May 25, 2020

From the Bookshelf to the Kitchen: Serious Moonlight and Pie #5

The latest in the pie series. I'd been saving this particular one for a special occasion, and my mother's birthday yesterday fit the bill.

"Daniel pointed to the Pie of the Day chalkboard and read aloud, 'PUT A BING ON IT, featuring a mixture of Bing and Rainier cherries, topped with brown-sugar crumble and a ring of caramel.' He kissed his fingers, chef-style." ~ Serious Moonlight, page 95

Put a Bing on It Pie

~4 c. fresh or frozen pitted cherries (if using frozen, make sure they're thawed when you measure out 4 cups; it makes a difference)
~4–6 tbsp (42-50g) cornstarch
~1 cup (200g) granulated sugar
~1 tsp vanilla extract
~1/2 tsp almond extract

1/2 cup (45g) rolled oats
1/2 cup (64g) all-purpose flour
1/3 cup (70g) packed brown sugar
1/2 tsp ground cinnamon
4 tbsp (90ml) unsalted butter, melted

~your favorite recipe for one crust, or a storebought one

Place cherries and water in a medium saucepan and place over medium heat. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from heat and stir in the vanilla and almond extract. Set aside to cool while preparing the rest of the pie.
In a medium bowl, mix together the rolled oats, flour, brown sugar and cinnamon (breaking apart any clumps of brown sugar). Add in the melted butter and mix again until everything is moistened. Set aside.
Fit the dough onto your pie plate. Fold the excess pastry underneath and crimp the edges.
Pour the pie filling into the pie crust and sprinkle the crumb topping evenly on top.
Bake for 15 minutes at 425F, then turn down the heat to 375F and continue to bake for another 30 minutes. Loosely cover with foil or a pie crust protector during the last 15 minutes to prevent the edges of the crust from over browning. Let cool and serve with drizzled caramel and/or whipped cream.

Have a book or recipe suggestion for From the Bookshelf to the Kitchen? I'd love to make it, so leave your idea in the comments below and I'll give you credit when it happens.

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