The Year of The Pie

Happy New Year!

 

If you have been reading this blog you know that I am in the midst of a project called 52 Weeks of Pie, during which I bake a new pie every week.  I began this in July of last year, so I’m now half way through the 52 weeks.  Back in June when I formed the idea, I had no inkling that 2011 would come to be know as The Year of The Pie.  I just love pie, and wanted to try as many types of pie as I could.

You too may have noticed all the buzz out there about pie lately.  National Public Radio aired a story recently entitled “Cupcakes are  Dead. Long Live the Pie.”   The New York Times ran a piece back in November about a new generation of pie bakers using innovative flavors and techniques.  The editor of Bon Appetit told Time Magazine to keep an eye out for pie in 2011.  Even The Motley Fool, which usually limits itself to investment advice, has included pie as one it’s 11 predictions for 2011.  Meanwhile Nation’s Restaurant News has named pie as the number one trend for 2011. 

 

All of this leaves me feeling a little bit ahead of the curve.  Of course, as with all trends, a new kid will arrive to unseat pie next year. (Pity the poor, once trendy cupcake in 2011).  So when the trend passes The Pie Dude will still be on the apostolic trail preaching the virtues of pie.

So this week I have a pie for you that one sister-in-law said was the best pie she has ever eaten:
  Cherry Almond Pie.  I began by lining a pie plate with pastry and then encrusting it with sliced almonds.  It’s easy.  Just spread the almonds on the crust and gently press them into it.  I also added sliced almonds to the cherry filling, giving it a nutty complement to the tartness of the cherries.  I always prefer Door County cherries which, even if frozen, provide a puckery punch to the pie.  For the crust I prefer lard, but shortening can be substituted.

CHERRY ALMOND PIE

Crust

2 C flour
1/3 lb lard (about 1 C)
2 T butter
1/8 t salt
1/4 t baking powder
1/2 t brown sugar
1/4 C sliced almonds

Filling

4 C. pitted tart cherries
1/4 t almond extract
1/4 t vanilla extract
1 1/4 C sugar
1 1/2 T cornstarch
1 T instant tapioca
1/4 C sliced almonds

1.Preheat the oven to 425 degrees.

2. Mix the dry ingredients for the crust in a large bowl.  Add the lard and butter, and blend with a pastry cutter until it is the consistency of a coarse meal.  Add a small amount of ice water (1 teaspoon at a time) blending gently with your fingers until the dough forms a ball.  Divide the crust in half , wrap in plastic and refrigerate while preparing the filling. 

3. Place the cherries in a large bowl.  If you are using frozen cherries, drain the liquid, then reserve 1/4 C of liquid for the pie filling.

4. Add the almond and vanilla extract  (and the reserved liquid if needed) to the cherries.

5.  Mix the dry ingredients for the filling, then add to the fruit.  Toss gently with large spoon until mixed.  Set aside.

6.  Roll out one pie crust and place into a 9 inch pie plate.  Add the filling to the pie plate.  Spread 1/4 C almonds in pie shell and gently press into the dough without pushing all the way through.  Be sure to put some almonds in the sides of the crust as well as the bottom.  Pour filling into the crust.  Roll out second pie crust and carefully place over top of pie, crimping the edges.  Cut several thin slices into the top crust for steam to escape during baking.

7.  Bake for 15 minutes at 425 degrees with the edges of the crust protected.  Reduce heat to 375 degrees and bake for an additional 30-40 minutes, or until the crust is golden brown.

8.  Cool on a wire rack

To read more about these or other pies, and about pie culture visit

www.thepiedude.com  or
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