Help...Cherries are here...
#11
  Re: (...)
Does anybody out there have Volume 4, Issue 22, from 2003? The cover has a cherry pie on it. Cherries are here and for a while now I've wanted to get that specific recipe. If somebody would be willing to email that recipe or copy it, etc., it would be so greatly appreciated! I did just order the C@Home library but by the time it gets here, cherries will be gone! Any help would be so welcomed! Thanks!

Linda
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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#12
  Re: Help...Cherries are here... by MUSICMAKER (Does anybody out the...)
The issue spends some time talking about cherries and the illustrations for making the lattice top are very helpful.

When my daughter was in college she went on a pie jagg and made this one a couple of times. I'm not much of a baker, so I've made it using premade pie crusts. If you really want something special use this crust recipe... It's worth the effort!

* Exported from MasterCook *

Tart Cherry Pie

Recipe By :
Serving Size : 0 Preparation Time :0:45
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
3 tablespoons sugar
teaspoon kosher salt
3/4 cup cold unsalted butter -- cubed
1/2 cup vegetable shortening -- cold
10 tablespoons ice water -- or more if needed
2 pounds cherries, frozen, unsweetened -- thawed, reserve 1 cup juice
1 1/3 cups sugar
3 tablespoons tapioca -- instant, ground
1 tablespoon lemon juice
1/4 teaspoon almond extract
pinch salt
1/4 cup half and half
3 tablespoons cinnamon sugar

For pie crust, combine dry ingredients in a large bowl. With pastry
blender, cut in fats until the size of peanuts. Using a fork stir in water
3-4 T at a time. It shouldn't be sticky.

Cover dough with plastic wrap and chill at least 30 minutes before rolling
out (up to one day ahead). On lightly floured surface, roll half the dough
into a 12" circle about 1/8" thick.

Transfer circle to 9" glass pie plate - first fold it into quarters, then
unfold it in the plate. Without stretching, adjust circle so it reaches
the edges. Chill dough while weaving the lattice.

For the lattice top, roll the remaining pie dough into a 12" square about
1/8 thick. Don't panic if your square is uneven. Use a pastry or pizza
wheel to trim edges, if necessary; cut 1/2" wide strips. The shorter
pieces can be placed at the sides.

Trace the pie plate on a piece of parchment. Place the traced parchment
on the back of a baking sheet. Lay half of the strips (12) vertically
across the circle. Use any shorter strips on the sides.

To weave, fold back every other strip halfway to the center of the circle.
Lay a strip horizontally across the middle then fold up the strips. Now
fold back the opposite strips and place another strip horizontally across.
Continue waving until alf the remaining strips (about 6) are used.

Once you've woven to the end, turn the pan around and weave the other half
with the remaining strips. Chill. Don't freeze or the strips will break.

Preheat oven to 425 degrees.

For the Filling; Combine thawed cherries,
reserved juice (if less than 1 cup, use apple-cherry juice concentrate,
thawed, to make one cup), sugar, tapioca, lemon juice, almond extract, and
salt. Fill the chilled pie shell.

To transfer lattice to pie, place a second piece of parchment on top of
chilled lattice. Lifting bottom sheet, drape lattice over your forearm.

Remove bottom sheet, then carefully place lattice over filled pie shell.
Remove top sheet; adjust lattice strips. It's okay if they're not
perfectly even.

Leaving 1" overhang trim dough from sides using kitchen shears. Press
lattice and bottom crust together, turn edge under and crimp.

Lightly brush the lattice with half and half (it's okay if it drips into
the filling); sprinkle with cinnamon sugar. Bake pie on a baking sheet
(to catch the overflow) in lower third of oven for 30 minutes. Reduce
heat to 350 degrees and bake 20-30 minutes more, until filling is
thickened and bubbly, and crust is browned. Cool and serve.

Description:
"The best Cherry pie"
Source:
"Cuisine at Home, Issue 22, p 37"
Copyright:
"Cuisine at Home"
Yield:
"1 9 inch pie"
Start to Finish Time:
"1:45"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5195 Calories; 255g Fat (43.3%
calories from fat); 44g Protein; 707g Carbohydrate; 25g Dietary Fiber;
395mg Cholesterol; 68mg Sodium. Exchanges: 17 1/2 Grain(Starch); 9 Fruit;
0 Non-Fat Milk; 49 1/2 Fat; 22 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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#13
  Re: Re: Help...Cherries are here... by HomeCulinarian (The issue spends som...)
Issue #2, eh???

this looks good!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#14
  Re: Re: Help...Cherries are here... by cjs (Issue #2, eh??? [img...)
Speaking of cherries---I just took out a loan at the bank and bought my favorite, Ranier cherries--$6.99/lb. Are they any cheaper where you are?
"He who sups with the devil should have a. long spoon".
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#15
  Re: Re: Help...Cherries are here... by cjs (Issue #2, eh??? [img...)
No, it's in issue 22. The photo of it is so beautiful it appears on an index and some other places.

After I entered it, I should have noted that it calls for frozen cherries because the fresh ones are not available outside of Michigan. Since Musicmaker is from Michigan, you'll have to adjust for fresh. Perhaps a little less liquid?

Let us know how it turns out if you make it.
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#16
  Re: Re: Help...Cherries are here... by Old Bay (Speaking of cherries...)
O.K., ready for some really stupid news re Rainier cherries?? Our two 'big' supermarkets have on sale this week -

Fresh California Grown Cherries $1.99/lb
Fresh California Grown Cherries 3lbs./$10.00

I'm off to the fruit stand with fingers crossed!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#17
  Re: Re: Help...Cherries are here... by cjs (O.K., ready for some...)
If I recall Jean, they're grown in your area or near it anyway.
Don't wait too long to tell someone you love them.

Billy
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#18
  Re: Re: Help...Cherries are here... by bjcotton (If I recall Jean, th...)
What, Rainer cherries??? I know they are - that's what's so stupid!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Re: Help...Cherries are here... by cjs (What, Rainer cherrie...)
That's the way I feel when fruit such as nectarines, peaches, apricots, cantaloupe, watermelon, etc., are so high in price when we have fields and fields of them around Roseburg. Walnuts too, every place you look there are walnut trees.
Don't wait too long to tell someone you love them.

Billy
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#20
  Re: Re: Help...Cherries are here... by HomeCulinarian (The issue spends som...)
Thanks for the prompt reply with the recipe! I haven't made this pie in a very loooonnnnggg time but thought it had fresh cherries in it.

Cherries are not that expensive here in Michigan. When they first appear the stores try to get $4.99/lb for them and will sell about half or slightly less than half, of their supply, only because it is their debut. The next day you can go in and the same cherries are now $1.49 to $1.99/lb The Ranier's are $4.99 to $6.99/lb, depending on which store you are in but again, that is their debut. The next day they are around $2.50 to $2.99/lb.

We have the Traverse City Cherry Festival coming soon and that is when you can get cherries for pennies. They have so much that they cannot even sell them all. That's when I buy them by the bushel and dry them. This way I have "fresh" cherries year around for pies, cookies, with this AWESOME pork tenderloin recipe (yuuuummm !!!) and a very delicious salad called, what else, "Michigan Cherry Salad" !!!

I have to laugh when I read the KA catalog and see their ad for the dried cherries from Traverse City and what they charge for them! Traverse is not far from where I live, but I know they don't cost near as much as they charge! Could even get them and ***** them to you guys and it would STILL be far less expensive!

Linda
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
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