Very Cherry
A couple years ago, I made a resolution to try any food that was offered to me. When I made the resolution, I knew there was a chance I would be trying some interesting things. There was a possibility that I would try things that I never would have tried before and that I might actually like them…which happened. There was also the possibility that I would try things and rediscover the fact that I don’t like them…which also happened (I’ll never like pickled herring).
What I was not prepared for, however, was to try something as simple as cherry pie and discover that I actually do like it. Now, don’t get me wrong, I have always loved cherries. In the summer when they’re ripe, there is nothing better than a juicy bing cherry. But somewhere along the way I had turned up my nose to cherry pie and decided that I didn’t like it. And because I had made that decision, there was no convincing me otherwise.
Enter my friend Kate. In the past year, I have watched Kate become a mother, tackling the very challenging job of taking care of a little one all day. And in the midst of those early days of motherhood, I watched her discover a passion for pies. She is the type of person who follows her inspiration and does the very thing she sets out to do in every case (even with a one month old at home). In this case, it was to master the art of pie making. She makes her own crust and tries all sorts of new recipes…it’s really too bad we don’t live in the same city to reap the benefits of a pie-making friend.
This summer, however, I was the recipient of such a reward. We were vacationing together at a house on the beach and she treated me to the fruits of her labor…a sweet cherry pie. I was very much looking forward to trying it because of my resolution, but also because I knew that she had put many loving hours into pitting the cherries by hand, rolling out the pastry and baking the pie. What I was afraid of, however, was that I wouldn’t be able to open my mind to the possibility of liking cherry pie. Happily, I absolutely loved it. In particular, the crumble crust with coconut was outstanding! (Perhaps Kate would share the recipe?)
Because of this new discovery, when my sister brought home tart cherries over Christmas that had been frozen since their harvest in the summer, I jumped at the chance to get my hands on a bag. Packed into a cooler in the trunk of our car, these cherries traveled over 400 miles home with us after the holidays and made it safely into my freezer. Unfortunately, our freezer had a minor blip the next day. While most of our refrigerated and frozen goods went directly out onto our patio (sometimes it is helpful to live in the tundra where the outdoors can literally be your freezer), I didn’t want to risk it with the cherries so I let them thaw.
The next day I went for it and decided to bake a cherry cobbler. Tart cherries with a toasted walnut crumble topping….wow! Pure heaven. When the last bite made it past my lips, I sent a message to my sister to put in my order for her father-in-law’s harvest next year. I needed more of those perfect cherries. The response I got sent me into a day long funk. They had cut down the tree and those were the last of the cherries. As sad as that made me, I was glad that I had treated them right…baking them into a perfect cherry cobbler.
Cherry Cobbler
Adapted from Alice Waters: The Art of Simple Food
3 cups tart cherries
1 T. sugar
1 1/2 T. flour
Mix all together in an 8×8 in. greased baking dish and let set for 10 min.
1/3 c. toasted walnuts, coarsely chopped
3/4 c. flour
3 T. brown sugar
1 T. granulated sugar
1/8 t. salt
1/8 t. ground cinnamon
Mix well and then add 6 T. butter (cut into small pieces). Work the butter into the flour mixture with your fingers until the mixture comes together and has a crumbly texture.
Spread topping mixture over the cherries and bake in a 375 degree oven for 40 minutes or until the topping is golden brown and the fruit is bubbling.
January 12th, 2009 at 5:55 pm
It’s so sad to hear about the cherry tree. I grew up with one in my yard We’d pick cherries every summer and make them into pies well into the winter. I really miss these great pies now that my parents have moved into a new home.
If you ever find a good sources of local cherries, please post to your blog. I know I’d be happy to support the grower!
January 13th, 2009 at 2:22 pm
My new house has a cherry tree! The last owner said he had enough to make like 8 pies last year. Maybe I’ll share.
January 13th, 2009 at 5:08 pm
I, too, grew up w/ a cherry tree in my front yard where I claimed a fork and sat in and read practically the entire Heyworth IL library! I’m going to try the cobbler recipe, Katie, for President’s Day in Feb. Best part about these fresh-frozen cherries is that they are already pitted! Thanks, Larry and Beth.
January 13th, 2009 at 5:42 pm
Larry tried defending himself to me. He said that even George Washington cut down his cherry tree. I’ve got mine yet to use and can’t wait. I hope Kate posts her recipe with the coconut crumble crust!
January 13th, 2009 at 9:02 pm
Sarah – Ooohhh! Jackpot on the cherry tree! If you have extras, you know where to send them!
Susie – Definitely great point on the pitted cherries…I forgot to thank Larry and Beth for pitting them for me! Thank you!
Becca – I don’t know the whole cherry tree story, so I’m not blaming…but I am still sad that it’s gone. Perfect cherries.
January 14th, 2009 at 6:24 am
Thank you for the shout out Katie! The pie recipe below comes from a wonderful pie book appropriately called “Pie” by Ken Haedrich.
FRESH Sweet Cherry Pie with Coconut Almond Crunch Topping
1 flakey pie crust (homemade or store bought)
4 1/2 cups fresh sweet cherries, pitted and stemmed
1/3 cup plus 3 Tbsp sugar
3 Tbsp cherry liquer (I used Rum instead and little less)
2 tsp fresh lemon juice
1/4 tsp vanilla extract (I used a little more)
2 Tbsp cornstarch
Topping
1/2 cup sugar
1/4 cup whole slivered or sliced almonds (I use the toasted sliced kind from Trader Joes)
3/4 cup all purpose flour
1/2 cup sweet flake coconut
1/4 tsp salt
5 Tbsp cold unsalted butter cut into 1/4 inch pieces
Roll pastry into 9 inch standard pie pan and place in freezer for 15 minutes. Preheat oven to 400.
Combine the cherries, 1/3 cup sugar, liquer, lemon juice, vanilla in large bowl. Stir well, then set aside for 15 minutes to juice. In a small bowl combine the remaining 3 Tbsp sugar and the cornstarch, then stir the mixture into the fruit. Turn the filling into the chilled pie shell, smooth top with spoon. Place in the oven on center rack for 30 minutes.
Meanwhile, make the topping. Combine the sugar and almonds in the food processor and pulse until the nuts are chopped. Add flour, coconut and salt. Pulse briefly to mix. Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs. Dump crumbs in a large bowl and rub with fingers to form large buttery crumbs. Refrigerate until ready to use.
Remove pie from oven and reduce temp to 375. Carefully dump crumbs on top and tamp down with fingers. Return pie to oven and turn so that the opposite side is facing the back of the oven. PLACE ALUMINUM FOIL ON NEXT RACK DOWN TO CATCH DRIPS. Bake until bubbly about 30 minutes. If browning too much on top you can tent foil over top for the last part of the baking process. Serve warm or at room temp and try it with ice cream!
January 14th, 2009 at 9:08 am
also..incase anyone wants a method for pitting. I sat outside and put on an apron and squeezed the pit out of the cherries inside of a ziplock bag. Discard the pits into a bowl and make sure someone is there to open the door for you when you are done!
It is a messy job!!
January 26th, 2009 at 11:24 am
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