I don't know if I would call this a SOUR cherry pie. Or the fastest disappearing pie in Florida.
When we set out to do this week's baking the FB group went up in flames with all the bakers running like crazies all over their respective cities looking for an ingredients that was NOT in season until months from now - specifically July.
We all sent tips and tricks, there were numerous post about which store to go to, which online store to order them from and all the while, I think, everyone was thinking - why did Marie choose this out of season fruit pie in the first place? I get she was trying to celebrate the pi day - but why not a nut, or cream pie?
Regardless of all the freaking out, we are Alpha Bakers after all, and we all made it work. Once each of us put our thinking caps on, ideas, substitutions, workarounds started to happen.
As for me, after I ran around my town looking for 2 full days for those sour cherries, I gave up and decided, sweet cherries will have to do. Then on Saturday, during my weekly grocery run, I came across dry sour cherries and a quick idea formed in my head and thought to myself - why not? I will mix these with the sweet and hope for the best.
Would it still count as a full Sour Cherry Pie?
Hell to the yes.
The pie base was Rose's Perfect Flaky and Tender Cream Cheese Pie Crust - which by this point I can whip up with my eyes close. I again replaced the cider vinegar with vodka, because 1) I keep forgetting to buy it 2) the vodka worked before, so why change what is NOT broken?
The rolling was effortless - like many other have said, this pie dough is a dream to work with.
Next up the filling. The last time I made a fruit pie filling it was a disaster so I was making sure I was following the instructions to the letter. It called to cook the cherries, sugar and cornstarch until thick under medium heat and to keep an eye on it when it boiled up. Turns out that COOKING the filling BEFORE hand is the way to go. You then add some almond extract and if you want, cherry concentrate - which I did not have. what I DID HAVE? Liquor of course! So I added 2 tablespoons of Cassis.
Building the pie was also pretty easy. What I messed up was the lattice. I was suppose to end up with 14, 12-inch long, 3/4 inch wide strips. I used a ruler, a measure twice and ended up with 13 strips. I made do. I then also learned that I suck a weaving - even with step-by-step instructions in the book, I noticed that some of my lattice were not under and over. Note to self: work on this.
The pie baked perfectly in the oven, on top of a pizza stone, which was covered with foil, just in case the filling decided to spill all over the place. But, I did not need to worry, it behaved like a champ. Filling was bubbling at the 50 min mark.
The pie then rested for a couple of hours, and then Tom out of town family came over and this pie turn into a disappearing act - FAST!.
The comments were all centered around how delicious it was. That the crust was flaky and crunchy. The filling was tart - thank you dry SOUR cherries - and sweet at the same time. One of his cousins went so far to say "This is the BEST cherry pie I ever eaten". My husband told me point blank - "for someone that does not eat pie, you sure are turning into an excellent pie maker".
This pie hit all the the right notes of what a perfect pie should be. I will totally be doing this one again, in July, when those sour cherries are not that hard to find.
You can check out the rest of The Baking Bible Alpha Bakers doing their stuff by stopping at the bake along blog.
Disclaimer: As previously noted, no recipes are shared in my Cake Bible posts, due to publishing restrictions enforced by the publisher of Rose’s The Baking Bible. But, you can support me and her by purchasing the book.