Midnight Cherry Pie

Cherry Pie Insta

Matthew has been begging lately for a fruit pie, and while I love baking pie, to be honest, fruit pies kind of intimidate me. This makes no sense, I admit, because fruit pies are usually some kind of stir, throw in a shell, and bake routine. The old fashioned pies I love best are often more complicated beasts. Still, something about fruit pies worries me. Is it the added second crust on the top, worked into a lattice or perfectly-slotted top crust? Is it the question of whether the fruit needs to be cooked before entering the crust? Is it the worry of too much juice or water? Or is it the ever-confusing problem of whether to use canned, fresh, or frozen fruit? Maybe the real reason fruit pies are so daunting is that there are so many questions and so many ways to make them! Nevertheless, I accepted the challenge to make a new fruit pie. And now that I have, it was totally worth it. This marks the third type of fruit pie I’ve made, after blueberry and apple. For this one, we used fresh dark cherries (with pits), and we amended a recipe we found online to suit our purposes. It resulted in a deliciously sweet, luscious cherry pie with full, round cherries; a flavorful, juicy filling; and a sugary, golden crust. We hope you enjoy it as much as we did.

 

A few tips to make your baking easier:

-To pit cherries, we took a tip from a recipe we found on Inspired Taste. If you don’t have a pitter, you can use a chopstick. Matthew was quite adept at this! And it kept our cherries mostly intact.

-Use the two-crust roll-out pie crusts you can buy in any well-stocked grocery store. It should be a 9-inch crust, and my suggestion is to keep it refrigerated before use, not frozen, as it can be tough to defrost these.

-I left out a few ingredients, including 1/4 tsp. of almond extract. Almond extract just isn’t something I use in a lot of recipes, so it’s an added expense to buy for such a small amount in one recipe. I also left out 1 tbsp. of unsalted butter, because the pie didn’t need the extra fat, and also because unsalted butter is more expensive than the kind I buy. Totally up to you if you’d like to add both!

 

Ingredients:

1 box of 2 roll-out pie crusts (keep refrigerated)

4 cups of fresh cherries (with pits removed, if applicable)

1/4 cup cornstarch

3/4 cup sugar

1 tsp. vanilla

1 tbsp. lemon juice

1/8 tsp. salt

For crust topping: 1 egg yolk; 1 tbsp. heavy whipping cream; 1 tbsp. sugar

Cherry Pie Prebaked

Directions:

  1. Pit the cherries. This is best done at a table where you can sit down and work easily. Use your cherry pitter or a chopstick to push the pit out. You will need 4 cups of fresh cherries, which for us equated to about 1 pound. Put them in a bowl and set aside for now.
  2. In another bowl, stir together the cornstarch, sugar, vanilla, lemon juice, and salt. Add the cherries and toss carefully. (I used a soft plastic spatula for this.) Be careful not to pour all the extra cherry juice in when you add the cherries.
  3. Remove your 2 pie crusts from the box and unwrap one, then carefully roll it out onto a glass or metal pie pan. Press it gently into the pan.
  4. Pour the cherry filling into the crust.
  5. Roll out the second pie crust on top of the first. Use your kitchen scissors or a knife to trim excess pie shell off the sides. Fold the top crust’s edges under the bottom crust and press together, then use your fingers to create a fluted crust edge. (The original recipe suggested using your index finger to press the dough in between the first two knuckles of your other hand, all the way around the edges. This worked alright for me, but was a little tough to master.)
  6. Pop in the freezer for 5 minutes. Go ahead and preheat your oven at this time to 400.
  7. Prepare a quick egg wash for the topping: Mix the egg yolk with the heavy whipping cream, then use a pastry brush to spread it over the top crust of the pie. (If you don’t have a pastry brush, which many people don’t, you can use a spoon to carefully sprinkle it all over the pie, then spread it a little with the back of the spoon.) One important note: you will NOT need all the egg wash. If you use too much of it, it will start to pool in certain spots on your pie which will make it less attractive. This wasn’t mentioned in the original recipe, so I was concerned I was supposed to use it all, but I learned the pie didn’t need it.
  8. Sprinkle the top of the pie with the 1 tbsp. of sugar, then cut four slits in the top as shown. Place the pie on a baking sheet so that any juices won’t boil over into your oven.
  9. Bake at 400 for 20 minutes, then reduce heat to 350, and bake for another 40 minutes. The crust should be a beautiful gold color and the filling should be bubbling out of the top a bit. I recommend baking for an extra 5-10 minutes if you’re willing to try, because my bottom crust could have used a little more time to cook, but that’s my personal preference.
  10. Cool for 2-3 hours, or preferably overnight, before cutting. Enjoy!

Serves: 7-8

Cherry Pie Fini

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Creamy Homemade Ice Cream

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My fondest childhood memories of ice cream fit vividly into two categories. There are the Sunday afternoon trips to Dairy Queen in Dallas, N.C. And there are the summer afternoons at home when mom and dad would churn homemade ice cream in our kitchen in a one-gallon Proctor-Silex machine.

It seems like the flavor in our house was always cherry. That’s Dad’s favorite, and one we all could enjoy, too. But the method of churning that my parents shared with me during a Fourth of July weekend cookout this year (and the one they’ve used for years) can be adapted for any flavor you like. They made cherry and vanilla batches this time, and a neighbor who heard about their ice cream making and decided to try his own made a flavorful batch of banana pineapple.

Your first question might be where you can obtain an ice cream churn. The simple answer, of course, is Amazon.com, where you can purchase a wide variety of models, beginning at about $25.

