Posted on June 1, 2014
Here’s the Cherry Pie Recipe adapted from Warren Brown’s Pie Love:
1 cup unbleached all-purpose flour
1 cup whole wheat, spelt, kamut or farro flour
3 Tbsp superfine granulated sugar
1 tsp sea salt
2 sticks unsalted very cold butter (I froze mine)
5 to 6 Tbsp ice water
2 1/4 lbs sour cherries, drained
1/2 cup water
1/4 cup sugar
1/8 cup cornstarch
1 recipe Crust, bottom crust blind baked
¼ tsp vanilla extract
Superfine granulated sugar, for sprinkling
To make pie crust:
Preheat the oven to 375°F. Lightly grease a 9- to 10-inch pie pan with butter and lightly sprinkle it with sugar.
Add the flour, sugar, and salt to the work bowl of a food processor and mix for at least 30 seconds.
Stop the processor and add the butter all at once.
Pulse in the butter until the mixture resembles fine crumbs; pulse in the water, 1 tablespoon at a time, until the dough forms into a ball and rides on top of the S blade.
Turn the dough out onto a lightly floured piece of parchment. Set aside one third of the dough.
Form the remaining dough into a disk, place a second piece of parchment on top, and roll it into a large round about 12 inches in diameter and ⅛ inch thick.
Gently fit the rolled dough into the pie pan, fold the excess underneath, crump the edge, and chill the crust for 10 minutes. Meanwhile, roll out the reserved dough between two sheets of parchment to a round approximately 10 inches across. Set it aside, keeping it between the parchment sheets to prevent it from drying out.
Dock the bottom crust and cover it with a circle of parchment paper cut to size and a disposable pie pan resting gently above the crust to prevent it from puffing up while toasting. Blind bake for 5-7 minutes.
Set the blind-baked crust aside to cool while you prepare the cherry filling.
To make pie:
Preheat the oven to 375°F.
Place the cherries in a colander to drain for 15 minutes, and discard the liquid.
Pour the cherries into a large, heavy-bottomed pot and stir in the water and sugar.
Stir together the cornstarch and salt, then stir the mixture into the cherries with a heatproof spatula or wooden spoon.
Turn on the heat to medium. Cook, stirring slowly but continuously, until the juices bubble slowly and thicken, 5 to 8 minutes. Allow the filling to cool slightly.
Scoop the filling into the prepared piecrust. Cover the pie as desired with a top crust with steam vents, a lattice top, or other decorative preference.
For the top crust, whisk the egg and vanilla together and brush this wash over the pie; lightly sprinkle with sugar and cinnamon.
Bake the pie for about 30 minutes, until the cherries begin to lightly bubble and the crust has a golden color. Allow the pie to cool for 1 hour to let the filling set before slicing.
Posted on June 1, 2014
You may remember the Farro Porridge Bread #1 & #2 I slogged through making. Although I enjoyed the challenge, I much prefer using the grain cooked in salads. Head over to Foodlander to see some great salad ideas I found from fellow food bloggers.
Posted on March 14, 2014
Category: By Category, Dinner, Lunch, Miscellaneous Tagged: anchovies, bagna cauda, bread, daily post, dressing, farro, fermented foods, healthy cooking, healthy fat, healthy fats, healthy lunches, home cooking, italian food, lent, lunch, nicoise, nutrition, postaday, primal diet, probiotics, raw butter, Recipes, sandwiches, seafood, sourdough, tartine, tartine bread, tuna, weston price
Posted on March 11, 2014
Category: By Category, Miscellaneous Tagged: ancient grains, baking, baking with whole grains, bread, chad robertson, farro, fermented foods, healthy baking, living foods, martha stewart, nourishing traditions, Recipe, Recipes, rye bread, semolina bread, sourdough bread, sourdough starter, sprouted grains, tartine bakery, tartine bread, tartine master method, weston a. price, whole grains
Posted on March 10, 2014
Category: Bread, By Category, Miscellaneous Tagged: ancient grains, artisan bread, baking, cooking, cooking with whole grains, daily post, farro, food photography, foodporn, freshly pressed, healthy bread, living foods, porridge, postaday, Recipes, sourdough, sourdough breads, sprouted grains, sunflower seeds, traditional baking, vegetarian, vegetarian food, whole grain, whole grains
Posted on March 6, 2014
Category: By Category, Miscellaneous Tagged: #diy, burgers, cooking, daily post, daily prompt, farro, fermentation, food blogs, food porn, healthy meals, kale, labneh, liver, make your own, marmalade, oatmeal, postaday, preserved lemons, pulled pork, sourdough bread, steak, vacation, yogurt