![]() ![]() Bake until crust is light golden brown, about 30 minutes (for a more stable, crisp bottom crust). Either refrigerate until firm, about 30 minutes (if you don’t wish to blind-bake the crust first) or preheat oven to 425, line dough with foil and weigh it down with pie weights. Fold the edges under and crimp decoratively. Gently fit into a 9- or 9.5-inch pie plate. Prepare the bottom crust: Roll out the chilled pie dough into a 12 inch round. I’ve included directions, should you want to do the same.ġ/2 recipe All Butter, Really Flaky Pie DoughĢ/3 cup whole oats, ground to a flour in a food processor (yielding 1/2 cup oat flour)ġ/2 teaspoon kosher salt (you might want to first read up on kosher salts)ģ/4 cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by handĦ tablespoons unsalted butter, melted and cooledĢ 1/4 pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed Nevertheless, the technique is sound and if you’re bothered by “soggy bottoms” (love that Julia Child term, don’t you?) it will keep the crust from getting soggy under the cherries. Influenced by Melissa Clark, I blind-baked my bottom crust and remembered precisely why I hate blind baking pie crusts so much - the shrinking! I’d have been smart to have left a more generous overhang to crimp into a rim - next time. Three years ago: Everyday Yellow Dal + Classic MadeleinesĪdapted from The Sweet Melissa Baking Book One year ago: Cherry Brown Butter Bars + Slinging Slaws and Summer Salads Amazon, can you also bring along a stack of $100 bills and a baby that sleeps past 6 a.m.? Thanks! * Literally, just as I’m posting this, the new one (glue-free!) arrived. ![]() Too bad this pie didn’t last long enough for them to dally into old age. I mean, the original recipe called for pistachios and I’m sure they’d be awesome but there’s something about the way that almonds and cherries play off each other that is perfect they were always meant to be together. They’re less fussy (only half the dough to roll) and that crumbly top does a good job of drinking up any excess sloshiness. I worked at a bakery in high school that sold more crumb pies than double-lidded ones, a clear sign that most people prefer them. It makes me wonder why I don’t make crumb pies more often. This year the season seems to be stretching on and on, and I couldn’t be more pleased as while sweet cherries make some fine snacking, sour cherries win all prizes in baking. ![]() If it could have a fitting final act, this would be a fine one, a sour cherry pie I’ve been angling to make for more than three years and have, without fail, missed the painfully short window that sour cherries are available. So RIP little pastry blender, and Amazon, hurry and bring that new one along, okay?* But then the other side came unglued and I ran out of thumbs. First, one side of it became unglued from the handle and because I am both stubborn and cheap, I’d just hold it in with my thumb while I cut butter into flour. ![]() If there can be no clearer indication that this will be the Summer of Pie at the Smitten Kitchen - as if a 6-week onslaught of galette after pie smackdowns after savory tart built on a platform of tartlets crusted bettys and free-form pretties did not already lead us to that conclusion - my pastry blender broke this week after putting in five very good years. ![]()
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