20 July 2009

Sour Cherry Pie, and commotion

Let me tell you something. This is the third post that I've written in a week. You don't believe me? It's probably better that way, since they were terrible. Terrible! Let's pretend that I didn't write them at all. That would make me feel better.

The thing is, I've been a little distracted. The weather has finally been nice, so I've been attempting to be outside for most of the time, and Jeff and I are moving in less than seven days to a new apartment with a kitchen that is even tinier than the one I have now. "How can that be?" those of you who have been at the current apartment are thinking. Ummmmm, I'm not sure. It just is. And I have been moping about it.

I suppose that I should be doing my darndest to take advantage of the kitchen that I have now, but really? It's been hot.

Whine, whine, whine.

Thankfully, we caved and put in the air conditioner, and that makes me feel better. YAY AIR CONDITIONER!! Now I can bake you a pie. Please excuse me while I do this.

While I'm off baking air-conditioner allowed pie, I should probably let you know that I'll be taking (another) brief hiatus, just so I can get things packed up and shipped out to the new place. I still have a few things to tell you about (maybe I'll re-write those posts that never made it), so hopefully I can get my act together. If not, I'll just throw myself a pity party and eat the rest of this pie.

Classic Sour Cherry Pie with Lattice Crust, adapted from Bon Appéit

for the crust: make two recipes worth of pie crust, found here, chilled in rounds

1 cup sugar
3 tablespoons corn starch
1/4 teaspoon salt
5 cups whole pitted sour cherries, or dark sweet cherries (about 2 pounds)
1 teaspoon fresh lemon juice (if using sour cherries), or 3 tablespoons (if using sweet cherries)
1/2 teaspoon vanilla extract

2 tablespoons raw sugar

1. Position rack in lower third of oven and preheat to 425 degrees F. Whisk sugar, cornstarch, and salt in a medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

2. Roll out 1 dough round on floured surface to 12-inch round. Transfer to a 9-inch glass pie dish. Trim dough overhang to 1/2-inch. Roll out second round on floured surface to another 12-inch round. Using large knife or pastry wheel, cut ten 3/4-inch wide strips from dough round. Transfer filling to pie dish, mounding slightly in center. Arrange dough strips on top, forming a lattice**; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust with milk (but not the edges). Sprinkle top of pie with raw sugar.

3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375 degrees F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack to cool completely.

**NB: A lattice crust is a painful thing to make. Next time, I'm going with a fully-covered pie.

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