So has anyone ever had Pie for breakfast?
I think I snuck a piece of pie when I was 9 years old when Mama wasn’t looking….
That would be my last time until now.
Well, I took the Sour Cherry Pie out of the oven at 3 AM and went to bed to let it cool, per Rose’s instructions, for 3 hours.
My alarm clock conveniently when off at 6 AM
Then I saw it….
From the corner of my eye….
Just sitting on the baking stone on top of the aluminum foil, all nice and pretty, calling my name quietly but boldly and kind of forceful at the same time.
So I wrestled with my decision and then said out load,
“Oh well, who am I kidding. You know your going to have a piece of Rose’s Sour Cherry Pie for breakfast so just go ahead and do it.”
And oh my; it was the best decision I’ve made in a long time.
I was terribly excited when I heard we were baking a Pie. Even though my Black and Blueberry Pie was very good, I struggled with the dough. I had posted earlier that Pie Dough was my nemesis because all of the recipes I had used never used enough liquid.
I love the group we have as Alpha Bakers and the sharing that goes on and the learning. Someone, and I can’t recall who, I apologize for that, mentioned Joe Pastry’s techniques. So I did some research and found that Joe Pastry actually uses Rose Levy Beranbaum’s technique for making The Perfect Pie Dough.
For details please visit his site at:
FULL DISCLOSURE: Joe Pastry’s ingredients are not exactly the same as Rose’s in the Baking Bible for a base and top pie dough. So I used Rose’s ingredients and the “Rose” technique that Joe Pastry illustrates.
So I cubed the butter and added the flour, baking powder and salt in a gallon plastic bag and headed for the freezer for 30 to 45 minutes.
I prepared the cream cheese and I was amazed at how incorrect the volume measurement was on the package.
Ok, now here’s the part that always trips me up; the liquid.
I followed Rose’s instructions on the amount of liquids to add and worked it all in with the dough scraper. And I just looked at it for a minute and thought, it’s that NOW or NEVER moment…
So I just began to add “liquids” a little a a time through the remaining stages until there were no more “sand” deposits in my dough.
At the stage above I added 2 tablespoons of ice water ( NOT IN THE RECIPE) then 1 tablespoon of cream, mixed it and added two more tablespoons of cream. At this point, the dough held together pretty much on it’s own with a little bit of “sand”.
I was on to something here…
You shape it into two disk, one weighing 9.5 oz for the bottom and the remaining dough is used for the lattice top.
Both doughs still had a bit of “sand” in them so I added 1 tablespoon of ice water to each and began to form the disk. I notice that the dough had began to get a bit warm so I put both of them in the freezer for 10 minutes before I finished rolling out the disk for refrigeration.
I then formed the two disk, which came together nicely with “no sand” before the hour refrigeration stage.
Now on to the filling
It seemed that “off-season” most everyone had difficulty finding the correct fruit for this recipe as the season for Sour or Tart Cherries is in July. However, I did learn that, per Rose’s recipe, you can buy, pit, season with sugar and freeze the cherries for pies during harvest so that you may have Sour Cherry Pies at your desire.
Nancy Barker, was instrumental at finding local ingredients and recommendations for me as both live in the Atlanta area. Please visit her blog at Bread&Cake&More
Lucky to have the lead, I found the cherries and the concentrate!
Rose mentioned a variation in which red currents could be incorporated into the Pie but they are not in season.
I happened upon….
while shopping and decided to add these as well
After the slow simmer to bowl, you get this…..
Tasting as you go, as we all should do, I found a level of flavor missing; so I added Brandy
I’m quite surprised that lemon juice or zest wasn’t a part of the filling but, C’est la vie…
After reaching the boiling point to activate the corn starch thickening agent, you place the filling in a long dish to cool to room temperature
You roll out the base dough when the dough warms to 60 degrees F
Add the filling
NOW the lattice top
Baking requires turning after the first 20 minutes. I purchased a aluminum pie dough shield for this recipe for a 9-10 inch pie, but it did not fit my 9 inch pie plate
So I used the aluminum foil ring
Until next time,
HAPPY BAKING Y’ALL!
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PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week. It opens into a new blog window in which comments are able to be left at the bottom of the blog.Thank you all for your comments!Disclaimer: Complete recipes can not be shared in our Alpha Bakers posts due to publishing restrictions enforced by the publisher, but please support Rose Levy Beranbaum by purchasing The Baking Bible.You can check out the work of the other Alpha Bakers at Roses’ Alpha BakersThank you for stopping by…. Please tell your friends about my food blog!