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Easy as Cherry Pie

partysugar — Fri, 17 Jul 2009 10:30:00 -0700

Hurry, you're running out of time. If you haven't taken advantage of the season's cherries you better do so soon before they're no longer at the markets. Once you have a bag, immediately go home and make this cherry pie. Seriously, it's the best cherry pie you'll ever have. A hint of vanilla enhances the sweetness of the berries. As the pie bakes, the miniature stone fruits turn a dark color and release their juices - the sugar caramelizing. It's absolutely divine, pie heaven. Take care when pitting the cherries, the juice gets everywhere and it stains easily. To impress your family with this all-American Summer favorite, read more.

Cherry Pie
From Bon Appétit

Make this pie several hours in advance to allow plenty of time to cool. The filling will set and it will be easier to slice.

Ingredients

pie crust
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Directions

Position rack in lower third of oven and preheat to 425°F.
Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch.
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.
Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter.
Arrange dough strips atop 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. Sprinkle lattice with remaining 1 tablespoon sugar.
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. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

Serves 8-10.

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TV Dinners: Pushing Daisies - Late Summer Cherry Pie

YumSugar — Tue, 02 Oct 2007 23:55:00 -0700

I was lucky enough to get a sneak preview of ABC's new show "Pushing Daisies," and while it is an amazingly fantastic show, it's also the source of many droolworthy scenes - and I'm not just talking Lee Pace!

In the show - which premieres tonight - the lead character Ned has the ability to resurrect anyone with a single touch, he also has the ability to make picture perfect pies - a skill made easier with his ability to revive dead produce. At his restaurant, aptly named "The Pie Hole," Ned creates every pie you can imagine, strawberry pie, apple pie, rhubarb pie, pecan pie, and so on. There's even one scene - video clip after the jump - that features 12 pies at once!

My gal BuzzSugar had the opportunity to chat with star Lee Pace (aka Ned), and it turns out the pies are actually fake! However, since we all know a fake pie won't cut it when the craving strikes - and believe me, one will after this scene - we'll just have to make our own. I've found us a fantastic late summer cherry pie recipe, so get the recipe and get started, read more

The great foodie scene is at the end of this clip:

Late Summer Cherry Pie
From Bon Appetit, August 2003

Crust
1/3 cup whole milk
1 tablespoon distilled white vinegar
2 cups all purpose flour
1/2 teaspoon salt
1 cup chilled solid vegetable shortening, cut into 1/2-inch cubes

Filling
2/3 cup plus 1/4 cup sugar
3 tablespoons cornstarch
2 tablespoons orange juice
1 tablespoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon almond extract
1/8 teaspoon salt
5 cups pitted fresh cherries (about 2 1/2 pounds) or frozen pitted sweet dark cherries, thawed, drained (about 26 ounces frozen)

1 egg, beaten to blend with 2 teaspoons water (for glaze)

Crust: Whisk milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes.
Meanwhile, prepare filling: Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine. Add cherries and toss to blend. Let stand 30 minutes.
Preheat oven to 400°F. Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish.
Roll out second disk on lightly floured work surface to 12x8-inch rectangle. Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips. Spoon cherry filling into crust.
Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with egg glaze. Sprinkle 1/4 cup sugar over lattice.
Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.

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Cherry Pie Two Ways - Beginner & Expert

partysugar — Tue, 17 Jul 2007 14:38:39 -0700

Just as I have to have pumpkin pie in winter, no summer can pass without a delicious cherry pie. With the help of canned cherries and premade pie crust, a simple pie can be assembled in a matter of minutes. If you aren't much of a baker, serve guests this beginner's pie and tell them you made everything homemade. Trust me no one will know the difference! If you are like me, an experienced baker with many a scrumptious pies under her apron's tightly knotted belt, make a flaky pastry dough and release some stress pitting fresh cherries. Whatever your cooking level, every home cook can wow guests with one of these amazing cherry pie recipes. This fruity dessert is divine after a barbeque and pairs perfectly with a cold glass of champy. Tempted? Wait till you see the recipes: read more

Beginner Cherry Pie
From Sandra Lee

1 can cherry pie filling
12 ounces frozen mixed berries, drained
1 tablespoon Kirsch
1 box ready made pie crust
Flour, for dusting
1 egg, lightly beaten
1 tablespoon sugar

Preheat oven to 375 degrees F.
In a large bowl, combine cherry pie filling, mixed berries and Kirsch. Set aside.
Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust.
Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Top pie with dough, slice wholes in the top, and flute the edge of the pie with a fork.
Brush top crust with beaten egg and sprinkle lightly with sugar.
Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking.
Let sit for 20 minutes before serving.

Serves 8.

