Neighbors have trees loaded with fruits. They often call and offer free fruit for the picking. We go right over with our pail and step ladder. In our region apples, plums, cherries, grapes, and many berries are in the "excess production" category. We stay alert for these bounties--it is the best possible way to use "local" and not let food go to waste. It's fine to purchase fruits for jams, jellies,, juice, pies etc., but be aware that "putting them up" has to be just for fun because it is very costly to do a few jars. At several dollars a pound, that raspberry jam better be super delicious! Involve the whole family in the fruit picking project--it's a great late summer activity. They'll make connections learning how food grows, how it is harvested, and how it is preserved. Today, Cherry Pie: Fruit pies are FRUIT + SUGAR + THICKENER (if needed), baked in a crust.
That's it. Prepare your favorite crust, or check our blog posting pie crust primer for June 1, 2010 for an excellent easy alternative with pictures. Wash, stem and pit cherries. Yes, they can be pitted with a small sharp pointed knife, but the hardware store "pitter" makes this easy. Kids love to "pit". Little ones also love to shell peas. Toss 4 cups pitted cherries with 1 1/2 to 2 cups sugar (depends on the tartness of the cherries). You may have to experiment the first cherries until you see how tart they are. I like to crush a few cherries in the mix, but it is optional. If cherries are very juicy, you can mix a tablespoon of cornstarch (or flour) per cup of sugar before tossing with fruit. Personal preference---I like it juicy. Line 9" pie pan with crust, and fill with cherry mixture. Cover with second crust if desired. Cherry pies are traditionally covered with strips of dough woven to form a "lattice". Your choice. Bake in a pre-heated 400 degree F oven for 10 minutes. Reduce heat to 350 F and bake another 40 minutes or until nicely browned and fruit is bubbling.
Enjoy! This pie won't last long.......
KGC
No comments:
Post a Comment