Need Hand-Holding on Pie-Baking

[Ohioan]

Okay, after reviewing all the great recipes you folks gave me for an oil-based pie crust, I'm determined to take the plunge and try once more to make a cherry pie. (The last attempt was almost ten years ago.) Now... what advice can you give a new and clumsy pie baker about the best way to: (1)mix, (2)roll, and (3)bake?

One of these days I WILL bake a decent cherry pie. I WILL. http://www.cookinglight.com/bbs/mad.gif

Cheers, Phoebe (aka Ohioan)

[Pat]

I use a pastry blender or a fork to mix my dough. I also chill it a few minutes in the refrigerator which makes it easier to work with and I roll it out between two pieces of wax paper which means it will not stick to the marble or counter or whatever you are rolling it on. It also makes it easy to place into the pie plate as you can pick up the bottom wax paper without touching the crust. I am going to post a favorite cherry pie recipe of ours. Enjoy!

* Exported from MasterCook *

Courier-Journal Cherry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2 1/4 cups flour
1 teaspoon salt
1 cup butter
6 tablespoons cold water
Cherry Filling:
4 cups sour cherries
1 1/2 cups cherry juice and/or water
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1/8 teaspoon almond extract
2 tablespoons butter

Crust: Combine flour and salt in a large bowl. Cut the butter into bits and add it to the flour as you do. Using your fingers, 2 knives, or a pastry blender, break the butter into small bits, until the mixture resembles a coarse meal and the biggest bits of butter are no larger than small peas. Add water and stir to blend. Divide the mixture into halves, flatten into disks about 1 inch thick, wrap in plastic and refrigerate 30 minutes. Roll one of the disks into a circle about 1/8 inch thick and use it to line a 9-inch shallow pie plate. Refrigerate the pie plate.

Filling: If using fresh cherries, pit them. If using frozen cherries, thaw them in the refrigerator overnight. Drain cherries, reserving their juice or can liquid. Add enough water to make 1 1/2 cups.

Combine sugar, cornstarch, and salt in a small, heavy saucepan. Stir to combine evenly, breaking up the lumps of cornstarch as you do. Add liquid and stir to combine evenly. Place the pan over medium heat and cook, stirring often, until the mixture boils and becomes translucent. Remove from heat and stir in almond extract, if using.

Heat oven to 450 degrees. Pour cherries into pastry-lined pie plate. Pour hot liquid over the top, distributing it evenly. Dot with butter, if desired.

Roll the remaining disk of pastry dough into a circle adequate to cover the top of the pie. Or, roll the pastry into a rectangle and cut 1-inch wide strips to weave into a lattice on top of the pie.

Place the pie in the oven with a cookie sheet on the rack below. Bake 15 minutes. Reduce heat to 375 and bake 20 to 25 minutes more, until pie is bubbly and crust is brown.

Source:
"Courier Journal, 6-19-99"
Yield:
"8 slices"
Ratings : 5--Very Good!! 0
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Per serving: 513 Calories (kcal); 26g Total Fat; (45% calories from fat); 5g Protein; 66g Carbohydrate; 70mg Cholesterol; 573mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 1 1/2 Other Carbohydrates

Serving Ideas : Serve with vanilla ice cream or cool whip

NOTES : I did not use the crust recipe because of the fat content. I used the crust recipe with canola oil that was in the post on pie crust.