Pie Dough
Fresh Cherries
Sage Pitting Cherries
Sage Making the Pie Lattice
Looks Like the Book
A Slice for Tasting
The little pastry chefs are at it again. This week Dagan chose cherry pie. We used two types of cherries- fresh bing cherries and sour cherries from a jar. We tasted the two types of cherries and concluded we like them both. The fresh cherries were firm and sweet but the sour cherries were a bit tart and soft. The contrast made the pie taste better than if we had just used one cherry.
For the crust we used a mixture of butter and shortening. The flavor of the butter makes the crust taste good but the shortening makes it easier to work with. We talked about the importance of keeping the dough cold so the crust will be nice and flaky. Flavorwise it was one of the best pies I've ever had. But I was a bit disappointed in the texture as the recipe called for tapioca and not all of it dissolved in the syrup leaving it a little blobby.
Sage did most of the lattice by himself and pitted all of the cherries. I'm always amazed at how comfortable he is in the kitchen. He even uses adult knives now with supervision. Dagan enjoyed mixing up the pie crust dough with me and rolling it out.
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