Monday, June 2, 2008

Yummy~issimo! Recipe Sour Thanks To The Cicadas!

The cicadas are still here. And, they're going to be here for at least the next five freaking weeks!

There's one good thing about cicadas though ~ the birds eat so many of them, that they don't eat my sour cherries. This is the first time in about 15 years that I've had cherries. And, boy do I have cherries!

The cherry tree stands about 20 feet tall and is absolutely loaded this year. Sweet husband and I picked last night and my mouth was watering for a sour cherry pie.

So I guess the freaking, flying, red~eyed loud mouthed cicadas are good for something.

Debbie's Sour Cherry Pie
Serves 8

2c all~purpose flour
1t salt
3/4c + 1T butter flavored Crisco
1/2c ice cold water
1T sugar

3T quick~cooking tapioca
2t pure almond extract
2T cornstarch
1/4t salt
1 1/4c sugar
6c fresh sour cherries, pitted
milk, to brush crust
1T sugar to garnish crust
whole nutmeg, to garnish crust

To make dough: In large bowl, thoroughly stir together four and salt. Add the shortening and mix until mixture resembles coarse meal. Measure out 7T ice water and sprinkle over flour mixture, tossing with a fork until evenly incorporated. Gently knead until the dough holds together smoothly when pressed between your fingertips. If necessary, add 1T or more water to moisten. Dough should not be dry.

Turn dough out onto large sheet of waxed paper. Gently knead until the dough holds together and is very smooth. Divide dough into two sections. Roll out dough between layers of waxed paper until it is a 11" round. Peel off top layer of waxed paper flip into 10" pie pan. Peel off remaining layer of waxed paper. Roll out top dough between two layers of waxed paper but do not remove paper until ready to top cherries.

Preheat oven to 425. Finely grind tapioca in spice mill. Place cherries in large bowl and add ground tapioca, cornstarch, salt and sugar. Toss well and let stand 30 minutes.

Fill bottom crust with cherry mixture. Remove one layer of waxed paper and flip onto cherries. Remove second sheet of waxed paper and crimp edges together. Cut several steam holes in top crust. Brush with milk, sprinkle with sugar and grate a little fresh nutmeg on top of crust.

Bake 30 minutes. Reduce oven temperature to 375. Continue to bake until crust is deep golden brown and filling is bubbly in center, 35~45 minutes. Cover with foil if crust gets too brown.

1 comment:

Ryan said...

Deb, I'm thoroughly relieved to see that you make your own pie crust - none of that store-bought crud. You need to convince Kristy of the merits!