It's like comparing apples and oranges, or so the saying goes. Of course I do have to make an alteration or two: it's like comparing apple pies and cherry pies. Yes, they're both fruit. Yes, they're both pies. No, what works for one doesn't necessarily work for the other. I've baked so many pies that you'd think I would know all this by now. Well, you'd be wrong.
Truth be told, I haven't baked nearly the number of cherry pies as I would like. This is strange when you consider the fact that cherry pie is one of my all-time favorites. For some reason or another, I always seem to default to apple when pie comes to shove. I guess part of the reason is that I can get pretty decent apples year-round, but cherries have a more definitive season so I have to do the day-at-a-time time travel thing until I can get fresh cherries again. This means, of course, that I'm going to have to make as many cherry pies, cheese cakes, tarts, turnovers and ice cream cakes (among other dishes) as I can before the season ends.
Wait. Did I just fill my dance card for the summer?
The first cherries in NYC turn up at more than $6 per pound in most stores and I just laugh at them. I am immune to their taunting. I waited until they hit the price point that makes sense to me and snagged a couple of pounds to prep for version 1.0 of my hand-held cherry pie. I wanted to see if the filling recipe in my Good Housekeeping cookbook was up to the challenge. Sadly, it wasn't. I ended up with a soupy mess that made working with the crust rounds difficult. I also made the dough rounds a bit too thin; that was something I'd have to really work on. Version 1.0 was a qualified disappointment. I say qualified because we still ate most of them.
This was my first practical lesson in apples and cherries: it's easier to make an apple filling for a pie of this kind than it is to make a cherry filling. Cherries, obviously, throw off a lot more water than do apples. With hand-held pies there's no margin for error because when you fold the dough circle in half, the filling can shift and you have to contain and seal it quickly. Too much water causes the dough to disintegrate and makes that job so much harder.
My second lesson wasn't about the filling; it was about the crust. Or, rather, the ingredients I use for the crust. I always put a bit of nutmeg in my pie crusts. Most folks use cinnamon but I'm not a great fan of that spice, so I use nutmeg instead. I made this batch of dough the same as I did for the batches in previous tests with apple but the flavors of the nutmeg and the lard simply overwhelmed the cherries. It was mostly the nutmeg that fought with the filling, though – something I never have to worry about with apples. I try to avoid adding strife to my pies. I mean, no one wants a mouthful of ingredient anger, right? Talk about bitter!
I'd have to wait for v2.0 to solve the crust problem, though. My first priority for v1.2 was rescuing the filling.
A quick word about "versions": I've co-opted software version numbering for no real reason. I just think it's cool in a geeky sort of way.
Quick word about "versions" ends.
Since I had followed the Good Housekeeping recipe, I figured it was too late to do a reduction because of the corn starch (which is what I taught myself last year with the Rainier cherry and peach pie. If anyone knows differently, please let me know). The one thing I was comfortable doing was adding some lemon juice to the mix. Over the years, I've found that lemon juice can make a big difference in my pie fillings; the citrus seems to enhance without overpowering – as long as I don't add too much.
Technically, I'm not supposed to fly by the seat of my pants when I'm baking, it being about chemistry and science and stuff. There are times when that's exactly what I have to do, however, even though it appalls me. Granted, I wouldn't experiment like this if I were baking for guests, but this was a work in progress. So, I made an educated guess, added some freshly-squeezed lemon juice to the cherries, rolled out, cut and filled (this time being more careful about the excess water) a second batch of pies.
And I almost got it right.
This batch baked up pretty well and the filling was tasty but it was still too soupy to work with efficiently (and neatly). The addition of the lemon juice was a good referee for the cherry vs. nutmeg battle but it was clear I needed to work on that, too. I had a ways to go. And I still hadn't been able to figure out what to do about the all-important frosting/glaze. One thing at a time.
However, these were good pies. Nutmeg not withstanding, the crust was flaky and just thick enough to stand up to handling and transporting. Michele shared one with a co-worker who proclaimed it delicious. He, in turn shared it with his wife (I suppose he cut it in half and took it home – way to score points, dude!) who is now a fan. I said she should tell them that the next version would be even better.
