Combine all the dry ingredients and mix well. Toss in cherries, and syrup, then pour cherries into bottom crust. Dot top with butter, and top with second crust. Brush on egg white, and sprinkle with sanding sugar. Cut steam vents, and bake at 425 for 25 minutes, then reduce to 350 for another 25 minutes.
If you want to make a streusel topping instead, like I did, combine the following in the food processor:
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
5 tbl butter, cut into chunks
1/4 tsp cinnamon
1/4 tsp nutmeg
This makes a nice crumbly topping great on pie and muffins.
Stay tuned for something with rhubarb!