It’s already week 16 of the Bake Along. Unfortunately, I missed last week and those wonderful Caramel Rolls but I’ll do those when we have a catch up week. This week it was a Sour Cherry Pie. I am really not a pie lover and cherry is probably my least favorite kind of pie so you can most likely guess where this post is going. The elusive sour cherries gave a lot of the Alpha Bakers fits trying to find them. Luckily I found frozen “tart” cherries at my local grocery store and they were on sale. The crust is Rose’s cream cheese pie crust. I like that crust a lot. The pie was easy to make even with having to cook the filling. Yes, it’s an easy pie to make and usually for me if something is easy, something will go wrong!
First I made the pie crust and the steps are the same as the Black & Blueberry pie we made a couple months ago. The only difference is we had to make a lattice top. Never done that before. After I got the bottom crust rolled out, I used my new pie circle cutter. It worked perfectly.
In the pan it went and got all crimped and pretty. Then into the fridge while I made the filling.
The filling was easy, it just took a little time and babysitting.
While the filling was cooling, I rolled out the top crust to make the lattice pieces. That took a while too. I had a bit of a problem getting it rolled out to get 12″ strips but I finally did. So not it’s time to put the pie together. I poured the filling in the pan and started my weaving work.
Okay, there are supposed to be 14 lattice pieces but I have 13. Oops. Back into the fridge for about 45 minutes before baking. This is kind of where things went in the wrong direction. My favorite college basketball team, the Kansas Jayhawks were playing in the Big 12 tournament and Jenifer came over to watch the game. When the game started, I preheated the oven and figured I could put the pie in at half time. I should mention that when there is a KU game on and Jenifer is over, there is always beer. Alrighty, it’s half time, into the oven the pie goes. 20 minutes, then rotate and bake for another 20-30 minutes. No problem. The pie was bubbling at the 50 minute mark so I took it out and put it on the cooling rack. It looked so pretty and I was really curious to see if I liked cherry pie any better. I waited until the next day to cut it and get my beauty shot. Holy crap! The bottom crust was raw! What in the hell did I do wrong? I thought I followed all the steps. I thought I did things the same way as the Black & Blueberry pie, which came out good. I read the recipe again and again to see what I missed. Picture hand slapping forehead. I forgot to put the baking stone in the oven! I think that would have made all the difference in the world and the bottom crust would have been nice and crunchy and COOKED. Duh!!
Well, the filling was tasty and I picked off some of the top crust which was good. I don’t think I’ll try making this one again though. There are other pies that I’d rather make. Hopefully Rose has one or two in the book with a graham cracker crust. That’s more my speed.
Next week, it’s cookies again but this time they are one of my favorites, Luxury Oatmeal Cookies. Of course, since it’s Rose, we will be making granola for the cookies. Should be another interesting week and I will not make them while there is a basketball game on.