It will be!
Currently listening to: Neutralize - Shining Through The Light (Feat. Emily Underhill) (Cross Them Out Remix)
Truth be told, I haven't baked nearly the number of cherry pies as I would like. This is strange when you consider the fact that cherry pie is one of my all-time favorites. For some reason or another, I always seem to default to apple when pie comes to shove. I guess part of the reason is that I can get pretty decent apples year-round, but cherries have a more definitive season so I have to do the day-at-a-time time travel thing until I can get fresh cherries again. This means, of course, that I'm going to have to make as many cherry pies, cheese cakes, tarts, turnovers and ice cream cakes (among other dishes) as I can before the season ends.
Wait. Did I just fill my dance card for the summer?
The first cherries in NYC turn up at more than $6 per pound in most stores and I just laugh at them. I am immune to their taunting. I waited until they hit the price point that makes sense to me and snagged a couple of pounds to prep for version 1.0 of my hand-held cherry pie. I wanted to see if the filling recipe in my Good Housekeeping cookbook was up to the challenge. Sadly, it wasn't. I ended up with a soupy mess that made working with the crust rounds difficult. I also made the dough rounds a bit too thin; that was something I'd have to really work on. Version 1.0 was a qualified disappointment. I say qualified because we still ate most of them.
This was my first practical lesson in apples and cherries: it's easier to make an apple filling for a pie of this kind than it is to make a cherry filling. Cherries, obviously, throw off a lot more water than do apples. With hand-held pies there's no margin for error because when you fold the dough circle in half, the filling can shift and you have to contain and seal it quickly. Too much water causes the dough to disintegrate and makes that job so much harder.
My second lesson wasn't about the filling; it was about the crust. Or, rather, the ingredients I use for the crust. I always put a bit of nutmeg in my pie crusts. Most folks use cinnamon but I'm not a great fan of that spice, so I use nutmeg instead. I made this batch of dough the same as I did for the batches in previous tests with apple but the flavors of the nutmeg and the lard simply overwhelmed the cherries. It was mostly the nutmeg that fought with the filling, though – something I never have to worry about with apples. I try to avoid adding strife to my pies. I mean, no one wants a mouthful of ingredient anger, right? Talk about bitter!
I'd have to wait for v2.0 to solve the crust problem, though. My first priority for v1.2 was rescuing the filling.
A quick word about "versions": I've co-opted software version numbering for no real reason. I just think it's cool in a geeky sort of way.
Quick word about "versions" ends.
Since I had followed the Good Housekeeping recipe, I figured it was too late to do a reduction because of the corn starch (which is what I taught myself last year with the Rainier cherry and peach pie. If anyone knows differently, please let me know). The one thing I was comfortable doing was adding some lemon juice to the mix. Over the years, I've found that lemon juice can make a big difference in my pie fillings; the citrus seems to enhance without overpowering – as long as I don't add too much.
Technically, I'm not supposed to fly by the seat of my pants when I'm baking, it being about chemistry and science and stuff. There are times when that's exactly what I have to do, however, even though it appalls me. Granted, I wouldn't experiment like this if I were baking for guests, but this was a work in progress. So, I made an educated guess, added some freshly-squeezed lemon juice to the cherries, rolled out, cut and filled (this time being more careful about the excess water) a second batch of pies.
And I almost got it right.
This batch baked up pretty well and the filling was tasty but it was still too soupy to work with efficiently (and neatly). The addition of the lemon juice was a good referee for the cherry vs. nutmeg battle but it was clear I needed to work on that, too. I had a ways to go. And I still hadn't been able to figure out what to do about the all-important frosting/glaze. One thing at a time.
 |
| A plate full of pies! |
 |
| Bagged, stamped and ready! |
It will be!
Currently listening to: Neutralize - Shining Through The Light (Feat. Emily Underhill) (Cross Them Out Remix)