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Here’s what you do next for basic ice cream, and you have the choice of adding what you like to personalize each batch.

Ingredients

10 cups milk (This can be a combination of milk, cream or other similar liquids, but you should stick to 10 cups or fewer of liquid if your machine is a similar size to my parents’ to give yourself plenty of room in the canister for the mixture to expand as it churns and freezes into ice cream. You should also be careful to not use more than 2 total cups of fat, such as a whole milk or cream, so that the mixture doesn’t thicken and turn into more of a butter-like substance. Also be aware that any extra juices you add to make a specific flavor should be part of the 10 total cups of liquid and not in addition to it. For example, you can add cherry juice for a cherry flavor. That amount of juice should be part of your 10 cups of liquid ingredients.)

2 cups sugar

1 teaspoon vanilla (if making basic vanilla)

Dash of kitchen salt

You will also need a 10-pound bag of ice and a container of ice cream salt for use in the ice cream-making process, NOT in your liquid mixture that will be part of what you will eat.

 

Steps

1. Mix your 10 cups of milk and cream ingredients and allow that combination to chill together in your fridge for just a bit.

2. Once you have chilled the mixture, pour it into your canister, which will go inside the ice cream tub. Then place the dasher in the canister and the lid on top. You can also go ahead and place the motor on top and secure it.

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3. Surround the tub with an ice and ice cream salt mixture. Use eight parts ice to one part ice cream salt. Alternate layers of adding them until the tub around the ice cream canister is almost full.

4. Plug in the machine to start the churning process.

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5. Be sure not to put too much ice cream salt into the tub so that it gets up into the ice cream canister and ruins your ice cream. You don’t want the ice cream salt in what you will actually eat. The ice cream salt is only used to help melt the ice and transfer the cold in the ice into the canister to your ice cream mixture. It’s a scientific principle of heat transfer that my chemistry and physics-minded dad can explain in further detail if you’d like. He helped explain it to me as we made our tasty summer dessert.

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6. There should be a spout on your ice cream machine. Be sure it is pointed into a sink if you’re making your cream in the kitchen, or have it in an acceptable place if you’ve connected your machine to a power outlet outside. Eventually, the spout will flow water and some ice from the tub out of the machine entirely. You can also expect to see your tub frosting a bit on the outside. It’s a great idea to keep a towel beside or on top of the machine (but not the motor as it gets at least a bit hot) to help wipe excess condensation.

7. You will need to continue to add ice to the tub as it melts throughout the churning process.

8. When the motor and machine slow down, you’re getting closer to having completed ice cream. Mom and dad’s older machine takes about 40-50 minutes to churn a canister full of delicious ice cream. If you stop the machine sooner, you’ll have something more akin to soft serve. If you churn longer, you’ll have a thicker ice cream.

9. Unplug your machine before checking out the ice cream and make sure the ice and salt have melted down far from the top to avoid getting those items in your food.

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10. Enjoy! You can store your ice cream in the freezer for a period of time (which varies by ingredients and mixing). Be sure you remove the dasher and clean it off before storing ice cream in an air-tight container. Be aware that homemade ice cream can get hard or icy and can lose some of its creaminess if you keep it too long.

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I have a big head, but the ice cream dasher (mixer) on mom and dad’s machine is bigger, especially when covered in fresh vanilla ice cream!

Five-Minute Summer Cherry Limeade That Rivals Sonic’s

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Both sides of our family have a history of traditions in the kitchen. In 2013, Matthew’s mom, Chris, created a cookbook of recipes from her branch of the family. The book includes a heaping of sweet and savory dishes, and amongst all the food is an almost-hidden entry for Cherry Limeade. The drink took about five minutes to make, resembles punch and it rivals the limeades that Sonic Drive-ins sell. Here’s how you make it in about five minutes.

Ingredients

2-liter bottle of lemon-lime soda

1 10 oz. jar of maraschino cherries, with juice

1 cup fresh squeezed lime juice

1 cup sugar

Step one: Mix soda, cherries, lime juice and sugar in a large bowl or pitcher and stir. (The recipe suggests to chill all the ingredients before mixing.)

Step two: Cut wedges from a lime and cut a slit in each one to fix on the rim of your glasses.

Step three: Chill limeade for 30 minutes in the refrigerator.

Step four: Pour your limeade and cherries into each glass (with ice, as desired), and serve.

Molly’s Take: I’ve always loved lemonades and punch – and what’s better in the warm summers of the South than a delicious, cold, fruity, refreshing beverage? This is perfect for a party or just a simple get-together. The maraschino cherries give it a delightful punch of flavor. We happened to have lime soda in the fridge, cherries from a dessert we’d made and limes from a dinner we’d made. So it was super easy to put together. But it’s just as easy to pick up those few ingredients. Definitely worth a try!

Matthew’s Take: I’m a sucker for a good limeade when I visit Sonic. I’d rather get a limeade than any other drink on the menu. This limeade is as good as Sonic’s, and it reminds me of a punch you’d find at a wedding, birthday or other celebration reception. If you have the ingredients on hand, it really takes about five minutes to prepare, and it’s the kind of fancy-looking drink that would make someone ask what it is as they pass you on your deck or patio. I give this creation an A+ for taste, an A+ for presentation and an A for ease. While the preparation time is amazing, it’s not likely you always have cherries and fresh lime in the kitchen like we did when we decided to make this limeade.

Credit: This recipe is credited to Matthew’s cousin, Sherri Blanton.