Good Pie
My foodmaking skills are okay. Some of what I make is quite good. Some is okay. Some is too weird to eat. I've definitely gotten better over the years, but - especially if I'm not used to making some kind of dish - I can make something spectacularly subpar. Today, I made a very good cherry pie. Very good. So good that even though I forgot an ingredient and screwed up the crust by only making enough for the bottom and then just rolling it really thin to make enough for the bottom and top - even with all that, that pie was really really good. In celebration of this, I'm going to make it again for a dinner party I'm going to at the end of the month. However, my plan is to double the amount of filling, put in all the ingredients and actually make the right amount of pie crust this time. How's that for a plan?! BTW, for those of you who are making the "ZOMG, making cherry pie is so hard!" face, you should know that you don't even have to defrost the cherries before they go in the pie. That really isn't too hard.
Cherry Pie Recipe
Note: I used frozen cherries (4 cups is about 1 pound) and tapioca flour. For my pie, I'll need to double this, using the whole two pound bag of frozen pie cherries (I think they are even grown locally).
Pie Crust Recipe
Note: I swap the amounts of regular flour and whole wheat in this recipe. For my pie, I will need to double it.
Cherry Pie Recipe
Note: I used frozen cherries (4 cups is about 1 pound) and tapioca flour. For my pie, I'll need to double this, using the whole two pound bag of frozen pie cherries (I think they are even grown locally).
Pie Crust Recipe
Note: I swap the amounts of regular flour and whole wheat in this recipe. For my pie, I will need to double it.