The farmers' market this week was brimming full of amazing produce. One farmer had sour cherries, red currents and peaches. I had this inner debate as to whether to make peach and red current pie, or a classic deep dish sour cherry pie. Both red currents and sour cherries have a very short season, so my chance to make either one of these pies is now or next year. I decided on peach and red current (because it is kind of unusual), but I was not sure how many peaches I needed, plus, I had to leave to go to a doctor's appointment. I told the farmer that I would be back in a couple hours after my appointment (he had been helping me decided between the two pies). However, by the time I got back, he had sold out of all his peaches! So, the peach and red current pie is going to have to wait, and I bought two big baskets of sour cherries. The farmer did feel quite badly that he had sold out of his peaches so he gave me a huge hanging plant for free! It was very nice of him.
So I began my sour cherry pie on Thursday night-- I made the pastry the night before so that it could chill over night, and then made the rest of the pie on Friday morning. This was also the first time that I made a lattice top crust, which scared me a little, but it turned out to be really easy. The pie turned out beautiful! It looked so classic. I think that next time I make a lattice crust, I need to keep the pastry a little more chilled, and I will be able to work it faster because I now know what I am doing, but for a first attempt I am really pleased with myself.
Sour cherries are really easy to pit, even without a pitter. The pit just pops out. After making the pastry, I tossed the pitted cherries with just some tapioca, sugar, lemon zest, and a couple tablespoons of lemon juice and filled the shell. I dotted the top of the cherries with a little butter and then wove the lattice on top. I then brushed it with some milk, sprinkled it with sugar and put it in the oven...presto!
The dinner party was great. For the record, I made pork tenderloin, which I rubbed with olive oil and rosemary and then wrapped in bacon and roasted, served with a fig and port reduction sauce. This was served with roasted red potatoes, wild rice salad, and corn on the cob as accompaniments. But the grad finale was the deep dish sour cherry pie. I served it with almond scented whipped cream--which means that I just added some almond extract to the cream when I whipped it up (and a hint of vanilla extract--whipped cream always needs a little vanilla, in my humble opinion). The almond/cherry combination was stellar.
I think that the coolest part of this pie is that it is so seasonal. Sour cherries have such a short season that this was most likely the only sour cherry pie that I am going to have until at least next year. I am so glad that I got to share it with great friends on such a great night.
PS...I added a couple pictures of Chicago that I took this week while my friend Kerstin was visiting me from California. It was so great to see her; plus, I got to do all kinds of Chicago touristy things that i have not done yet! I am such a fan of this city...
More pie updates to come...and probably some other ramblings and rants along the way...
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