Entertaining Friends for Luncheons and Dinners, spending time with the Grands, a lovely
visit to Spring Lake, New Jersey with #2 Daughter and Family and Lovely In-Laws, planning
many near-future Family Events.....just delightful!
Just recently we had Beer and Burgers with Friends. Our Menu was Burgers with Brioche Buns,
Lettuce, Sliced Farmers Market Tomatoes, Sliced Onions, My Potato Salad, My Deviled Eggs, White
Farmers Market Corn on Cob, Grilled Zucchini, Strawberry Rhubarb Cobbler (see previous post for
recipe).
Last night we entertained a childhood friend and her husband who are in the process of moving to
a newly constructed home and we had Red and Yellow Tomatoes with Fresh Mozzarella, Fresh Basil. Drizzle of Olive Oil and Splash of Kosher Salt, White Farmers Market Corn on Cob, Grilled Italian
Sausage with Peppers and Onions, Cheese Ravioli with My Parsley Basil Vinaigrette with Grilled
Asparagus, and Cherry Pie.
The Cherry Pie!!!! It was to die for! (I had two slices!!!!)
Here is the recipe:
Pie Crust Dough: (from Ina Garten.....the very best)
12 T. very cold unsalted butter - grate or dice and chill or freeze
3 C. all-purpose flour
1 t. kosher salt
1 T. sugar
1/3 c. very cold vegetable shortening (I measure it and put in freezer til ready to assemble)
6-8 T. (about 1/2 c.) ice water
Mix the flour, salt and sugar and put into processor and mix til blended. Then add the shortening
and butter and process 8-12 times, til butter is the size of peas. With the machine running pour
the ice water into the feed tube and pulse the machine til the dough begins to form a ball. Dump
onto a floured ball and roll into a ball and wrap in plastic wrap and refrigerate for 30 minutes.
I find this dough actually yields 3. I just freeze the third and am that far ahead of the game for
the next go-round.
I hate to state the obvious, but you do know to roll from the center out and just turn the dough,
right? You don't beat the dough to death and keep rolling all over the place. The more you
handle dough, the tougher it will become. Center out, center out....move dough, center out....
sort of a mantra!
A fun lattice approach is to create your round and then put it onto parchment. Place the parchment
into the freezer for just a few minutes. Then, with your ruler and roller, mark off your strips.
Again, into the freezer for just a few minutes. It is amazing how easy it becomes to create the
lattice! Just takes a few moments and with such ease! Back into the freezer and you have the
perfect lattice! Invert onto your pie filling and then crimp your edges!
Cherry Pie Filling:
Balaton Cherries (from Farmers Market, season is a two week period!!!), 1 quart, pitted (4 c.)
1/8 t. table salt
1 cup sugar
4 T. Quick-Cooking Tapioca
1 t. Mexican Vanilla
1-1/2 T. unsalted Butter
Preheat oven to 425*. Place bottom crust in pie pan and brush with egg white (creates barrier to help prevent soggy crust with fruit pies). Place in fridge to keep cold.
Mix Cherries and let rest for 15 minutes while you roll top crust or lattice.
Spoon Cherry filling into pie pan. Top with Crust or Lattice. Brush with Egg White. Sprinkle with
Baker's Sugar. Place pie pan on baking sheet to catch and drips.
Bake at 425 for 15 minutes. Turn oven down to 350* and bake additional 45-50 minutes. Filling should be bubbling over and crust should be golden brown.
Baker's Tip: Glass Pie Pans bake the best pies!!!!
Just recently we had Beer and Burgers with Friends. Our Menu was Burgers with Brioche Buns,
Lettuce, Sliced Farmers Market Tomatoes, Sliced Onions, My Potato Salad, My Deviled Eggs, White
Farmers Market Corn on Cob, Grilled Zucchini, Strawberry Rhubarb Cobbler (see previous post for
recipe).
Last night we entertained a childhood friend and her husband who are in the process of moving to
a newly constructed home and we had Red and Yellow Tomatoes with Fresh Mozzarella, Fresh Basil. Drizzle of Olive Oil and Splash of Kosher Salt, White Farmers Market Corn on Cob, Grilled Italian
Sausage with Peppers and Onions, Cheese Ravioli with My Parsley Basil Vinaigrette with Grilled
Asparagus, and Cherry Pie.
The Cherry Pie!!!! It was to die for! (I had two slices!!!!)
Here is the recipe:
Pie Crust Dough: (from Ina Garten.....the very best)
12 T. very cold unsalted butter - grate or dice and chill or freeze
3 C. all-purpose flour
1 t. kosher salt
1 T. sugar
1/3 c. very cold vegetable shortening (I measure it and put in freezer til ready to assemble)
6-8 T. (about 1/2 c.) ice water
Mix the flour, salt and sugar and put into processor and mix til blended. Then add the shortening
and butter and process 8-12 times, til butter is the size of peas. With the machine running pour
the ice water into the feed tube and pulse the machine til the dough begins to form a ball. Dump
onto a floured ball and roll into a ball and wrap in plastic wrap and refrigerate for 30 minutes.
I find this dough actually yields 3. I just freeze the third and am that far ahead of the game for
the next go-round.
I hate to state the obvious, but you do know to roll from the center out and just turn the dough,
right? You don't beat the dough to death and keep rolling all over the place. The more you
handle dough, the tougher it will become. Center out, center out....move dough, center out....
sort of a mantra!
A fun lattice approach is to create your round and then put it onto parchment. Place the parchment
into the freezer for just a few minutes. Then, with your ruler and roller, mark off your strips.
Again, into the freezer for just a few minutes. It is amazing how easy it becomes to create the
lattice! Just takes a few moments and with such ease! Back into the freezer and you have the
perfect lattice! Invert onto your pie filling and then crimp your edges!
Cherry Pie Filling:
Balaton Cherries (from Farmers Market, season is a two week period!!!), 1 quart, pitted (4 c.)
1/8 t. table salt
1 cup sugar
4 T. Quick-Cooking Tapioca
1 t. Mexican Vanilla
1-1/2 T. unsalted Butter
Preheat oven to 425*. Place bottom crust in pie pan and brush with egg white (creates barrier to help prevent soggy crust with fruit pies). Place in fridge to keep cold.
Mix Cherries and let rest for 15 minutes while you roll top crust or lattice.
Spoon Cherry filling into pie pan. Top with Crust or Lattice. Brush with Egg White. Sprinkle with
Baker's Sugar. Place pie pan on baking sheet to catch and drips.
Baker's Tip: Glass Pie Pans bake the best pies!!!!
This cheery pie desert is must have item of summer.Thanks for posting this yummy recipe,it really looks scrumptious.Will try it anytime soon
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