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Advanced Cherry Pie
From Epicurious

For dough
1 1/2 sticks (3/4 cup) cold unsalted butter
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold vegetable shortening
5 to 7 tablespoons ice water
For cherry filling
1 cup plus 2 tablespoons sugar
1/4 cup quick-cooking tapioca
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 cups fresh or frozen pitted tart cherries (about 3 1/2 pints fresh, picked over)
2 tablespoons vanilla
1 tablespoon sugar
Optional accompaniment: vanilla ice cream

Make dough: cut butter into pieces.
In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
Make filling:
in a small bowl stir together sugar, tapioca, salt, and cinnamon.
In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla into cherries and cool.
Line lower rack of oven with foil and preheat oven to 400° F.
On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick). Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang. Pour filling into shell and chill, loosely covered with plastic wrap.
On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips.
Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern. Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm.
Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie.
Let lattice stand 10 minutes to soften.
Trim edges flush with rim of pie plate and crimp decoratively. Gently brush lattice top with cold water and sprinkle with sugar.
Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly. Serve pie warm with ice cream.

Makes 1 pie.

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Cherry Pie

partysugar — Thu, 16 Jul 2009 16:25:24 -0700

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Noteworthy Nibbles - June 16-23, 2009

YumSugar — Tue, 16 Jun 2009 14:30:47 -0700

This weekend doesn't just mark Juneteenth and Father's Day. It's also packed with events that honor all of the pleasures of Summer, from peaches, blueberries, and watermelon to ribs, RC cola, and moon pies. But that's not all: this Friday marks the acclaimed Aspen Food & Wine Classic, which we're so excited to be returning to this year. Stay tuned!

Know of any important food events we've left out this week? Feel free to chime in below!

Sedona, AZ: Dine in Sedona Restaurant Fest - June 16-30
Clarksville, AR: Johnson County Arkansas Peach Festival - June 16-21
St. Helena, CA: StarChefs Rising Stars Napa & Sonoma - June 17
Emmett, ID: Emmett Cherry Festival - June 17-20
Portland, ME: Taste of the Nation Portland - June 18
Oakland, CA: National Homebrewers Conference - June 18-20
Fort Wayne, IN: BBQ Ribfest 2009 - June 18-21
Gettysburg, PA: Gettysburg Festival - June 18-28
Dallas, TX: Food For Thought Dallas - June 19
Crewe, VA: Virginia Chicken Festival - June 19
Owego, NY: Owego Strawberry Festival - June 19-20
Rotan, TX: Juneteenth Enrichment Festival - June 19-20
Boston, MA: American Craft Beer Festival - June 19-20
Aspen, CO: Aspen Food & Wine Classic - June 19-21

To see the rest, read more.

Stowe, VT: Stowe Wine & Food Classic - June 19-21
Glenwood Springs, CO: Strawberry Days Festival - June 19-21
Champaign, IL: Taste of Champaign Urbana - June 19-21
Clayton, NY: The Great New York State Food & Wine Festival - June 19-21
Flagstaff, AZ: Made in the Shade Beer Tasting - June 20
Brewton, AL: Alabama Blueberry Festival - June 20
Burgaw, NC: North Carolina Blueberry Festival - June 20
Bell Buckle, TN: RC & Moon Pie Festival - June 20
Martinez, CA: King of the County BBQ Challenge - June 20-21
Hampton, SC: Hampton County Watermelon Festival - June 20-28
Boise, ID: Savor Idaho - June 21

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Come Party With Me: Beach Picnic - Menu II

partysugar — Wed, 20 Jun 2007 10:03:31 -0700

Picnics are one of my favorite types of parties to plan. The majority of the food is prepared in advance, allowing the hostess maximum time to chat with her guests, enjoy the sunset, or fly a kite. Cooling salads are always welcome and I'm assembling two to pair with steamed clams and fried chicken. A cucumber, red onion, and basil salad is a a fresh flavor combination that can easily be made for a private picnic or a crowd of twenty. Carrots, one of the world's most underrated and overlooked vegetables, make for a colorful and crisp salad when mixed with peanuts and mint.

And when the moon is high over the ocean I'll break out a portable fork free dessert: mini cherry pies with the perfect balance of flaky pastry and sweet, fruity filling. You know you want to make at least one of these delightful dishes so get the recipe and read more

Cucumber, Red Onion, and Basil Salad
From Coastal Living magazine

2 English cucumbers, thinly sliced (about 5 cups)
1⁄2 red onion, thinly sliced (about 1 1⁄4 cups)
1⁄2 cup basil leaves, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Combine all ingredients in a large bowl.
Cover and chill 1 hour.

Makes about 4 cups.

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Carrot Salad
From Family Fun Go

1 pound carrots, peeled
3/4 cup dry-roasted unsalted peanuts
3 tablespoons minced fresh parsley
2 tablespoons finely chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt

Grate the carrots on the coarse side of a box grater (a food processor extracts a lot of liquid and will make the carrots too soft for this salad).
In a large bowl, gently toss together the carrots, peanuts, parsley, and mint.
In a small bowl thoroughly stir together the olive oil, lemon juice, sugar, and salt, then pour the dressing onto the salad and toss again until the carrots are evenly coated.
Let the salad stand for 20 minutes before serving, or refrigerate it and serve within 2 days.

