A Better Than Prize Winning Cherry Pie

This weekend I made what might be the most scrumptious cherry pie that has ever been made. It was just sweet enough to be pleasant, but not tooth-achingly sweet like pies made with canned pie filling tend to be.

I would have loved to have made it from fresh cherries, but they were too expensive to get enough for a pie, so I went with the canned cherries that are in the fruit aisle – NOT pie filling. There were three different kinds of cherries to choose from. I took a can of tart cherries and a can of cherries that were in a heavy syrup (neither one had high fructose corn syrup). I was worried that the$ two cans (one was 15 oz. and the other was 14.5 oz.) wouldn’t be enough for the pie, but it actually was the perfect amount.

The recipe I based my pie on was titled “Prize Winning Cherry Pie.” I made a few modifications to it, and, all modesty aside, I think my pie would have beaten the one from the recipe.

Better-than-Prize-Winning Cherry Pie

• Double pie crust – enough for a top and bottom crust of one 9″ pie
• 2 15-oz cans pitted, red cherries (see above for comments on what I used)
• 3/4 c + 1/4 c cherry juice (drained/reserved from canned cherries)
• 1/3 c flour
• 1/2 c sugar (you might need more or less depending on whether your canned cherries are in syrup or not)
• 2 T lemon juice
• 1 T butter
• 1 t almond extract
• pinch salt

Line your pie plate with the bottom crust – being careful to gently lay the dough in without stretching. Trim only if necessary. You want about 1/2″ – 1″ of extra dough around the rim to help seal the top crust on. Refrigerate.

Drain the cans of cherries, saving 1 cup of the juice. I got exactly 1 cup from the cherries I drained. If you’re a little shy of a cup, add enough water to equal the 1 cup you need.

Pour 3/4 cup of the cherry juice in a small pan and bring to a boil. Whisk the flour into the remaining 1/4 c cherry juice. When the juice in the pan comes to a boil, add in the flour/cherry juice mixture, stirring constantly. The mixture will thicken almost immediately. Cook for a couple of minutes, then slowly add in the sugar. Cook 3-4 minutes. Remove from heat.

Add in remaining ingredients and stir to combine. Mix in cherries. Set mixture aside to cool for 20-30 minutes.

Preheat oven to 400 degrees F.

Roll out pastry for top crust.  If making lattice top, cut into strips.

Pour cooled cherry mixture into pie crust.  Cover with top crust, crimp top and bottom crusts together. If you didn’t make a lattice top, cut several steam/vent holes in top.

Place pie in oven on middle rack. Place a baking sheet on the rack directly below to catch any filling that might overflow. Bake at 400 degrees for 15 minutes. Turn oven temperature down to 350 degrees and continue baking for 25-35 minutes.

The crust should be dark golden brown, top and bottom (obviously the bottom crust can only be seen if you’re using a glass pie pan). Don’t be afraid to leave the pie in the oven a bit longer if it just doesn’t look done.

Remove pie from oven and set on a cooling rack. Best served at room temperature or slightly warm with ice cream.

Time Travel and Pie

I have come to believe that the internet is a time portal.

I sit down to check out a couple quick things and the next time I blink, and hour’s gone by. Or two.

Sometimes three.

So if you visit my house and find that I didn’t get my kitchen floor mopped, and wonder why there’s laundry piled up, know that it isn’t my fault. I just got caught in a time warp.

Then sit down and have some of Smitten Kitchen’s Strawberry-Rhubarb Pie.

Strange how I can always find the time to cook, though. Isn’t it?

Austin’s Chocolate Cake

Like most families, we offer the kids their choice of dinner and dessert for their birthdays. And for the past six years or so, Austin’s birthday cake has always been the one that I created in response to his indecision. His two favorite desserts are chocolate cake and french silk pie. And trying to choose between the two for his birthday dessert was causing him to totally stress out.

So I combined the two. Made a chocolate cake with french silk pie filling between the layers. It became an instant classic in our home, and ever since, the combination is known as Austin Chocolate Cake.

The only thing I have struggled with over the years is the icing. Because of the filling, it needs to be kept in the fridge. Which meant that the traditional buttercream frosting just didn’t work. Buttercream is best at room temp.

So last year I experimented with a ganache, and that was the answer. The cake I use is a chocolate wacky cake (otherwise known as a crazy cake or vinegar cake). It isn’t too sweet, has a good chocolate flavor, and is fairly substantial. You could use whatever your favorite chocolate cake recipe or mix is.

My recipe for french silk pie uses raw eggs. I know where my eggs come from, so I have no problem with it, but if you would rather not use raw eggs yourself, you can either use the liquid egg whites that are sold in the little milk-type cartons, or there are even eggs that are pasturized in the shell.

Happy Birthday, Austin!

