For one reason or another, I decided to make a Cherry Pie, a strange idea to me because I’ve never before tasted a cherry pie that I’ve liked. I deduced, however, that the reason I didn’t like any of these cherry pies was because of the cherry skin. So I went into this project - project? - project with high expectations for myself: I was going to peel and pit each and every cherry.
It did not take long for me to find out that this is impossible. So I quickly gave up on that and just pit them. That in and of itself took quite a while. Anyway, despite the cherry skins, this one turned out better than I anticipated.
Ingredients for Filling:
- 2/3 cup plus 1/4 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons OJ
- 1 tablespoon grated orange peel
- 1 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 5 cups pitted fresh cherries
- 1 egg, beaten to blend with 2 teaspoons water (for glaze)
Ingredients for Crust:
- 1/3 cup whole milk
- 1 tablespoon distilled white vinegar
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 cup chilled solid vegetable shortening
Directions are pretty similar to the rest, so I won’t bother with writing them down. I didn’t use any almond extract, and instead of vinegar in the crust, I used fresh lemon juice. I didn’t have enough cherries, also, so the pie was a bit short. Literally. And I ran out of white sugar, so for the coating, I used brown sugar, which is why it’s so dark.
Anyway, I was reasonably pleased with this one. A proper brush for the glaze would have made it cleaner looking, but the orange peel worked nicely, I think, to counteract the super sweetness of the cherries, by giving it a little zest.
Tags: pie
Magnifique, elle est belle comme tout et super appétissante. Moi aussi, normalement, je ne suis pas fana de la tarte aux cerises, mais si tu dis qu’elle est bonne, alors, j’attends d’en gouter une des tiennes.
Tiens, je vais faire des courses et m’acheter des ingrédients pour faire une bonne tarte pour ton père (et pour moi aussi)
Bisous
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