Serves 6.

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Mini Cherry Pies
From Martha Stewart

4 cups frozen sour cherries, defrosted until easily separated
1 cup sugar
1 tablespoon all-purpose flour, plus more for rolling out dough
2 1/2 tablespoons cornstarch
Juice and grated rind of 1/2 lemon
1 large egg, lightly beaten
2 tablespoons heavy cream
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs.
Wrap, and refrigerate at least 1 hour before using.
Preheat oven to 450 degrees.
In a medium bowl combine, cherries, sugar, flour, cornstarch, lemon juice, and zest.
On a lightly floured surface, roll one disk of dough out slightly less than 1/8-inch-thick. Use a 4 3/4-inch cutter to cut out 6 rounds. Fit rounds into 3 1/2-inch fluted tart pans with removable bottoms.
Divide filling evenly between pans.
Roll second disk of dough out 1/8-inch-thick. Use a 3 3/4-inch biscuit cutter to cut out 6 rounds. Place rounds over fruit. Cut vents into each pie.
Seal by folding edges over and crimping with thumb and forefinger. Place onto a parchment lined baking sheet.
In a small bowl, whisk together egg and heavy cream. Brush evenly over tops of pies.
Bake until golden brown, and juices are bubbling, 35 to 40 minutes.
Remove from oven, and let cool for at least 1 hour before serving.

Makes 6 3 1/2-inch pies.

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Cherry Cobbler Two Ways - Beginner and Expert

YumSugar — Wed, 12 Aug 2009 03:30:05 -0700

To me, one of the sweetest rewards of waiting all year long for warm weather is the sweet-tart, firm, ink-red cherries that flourish for a short season. After ogling Party's cherry pie, I decided it was high time I make my own pastry with this beloved stone fruit. Nothing's more summery than a fruit cobbler, still piping hot from the oven and covered with moist biscuit dough. I'm torn, however, between two different versions: a quickie that calls for frozen dark cherries (so I can save my fresh ones for eating out of hand), and a slightly more laborious (yet equally rewarding) adaptation that takes advantage of juicy, just-pitted fresh fruit. Which one should I make? See both when you read more

In Season: Cherries

YumSugar — Tue, 09 Jun 2009 12:50:02 -0700

Watermelon, strawberries, peaches - there are so many fruits that get me jazzed for Summer, but the cherry is my all-time favorite. Whether it's the mild, yellow rainier or the ultrasweet bing, there's something magical about the sensation of biting through the cherry's taut, shiny skin and getting a burst of sweet, slightly tart, juicy flesh. Take advantage of cherries now, because they have a short Summer season that lasts through July. Find out how to best choose - and use - these miniature stone fruits when you read more.

When picking cherries, select fruits that are firm, plump, and without blemishes. Cherries are among the fruits that don't ripen once they've been picked, so choose the darkest ones for the sweetest taste. Don't discount those bright red cherries, however: they make a wonderful tart addition to pies, jams, and drinks.

Admittedly, my favorite way to eat cherries is out of my hand, but nonetheless, I also enjoy making them a regular part of my Summer kitchen in a multitude of ways:

Serve sweet cherries alongside mint, grapes, and peaches in a Summer fruit salad.
Whip up a fast cherry pan sauce for lamb rib chops.
Make cherries the life of the bar with a cherry mojito or a bing cherry margarita.
Transport yourself to the French countryside by baking a classic cherry clafouti.
Cool down for dessert with ice cream sandwiches made with cherry chocolate ice cream and puff pastry.

What are your favorite tips for preparing cherries? Please share them with me below!

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 18 Jul 2009 09:30:59 -0700

Seriously, make this cherry pie: it's the best you'll ever have.
Party plans a "birthday paw-ty" for FabSugar's cutie-pie French bulldog.
Starbucks is changing the names of several of its stores.
Check out Summer's collection of cool, creamy ice cream cakes.
We conducted a side-by-side test of two European raisin-and-nut chocolate bars.
Find out why Texans love the soft filled pastries known as kolaches.
An inside look at the food at a rustic wedding hosted on the banks of Northern California's Russian River.

Do You Know What's Cooking This Week?

YumSugar — Fri, 17 Jul 2009 14:30:18 -0700

After a nonstop month, we finally had some time to relax this week. We visited the city's newest street food market, entertained ourselves with a comical Sandra Lee video, and contemplated the cloudiness of ice cubes.

And, of course, we spent plenty of time in the kitchen, making olive oil ice cream, cherry pie, and summery Niçoise salad. Were you paying attention? Take this quiz to find out.

Take the quiz