Austin’s Chocolate Cake Cake:
Cake:
3 c flour
4 T cocoa
1 t salt
2 c sugar
2 t baking soda
3/4 c salad oil
2 c water
2 t vinegar
2 t vanilla

Preheat oven to 350. Butter & flour 2 round cake pans. Mix all ingredients together with mixer.
Divide batter evenly between prepared pans.
Bake 35-45 minutes until done according to the toothpick test.

French Silk Filling
Mix until light and fluffy:
1/2 c Butter
3/4 c Sugar
Melt & cool slightly
2 oz semi-sweet chocolate
Add chocolate to butter & sugar mixture. Mix to combine.
Add:
1 t vanilla
1 egg
Beat until smooth & silky.
Add:
1 egg
Continue beating until smooth, light and silky.
Fold in:
4 oz Cool Whip or equivalent of whipped cream, beaten with 1 tsp gelatin powder to stabilize.

Chill to firm before using for filling.

Eggs + Air = Deliciousness

Even though I disdain Valentine’s Day as a “made-up” holiday, I am willing to use it as an excuse to make a delicious dinner.

The highlight of this year’s valentine’s meal was the souffle at the end.

Paul and I have a very special relationship with souffle. It was the dessert we had at our very fancy, way-out-of-our-price-range, first anniversary dinner. It is now funny to think of how overwhelmed we were by the sheer fanciness of everything.

It was a prix fixe menu. Not wanting to appear too unsophisticated, we ordered iced tea instead of sodas. I have no recollection of what appetizers or salads we had, though I know they were there. For the entrees, I went with the pepper-crusted steak while Paul thoroughly enjoyed the duck. And then we had dessert.

This was the first time ever that we had been required to commit to a dessert before the meal even began. But, as our very kind and patient waiter explained, souffles take time.

The dessert of the day was the Grand Marnier Souffle. We each had one placed in front of us, then the waiter plunged two spoons into the middle of them to make way for a dollop of whipped cream.

We were enchanted and impressed, and loved every moment of it. And ever since then, the souffle has held a special place in our hearts.

At that time, with my limited cooking skills, I never even considered trying to recreate the dish. Eight years ago I was braver and made my first souffle for our 10th anniversary.(Holy Cow! How OLD am I?) It was very egg-y tasting. Think puffy, sweet scrambled eggs. Not a good thing.

But over the years, my cooking skills have continued to improve, and I had a fridge-full of fresh, beautiful eggs that were calling to me. So I tried again, and it worked.

The recipe I used can be found here, so I won’t retype it. The only think I did differently was not using orange oil, since I didn’t have any.

Otherwise, it was really easy. Buttered and sugared the ramekins, and made the recipe up to the point of beating the egg whites. Then, after dinner, it was a simple matter of beating and folding in the egg whites, spooning everything into the ramekins, and baking.

And savoring.

Cinnamon can make anything better

It’s not that I haven’t been cooking, it’s more that I haven’t enjoyed cooking lately. Someone in the house has been sick, or work’s been crazy, or something’s been happening and I just have not been inspired.

So a couple of weekends, I was the sick one. Horrible cold – a chest cough, sore throat, sneezes, aches and pains. When Mom suggested chicken soup, it didn’t sound like it would be the magic cure it usually is. You know what sounded like the magical cure?

Cinnamon rolls!

I have issues with cinnamon rolls. They either seem to be too bread-y, so sweet, or don’t have enough cinnamon. There aren’t many cinnamon rolls I like that I haven’t made myself. So, in spite of feeling like I just wanted to roll myself up in a ball and moan, I got my butt in the kitchen and made some delisiousness that would make anyone feel better.

These were soft and full of cinnamon goodness. The bread was wonderful. My only disappointment was that flavor from the orange zest didn’t come through in the end. Next time, I’ll try adding in a couple tablespoons of orange juice and seeing if that kicks the flavor up some.

Now I’m going to be a bad blogger and just give you the ingredient list, but not the step-by-step instructions. If you’ve made a yeast dough before, this is just like that. If you haven’t, find almost any bread recipe and follow those steps. It’s really not that hard!

Cinnamon Rolls
Dough:
1 pkg yeast
1 1/4 c warmed buttermilk
1/2 c sugar
1 t salt
6 T butter, softened
2 eggs
1 T vanilla
4 1/2 – 5 c flour
1 T orange zest
Filling
1/2 c butter, softened
white sugar
brown sugar
cinnamon
nuts if you want ‘em. I used pecans cause Farmer Paul loves pecans in cinnamon rolls.

Again…bad food blogger that I am this morning, follow someone else’s directions for cinnamon rolls. They’re all assembled the same way. Be sure to butter your pans before you put the rolls in. Let them rise, bake until they’re done. I think mine took 35 – 40 minutes.

If you want icing, add it. Maybe make it with a little bit of orange juice for flavor. And eat them warm. It’ll cure what ails you.