BRING ME PIE!!!!!
Okay, so I ALWAYS forget to do persephone33 's thing and take pics all the way through, but I wanted to show off my baking skeelz as practiced last night. We're having a quiz night for church this Sat, and given that it's the 4th of July, it's American themed. So am baking pies, etc. Hurrah.
Have never baked a fruit pie before in my life, let alone one with latticey bits, so that needs reevaluating, but I'm pretty happy with it. Well, havne't EATEN it yet (got it out of the oven around 10 last night since I didn't start baking till after dinner) but it looks damned good.
Twas an amalgamtion of a few online recipes I found, so I'll try to describe that for you as best I can...
(warning: I'm very much a...repices-are-a-GUIDE, cook-to-taste-and-what-feels-right kind of a girl. Sorry)
Filling:
2 cans pitted black cherries (drained, juice saved) (I think the cans were 425g? anyway, enough to fit in your pie pan. You guys are big enough to figure it out)
some caster sugar
some cornflour (or cornstarch if you're American)
Crust:
2 sheets shortcrust pastry (yes, I'm slack, shut up)
Egg wash
Method:
Heat cherry juice in saucepan, add caster sugar to taste. When disolved and mixture hot, add some cornflour paste (mixed with water, duh) to thicken. Once thickened, pass through a strainy/sievey thing so is nice and smooth. Pour over your cherries which are already sitting, waiting in a bowl. Mix so it's all harmoniously coated. Cool.
Line alfoil pie pan/case thing with shortcrust pastry, brush with eggwash. When egg becomes sticky, pour filling in and wonder at own brilliance. Then, cut strips of pastry and layer in lattice pattern (note to self: DO NOT PULL THEM. BE VERY GENTLE. ahem).
Flute edges with fork (or bluebird feet if you are a Disney princess), brush lattice with eggwash.
Bung in oven preheated to 220C (or 430F) for 20-30 minutes until the crust is golden and it looks yummy.
Let it set/cool, serve with ice cream and cream while Warrant blares from your ipod/laptop/music provider of choice.
fin
Will tell you tonight if it works (pretty sure it did. Tested the filling a few times and was yummy :D )
Have never baked a fruit pie before in my life, let alone one with latticey bits, so that needs reevaluating, but I'm pretty happy with it. Well, havne't EATEN it yet (got it out of the oven around 10 last night since I didn't start baking till after dinner) but it looks damned good.
Twas an amalgamtion of a few online recipes I found, so I'll try to describe that for you as best I can...
(warning: I'm very much a...repices-are-a-GUIDE, cook-to-taste-and-what-feels-right kind of a girl. Sorry)
Filling:
2 cans pitted black cherries (drained, juice saved) (I think the cans were 425g? anyway, enough to fit in your pie pan. You guys are big enough to figure it out)
some caster sugar
some cornflour (or cornstarch if you're American)
Crust:
2 sheets shortcrust pastry (yes, I'm slack, shut up)
Egg wash
Method:
Heat cherry juice in saucepan, add caster sugar to taste. When disolved and mixture hot, add some cornflour paste (mixed with water, duh) to thicken. Once thickened, pass through a strainy/sievey thing so is nice and smooth. Pour over your cherries which are already sitting, waiting in a bowl. Mix so it's all harmoniously coated. Cool.
Line alfoil pie pan/case thing with shortcrust pastry, brush with eggwash. When egg becomes sticky, pour filling in and wonder at own brilliance. Then, cut strips of pastry and layer in lattice pattern (note to self: DO NOT PULL THEM. BE VERY GENTLE. ahem).
Flute edges with fork (or bluebird feet if you are a Disney princess), brush lattice with eggwash.
Bung in oven preheated to 220C (or 430F) for 20-30 minutes until the crust is golden and it looks yummy.
Let it set/cool, serve with ice cream and cream while Warrant blares from your ipod/laptop/music provider of choice.
fin
Will tell you tonight if it works (pretty sure it did. Tested the filling a few times and was yummy :D )