7/12/2009

#8 Cherry Birthday Pie for Kim

Posted by Chrisi


I wish that my first legitimate pie post described an amazing pie.  It's not bad a pie, but it's far from my favorite (I'm not a big fan of cherry pies).  This pie was made for Kim, my best friend from college.  She requested a birthday pie with cherries, coconut, chocolate or some combination thereof.  I found a recipe in the "Pie Bible" with two of the three required ingredients:  Cherry Pie with Coconut-Almond Streusel made with Organic Washington cherries.  My complaints are (1) that the filling wasn't very juicy and (2) the topping was too sweet.  I am beginning to think that the key to pie perfection (like most things in life) is simplicity.  Give me fruit with a simple crust and I'll be happy!

Pie Filling:

  • 5.5 cups of Organic Washington cherries, stemmed and pitted
  • 1/3 cup of fine raw, organic sugar
  • 2 teaspoons fresh lemon juice
  • 1/4 - 1/2 teaspoons vanilla extract
  • 2 tablespoons tapioca

Streusel Topping:

  • 1/2 cup fine, raw organic sugar
  • 1/4 sliced almonds
  • 3/4 organic unbleached flour
  • 1/2 cup unsweetened flaked coconut
  • 1/4 teaspoon salt
  • 5 tablespoons of plugra (butter), cut into 1/4 pieces

Crust:  Single 9" pie crust made of 50:50 Spectrum Shortening-Plugra (butter)

Directions:  

Mix the pie filling ingredients and let stand while you prepare the crust and topping (at least 15 min.).  To make the topping, combine the sugar, almonds, flour, coconut and salt in a food processor. Pulse to mix.  Then scatter the butter over the mixture and pulse until it becomes crumbly.  Transfer mixture into a mixing bowl and mix with your hands to form larger "crumbs."  Refrigerate.  

Pour the juiced cherries in the pie crust and bake at 400 F for 30 minutes.  Add the streusel topping and bake another 30 minutes or until the filling is bubbly.  If the topping starts to brown too much, cover the pie loosely with an aluminum foil tent and/or reduce the temp to 375 F.  Allow to cool slightly above room temp before serving. 

Unfortunately, this pie was too crumbly to show a photo of a final slice.  Nonetheless, Kim said it was delicious.

0 comments:

Post a Comment