The Book: Gourmet Today
- Date: Wednesday, May 30, 2012 -- 12pm
- Location: East Lansing, MI
- Kitchen: Our House
- Dining Companions: Matty, Teri, and Terry
- Recipe Rating: A-
My special gentleman and I celebrated three years of marriage at the end of last month! My parents happened to be visiting on our wedding anniversary and I made this pie for the occasion, as my dad loves pie and my special gentleman loves cherries! I started by making the basic pie crust in The Book, which will be the subject of my next post. While the crust chilled I ground tapioca in a spice grinder, then mixed it with cornstarch, cinnamon, salt, sugar, and pitted sour cherries. I let the fruit mixture stand for a while to release some juices. Then I assembled the pie in the obvious way. After assembly I brushed the top crust with milk, cut some steam vents in it, and sprinkled the crust with sugar. I baked the pie on a hot baking sheet in a hot oven, covering the edges with foil after the first half an hour.
This pie was good. Very good. It seems surprisingly common for people to make cherry pie using canned cherry pie filling. It is odd to me to go through the trouble to make your own pie, but then use canned filling. On the other hand, cherry pie is made with sour cherries, with are rather difficult to find in many parts of the country, so perhaps that's why. Luckily, we do not have that problem here in Michigan, where frozen sour cherries are a supermarket staple. Which is good for me, because I would never use canned pie filling when it is SO easy and delicious when you make it yourself! This pie filling was spot on. The sweetness was just right, as was the consistency. The cherry flavor was lovely as well. The crust recipe is the same as the one in the Yellow Book (why mess with success!), so I have made it many times before. It turned out lovely this time, just as it always does. I liked the dusting of sugar on top, which gave the top crust a nice crunch. In summary: this pie was great and everyone loved it. The Yellow Book had three cherry pie options: a Cherry Almond Pie, Brandied Sour Cherry and Pear Tartlets, and a Sour Cherry Crostata. This cherry pie recipe is definitively better than the first two listed above. It's a tight race though between this and the sour cherry crostata, which was also very tasty. I think both will find a place in my permanent repertoire!
Here's a picture of me with my special gentleman on our three year wedding anniversary last month -- happy even before we ate the cherry pie!