Our neighbors have beautiful cherry trees that they never pick. So we asked if we could pick them. We picked 3 or 4 gallons of sour cherries on Sunday afternoon. This is the last piece of pie. BTW, I need pie pastry lessons. Anyone willing to teach a hopeless pastry student? It looked pretty, but tasted like yuck.
I braved the blood-sucking of the winged beasts that live in our backyard to pick these berries tonight. Thanks to the parsonage's previous inhabitants we have beautiful raspberries to eat on our cereal tomorrow morning (thank you M & J!).
4 comments:
Pie lessons? I think we have a plan for 30 minutes of entertainment on Sunday afternoon. Deal?
Now, can I remember to bring the super-easy recipe?? And what will we put in this crust? Oooooh, if you have raspberries and a little milk.... oh, there's a yummy raspberry custard we could do.
yum....My pies are always pretty ugly, but they taste good. :)
Erin, here's my theory on pies. All the "never fail" type recipes add something to the crust which makes it easier to manage and work, but which in the process makes it suck (taste and texture-wise). It's really then all about technique. Use a recipe which just has fat, salt, flour, and water. And make it a lot. Don't go a week without making it. Keep the fat and the water cold. Learn how to get just the right amount of water in there. Chill the dough before you roll it out. Chilling and resting the dough also allows the liquid to distribute. All this is pretty easy if you have a food processor, which I don't. Many food shows and books these days presume we all have food processors. What gives?
The trick in making pastry is to have a very light touch. You want to JUST get the dry ingredients wet. Then STOP mixing! Let it rest, as advised above [and she's right about the practise too--it really does "make perfect!"]
Found you on someone's blogroll---Erin-go-blog!? So, naturally, being from where I'm from, I had to check it out!
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