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Cherry Pie

Cherry Pie straight from the oven.. the foil prevented the juices from spilling into the oven (thank goodness!) -

This was my first attempt at making cherry pie - The recipe for the crust and pie are from Chez Panisse Fruit by Alice Waters - (Our copy is signed by the author thanks to our good friends Liz & Nick at the Blue Room in Cambridge, Ma.) The Sour Cherry Pie recipe calls for

5 cups sour cherries
1 cup sugar (I used 1/2 cup)
3 tbs tapioca
1 tsp kirsch
2 pie crusts
2 tbs heavy cream (for brushing the lattice crust)
1 tbs unsalted butter

The recipe was surprisingly easy. Mix cherries, kirsch, sugar and tapioca and let stand for 30-45 minutes.  Rollout crust, place in GLASS pie pan (the metal pie apparently react with the fruit juices), load filling into crust and cover with a lattice crust.

Unfortunately, I didn't have tapioca and didn't want the chalky mouthfeel that I often get from cornstarch so I skipped the thickener altogether. My pie was a little  soupy but delicious and my kitchen assistant loved lending a helping hand!



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