Well I finally did it!! After getting all excited about the a Sour Cherry post on the L.A. board (The season is almost here!) I began to search for Cherry Pie recipes and I found this one on Epicurious for an Apple Cherry Pie
It just sounded perfect for me to get my feet wet with this pie thing, so off I went to get provisions (gosh, the cardamom was expensive!) and set aside a Sunday to make that pie!!
Now, first thing I did was read up all your advice from my post about a month ago. I also did some studying up with some of my cook books (Including Alton Browns new baking guide!). First off, made the pastry dough from the recipe for the crust It actually was very simple to prepare. My only 'issues' were that my tub of Crisco did not freeze HARD (it was very cold) after a 6 hours (Should I have stuck it in the freezer over night?) and I misunderstood the directions and went ahead and went ahead and rolled out the crusts before chilling. In the end though, I was glad to have the crusts all ready to go when I finally put together the pie
As for the filling recipe, it called for 3lbs+ of apples, which seemed a bit much for me (And again, rather pricy) so I got just under 3lbs of LARGE granny smiths. It also took quite a while to peel them (I waited last minute because I didn't want them to brown ) Well, I'm glad went under weight because using a Marie Callenders Pie tin made for a small pie and I had to carefully arrange a MOUNTAIN of apples!
Nevertheless I finished assembling the pie, put it in the oven and so began my baking worries The one reason I've always shyed away from baking is the lack of control you have over the actual process of the item cooking. When you cook on a stove you can constantly taste, adjust, experiment while the item is in progress. With baking, you prepare and then leave to God. To me it's a bit nerve racking as I wondered if my pie was going to boil over if the apples were going to be cooked enough I began to question using an egg wash on the bottom crust
I kept on peering into my lighted oven through the window. A little under the hour mark, I began to worry that my crust was looking a little TOO brown and I flung open the oven and pulled out the rack but where the apples still raw inside? How could I check!?!! Then, it hit me, when I panicked about my first Lasagna a few months ago, I used a tooth pick. Well with his mountainous pie I needed a LONG tooth pick so I got one of my chopsticks, pushed it through the hole and the apples were still firm, but the Chopstick when through . So I turned off the oven and let the residual heat of the oven further soften up my apples and went to bed
So this morning, I packed up the pie and took it to work. Before I set it out in the break room though, I had to have the first slice just in case And it was AMAZING!!! The crust was perfectly done, very flakey and light. The apples and cherries played off together wonderfully! The apples had fallen quite a bit (Which left with an impressive looking dome crust! :)) but they were slight slightly firm enough to be enjoyed And now my co-workers are raving! :
So thanks again hounds for all your help! I feel REALLY empowered with this under my belt (And am definably going to be making this pie again!) and now I'm off to my next challenge MUFFINS!!!