Sour Cherry Pie

So has anyone ever had Pie for breakfast?

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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

Red Alarm Clock Image and I fixed coffee and went about doing things to begin my day.

 Amadaus Coffee Mug

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:

Perfect Pie Dough

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.

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I prepared the cream cheese and I was amazed at how incorrect the volume measurement was on the package.

4.5 oz of cream cheese medium dice

4.5 oz of cream cheese medium dice

Just look at the residual amount of cream cheese is left from an 8 oz block

Just look at the residual amount of cream cheese that is left from an 8 oz block –                           Class Action Anyone?

The chilled flour was removed from the freezer and the 4.5 oz of cream cheese was added

The chilled flour was removed from the freezer and in a medium sized bowl, the 4.5 oz of cream cheese was added

The cream cheese was massaged into the flour mixture with your finger tips until the effect of "course meal" is accomplished

The cream cheese was massaged into the flour mixture with your finger tips until the effect of “course meal” is accomplished

 

The cream cheese / flour mixture is placed back into the gallon sized zip lock bag and the chilled, cubed butter is added

The cream cheese / flour mixture is placed back into the gallon sized zip lock bag and the chilled, cubed butter is added

Shake the bag to move everything around - kind of like you did as a child with Shake-N-Bake. Then with a rolling pin, roll the bag as flat as possible to create ultra-thin layers of butter, quite similar to the pastry technique of dough lamination

Shake the bag to move everything around – kind of like you did as a child with Shake-N-Bake. Then with a rolling pin, roll the bag as flat as possible to create ultra-thin layers of butter, quite similar to the pastry technique of dough lamination

When you roll the dough into the thin sheet, the desired effect looks like this

When you roll the dough into the thin sheet, the desired effect looks like this

 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.

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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.

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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.

Rosie Odennel Pie Day

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

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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….

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while shopping and decided to add these as well

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After the slow simmer to bowl, you get this…..

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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…

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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

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You roll out the base dough when the dough warms to 60 degrees F

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We learned before with the Black and BlueBerry Pie how to measure for the bottom; this worked for me - for questions, visit that blog posting please

We learned before with the Black and Blueberry Pie how to measure for the bottom; this worked for me – for questions, visit that blog posting please

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Base complete

Add the filling

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NOW the lattice top

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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

Sigh….

So I used the aluminum foil ring

and Voila

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Until next time,

HAPPY BAKING Y’ALL!

For Orders, please click on the recipe name and the comment section will appear at the bottom of your screen.

Thank you for your future business !
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 BakersAlpha Bakers BadgeThank you for stopping by…. Please tell your friends about my food blog!
© Tony Bridges and One Crumb at a Thyme, 2014

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