Super Delicious Sour Cherry Pie.
This is like the 3rd fruit pie I have ever made!
This time, I made the pastry using Rose's hand method. I followed instruction exactly.
Before I was pretty confused when I read the instructions. However, when I saw Joe Pastry blog post and step by step photos, suddenly everything made sense! Yay! :D
I have to say that this is now my favorite pie crust recipe! It's the very BEST imo - so flaky and delicious! This is what pie crust should be - All Butter (no shortening!)
Put the cold butter and cheese breadcrumbs into the bag
And roll with rolling pin. This is very fun!
Except I feel like I wasted a ziploc bag.. expensive you know..ziploc bag use for only 30mins.
I added the cream and cider and still very dry. Maybe my cream is not very liquid but thicker. So I added 2 tsp of Vodka.. cos American Test Kitchen says so.... :)
Wrapped the dough into 2 separately and placed in freezer.
Friday night after work, about 8pm, I made the cherry filling using 2 jars of Morello cherries. I tasted one when I opened the jar, it was a bit tart and the water/syrup that it was soaked in wasn't very sweet.
So I reduced sugar by 25g and also added some Griottines (which I think is Morello cherries soak in kirsch liquor). While I was cooking, I found it on the thick side and I wasn't sure how thick/liquid it should be for pie filling..since this is my first time making it and plus I didn't use frozen or fresh cherries.. Raymond & Tony suggested that I should add a bit more juice..which I did.. And in the end, I had more pie filling (weight) than stated on recipe..since I didn't weigh the cherries with juice...and some Griottines juice too.
After I turned on the aircon - to get ready to roll my pastry.
When my son found out I turned on the aircon, he came in with all his toys to keep me company in our tiny kitchen space. Very difficult to walk around with him on the floor like this....
I rolled the pastry to 12".... I had a 12" cake board underneath..so I can flip over to the pie plate.
Flipped over to the pie plate..and place into fridge to rest.
Next, I took out the other dough and roll into the required size.
I used my multi pasta cutter which I bought for cake decorating purposes...not so much for making pasta..
This way I don't have to measure 3/4"..how many pieces.. very headache esp. my son is occupying almost the whole kitchen floor and singing very loudly..and I had to be careful not to dust flour on his head!
After cutting the lattice strips, I placed into the fridge to rest again.
By then, my son was lying on the kitchen floor relaxing.
1 hour later, scooped the cherries into the pie and did the decorative lattice work..and then I realised that I have to rest the pie again for at least 45 mins! Wahhhh.. (I wanted the pie to be ready for Saturday's Pi Day.. 3.14.15 :)
So in the meantime, I got my son ready for bedtime.
45 mins later, cut a round foil and placed it around the sides.
Sugared the hearts only.. and into the oven it went!
Ta-Da!!! All baked!
I'm glad only a bit of the juices flow out. :)
Since it was almost 2am when the pie was done, I took it to my bedroom (again!) for it to cool down...so the stupid lizards will not have any chance at all to get close...
Initially I was worried my pie would be too dry, however, when I cut into in the next day, it was juicy and perfect, just the way I like it.
See..how flaky Rose's pie crust is! I love it!
I'm a crust person..so crust is most important to me. :)
This is the best pie I have ever eaten and now my favorite pie to date.. I considered it better than apple pie now! The addition of Griottines gave it the extra oommph...esp when I bite into one and taste the liquor. LOL! I didn't know cherries can be so delicious as filling..! I gave my friend 2 slices and she said it was very good, perfect balance of sweetness and tartness.
I love it so much I think I'm going to make it again this weekend for our Church gathering. :) Good thing/food is meant to be shared isn't it?