Today has been an extremely productive day, thanks in great part to soteltie, who came over this afternoon and was my cheerleader/fabulous company during a marathon cooking fest
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When I made the suggestion, I didn't explain it clearly--What I really meant: try mixing some of the cran/orange into some cherry pie filling, not just the relish on its own. I was thinking that the cran. would offset the sweetness and the orange might add an unexpected zing.
I think the relish might also be a good filling combination with the addition of a chopped up pear or apple and maybe some walnuts.
I see! I probably wouldn't have done that this time because I would have been using sour cherries. I didn't wind up making a cherry pie after all because it would have necessitated making more crust, and at that point, I was pretty beat. :-)
I kinda like the pear-cranberry-orange idea. Walnuts in pie don't seem right, though, unless I were to chop them up and put them in the crust.
Now I'm thinking about pie again! Bad soteltie! :-P
I am desirous of your pie crust recipe! I use my mother's and sometimes it turns out wonderfully, and sometimes it turns out like lead! I made all the pies for Turkey day this year and it was a lead year :(
If any of you and yours keep Kosher, this is not the recipe for you, but I'll give it to you anyhow. :-)
1 1/4 c. flour 1/3 c. lard 4-5 Tbsp water or more to achieve the proper "dough" consistency. Don't be afraid to add more water if necessary (it usually is). If you add too much by accident, just add a little more flour--this recipe is pretty forgiving that way.
That's all there is to it! Perfect crust every time. I've been using it for 11 years without a single failure.
Lard is available in most large grocery stores here. It is refrigerated, sometimes frozen. The Spanish name for it is manteca, I think. It is from pork and hydrogenated--the texture is very similar to Crisco. There is no pork smell or flavor.
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I had a couple of those yummy little potpies for dinner--they were totally awesome. It took all of my willpower to save some for later! Woo!
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The cranberry-orange tart came out pretty well, but was more a vehicle for crust than something I'd necessarily do again.
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I think the relish might also be a good filling combination with the addition of a chopped up pear or apple and maybe some walnuts.
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I kinda like the pear-cranberry-orange idea. Walnuts in pie don't seem right, though, unless I were to chop them up and put them in the crust.
Now I'm thinking about pie again! Bad soteltie! :-P
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1 1/4 c. flour
1/3 c. lard
4-5 Tbsp water or more to achieve the proper "dough" consistency. Don't be afraid to add more water if necessary (it usually is). If you add too much by accident, just add a little more flour--this recipe is pretty forgiving that way.
That's all there is to it! Perfect crust every time. I've been using it for 11 years without a single failure.
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It sounds very much like my recipe, except mine has some salt and the lard is butter.
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The Spanish name for it is manteca, I think. It is from pork and hydrogenated--the texture is very similar to Crisco. There is no pork smell or flavor.
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