Thing Fifty-Two: Cherry pie
Jun. 29th, 2014 05:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980The house next door to mine, the one where the neighbors are loud and obnoxious, has a cherry tree. I suspect it was planted by the old guy who used to live there. He was an elderly Italian guy who had a nice garden. The tree is quite big, and some of its branches reach over the fence between the two yards and hang down over the edge of my yard and the back of my driveway. This leads to a lot of cherries going "splat" onto the ground and making a huge mess. I decided this year to kill two birds with one (cherry) stone: I picked a whole bunch of cherries--as many ripe ones as I could reach with the aid of a wire hook made from a coat hanger--and minimized the mess while acquiring noms.
Since I had SO many cherries, I decided to make a pie. I did a little poking around for pie recipes that used sweet cherries rather than sour ones, and found this one on one of my favorite recipe blogs. I trust Deb, so I decided to make this. I already had a couple of storebought pie crusts in the freezer that needed to be used, so instead of making her crust, I just used those. I didn't have quite two and a half pounds of cherries from that tree. I did, however, have a bunch from the bag I bought at the supermarket the other day! I combined the two bunches of cherries. Let me tell you: I am SO GLAD that I bought a four-at-a-time cherry pitter last year! That was an EXCELLENT investment. I didn't have any almond extract, so I added a splash of maraschino liqueur instead. I think that will be a nice addition.
The crusts were a little unruly. One was in the form of a big ball of dough because it had been opened but not used. I was smart enough to take it out of the bag and dab off the condensation from the inside of the bag and the dough itself while it was defrosting, but I didn't open up the unopened crust. Consequently, that one ended up kind of mushy on the outside edge. Still, they held together for me to make the pie. It didn't turn out all that pretty. I am very clumsy with forming neat edges! I hope it will still taste good tonight, though. Voila!
Since I had SO many cherries, I decided to make a pie. I did a little poking around for pie recipes that used sweet cherries rather than sour ones, and found this one on one of my favorite recipe blogs. I trust Deb, so I decided to make this. I already had a couple of storebought pie crusts in the freezer that needed to be used, so instead of making her crust, I just used those. I didn't have quite two and a half pounds of cherries from that tree. I did, however, have a bunch from the bag I bought at the supermarket the other day! I combined the two bunches of cherries. Let me tell you: I am SO GLAD that I bought a four-at-a-time cherry pitter last year! That was an EXCELLENT investment. I didn't have any almond extract, so I added a splash of maraschino liqueur instead. I think that will be a nice addition.
The crusts were a little unruly. One was in the form of a big ball of dough because it had been opened but not used. I was smart enough to take it out of the bag and dab off the condensation from the inside of the bag and the dough itself while it was defrosting, but I didn't open up the unopened crust. Consequently, that one ended up kind of mushy on the outside edge. Still, they held together for me to make the pie. It didn't turn out all that pretty. I am very clumsy with forming neat edges! I hope it will still taste good tonight, though. Voila!
