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• Cherry 3-14 pie

March 14th is National Pi Day. My son and I both have a crazy passion for sour cherries. So.... I made this pi(e) in honor of pi day -- to celebrate it. Sour cherries are hard to find. Their season is short. And they are not so available in cans or frozen. So, when we find them somewhere, we really stock up. Last time we found cans of sour cherries in a Walmart (of all places!). We bought out the entire shelf full --- filled our shopping cart. <br /> <br />Today, I got 3 cans down from the top shelf of my cabinet and drifted into pie-making mode -- the "Cherry 3-14 Pi(e)." <br /> <br />I craved a flaky buttery crust -- I used a high butter to shortening ratio, I added cider vinegar, and I rolled it out more thickly than usual. I wanted the bottom to be crisp, not soggy --- so I painted the bottom crust with egg white before I put in the cherry filling. I wanted to lean towards sour rather than coax the cherries too far into the sweet sensation. So I really cut way back on the sugar, I added a little lemon juice to give it another tart dimension, and I added almond and orange extract to round out the bright round lush flavor of the cherries. I chose potato starch vs. cornstarch or tapioca to thicken the juiciness because I think it works better with cherry juice. I started to bake the pie at 425 degrees then lowered the oven to 375 for the last bit. Let the pie sit for an hour after it's done to let the juices set up a little. Happy Pi(e) Day! <br /> <br />Too bad the Food52 Pie contest is closed already -- but I wanted to do this in on Pi Day. <br /> <br />

Oct. 1, 2021, 11:49 a.m.

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