Archive for July, 2011

July 28, 2011

No Drinking Beach Bod Cherry Pie

Oh sweet summer salvation, bring me ye ripened fruits to encase in flaky pastry dough!

The time is here for the season’s heavenly harvest to swim together in a shell of crisping crust, carmelizing sugar, and warm, tangy broth. Start pitting those blushing stone sweethearts and clear an open window to rest your steaming beauty upon. Make sure to pick one you can keep a real close eye on, no pie snatchers for this gorgeous pastry!

There are two things that make cherry pie so endearing and admirable. First, the classic lattice top! Oh, what a glorious and easy design to add sophistication and a touch of moxie to your humbled fruit dessert. Also, I really really love the way it makes my hands turn bright red from taking out all of those finicky pits stuck in there.

Cherry Baby you sure are a glamorous one.

Cherry Baby

So, the only alcohol in this edition of Tipsy Kitchen is the Teaspoon of Vanilla Extract that I added to the cherries. Someone’s been taking summer a little too easy if you know what I mean…

This particular pie is especially good for beach bod season as I tried out Whole Wheat Pie Crust for the first time! It added a nutty, deeper flavor and you can feel good about eating this good-looker in place of your 3 meals of the day!

Whole Wheat Crust

1 Cup AP Flour

1 1/2 Cups Whole Wheat Flour

1 1/2 sticks butter (make sure its super chilled)

1 Tsp. Salt

1 Tbsp. Sugar

6-7 Tbsp. Freezing cold water

Preheat oven to 375

Whisk together the dry ingredients in a large bowl. Using a cheese grater (I can’t get over this method) grate the butter into the dry mix and toss until the butter is lightly covered in the flour mixture. Then add the water 1 Tbsp. at a time until the dough comes together, just enough to stay together without crumbling. Wrap in plastic and chill for at least an hour, it’ll go by quick if you take this time to pit all of your delectable cherries. Split the dough in half and roll out onto floured surface. Add to your baking dish, add the cherry filling (below). Roll out the other half of dough into a rectangle. Take a pizza cutter or sharp knife and cut about 8-9 ribbons of dough to make the lattice top. Add 4 vertical strips to the pie. Add the other 5 ribbons horizontally. Bake for about 40 minutes. Let cool!

Cherry Filling

Largest bag of cherries at the stand or in the store (pitted)

Zest and juice of half a lemon

1/4 Cup Sugar

1/3 Cup Corn Starch

1 Tsp. Vanilla Extract

Combine everything and pile into prepared pie shell.

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July 13, 2011

The Baking Baker

Living in the city during a heat wave really causes a great deal of melting all over the place. It seems like the usually pleasant 5 minute walk to the subway morphs into a dazed trek through an asphalt dessert, all the while your sandals stick to the syrupy black top. All this confused wandering really makes one want to sit next to the refrigerator with the freezer door open and a bag of ice on your forehead.

Not in this apartment today my friends! This freezer is moy occupado with a beautiful, tangy, frozen Key Lime pie to trick my overheated mind into thinking I’m on a breezy beach somewhere.

Key Lime pie
That 3 PM heat can be a real bother, but the fusion I stirred up today was delightfully frosty.

What to pair with this glacial goodness? At first a stiff G+T popped into my head, however it was a rather too good  an idea and I had some stuff to get done.

So, I was thinking something lighter, perhaps a Mimosa? Eh, kind of over it.

I asked my friend who suggested pomegranate juice instead of the OJ, you know to rock the boat a little. And boy howdy, a unique and surprisingly congenial pair they made.

WARNING! This pie and these Prosecco bubbles deplete quickly on a sultry day. Enjoy serenely but with some degree of haste.

Slice

This may be a bold statement, and I may change my mind, but I’ve made this pie a bunch of times and it really might just be my favorite pie of all time! What?! Can I really say that?

I did have 2 of those Pomegranate Prosecco’s so, maybe I can.

Anyway, I always use the recipe from Ina Garten. Which you can find here:

Ina Garten Key Lime Pie

It is a snap to make and the oven is only on for 10 minutes, perfect for this mid-July fever you may be suffering from.

The only things I have ever changed is adding lime zest to the plain whipped cream. I’ve also played around with the crust, adding nuts and honey to the simple graham cracker recipe.

Make this, close your eyes, and get through your sweltering Sahara.

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