I Don’t Cherry-Pick My Facts
Day 34: I’m becoming numb to Frump’s shenanigans. Periodically my outrage will return and peak for an hour or two before leaving me drained. Today we learned that a person who works in the White House contacted the FBI and asked them to just sort of DROP the investigation into Frump’s connections and interactions with Russia. Are you fucking kidding me??? I think I might need to lie down for a while, but first:
Yesterday was George Washington’s birthday so I baked a cherry pie in his honor. We planted cherry trees 6 years ago, 2 sweet cherry types and one sour cherry tree, a Montmorency. The birds got some and we picked the rest and got several gallons, and froze them for just such an occasion.
Thaw 4 Cups of frozen cherries, set aside. Or you can used canned cherries. Just drain them first.
Preheat oven to 400 degrees F (205 degrees C).
I’ve Been Told I’ve Got Some Crust!
This is also called Pâte Brisée in the recipe book that came with my first Cuisinart.
1 1/2 Cup flour 1/2 Cup butter (1 stick)
1/4 tsp salt 1/4 Cup cold water
Put the flour and salt into your food processor and pulse once to mix. Cut the butter into 8 pieces and pulse a few times until it looks like cornmeal and the butter has disappeared. With the motor running, pour the ice water through the feed tube and run just until the dough holds together enough to clean the bowl. Now Stop!
Divide the dough into two parts, flour your rolling surface and your rolling-pin, and roll out until large enough for a 9″ pie pan. Trim the bottom crust running a knife around the outer edge of the pan, gather the scraps, and fold them into the remaining dough, roll out another circle, fold into quarters, and cover with a clean towel.
Cherry Pie Filling
4 tablespoons quick-cooking tapioca 1/4 teaspoon almond extract*
1/8 teaspoon salt 1/2 teaspoon vanilla extract
1 cup white sugar 4 cups pitted cherries
1 1/2 tablespoons butter
*The almond extract is optional.
In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top.
Or, cut the top crust dough into strips using a pizza wheel or a knife, I have a wavy-edged pastry wheel, and weave the strips, starting like so
Trim the strips away at the edges of the pan, pinch the crust all the way around to seal to the top strips to the bottom crust. Place pie on a rack in the middle of the over, put a cookie sheet on a lower rack in case of drips.
Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.
It should look something like this