Pie # 41: Cherry Custard Pie

I made this pie for a neighbor as a graduation gift. Jeremy has been requesting a pie since August 2011 and I finally gave in. (Make sure you share with your mom, Jeremy!) He'll have to let me know how it tasted, though, because I wasn't able to sample.

Cherry Custard Pie
Recipe from Ken Haedrich's Pie
(Printable version)

Crust:
All-shortening Crust Recipe

Filling:
2 large eggs
1 egg yolk
2/3 cup sugar
1 cup half-and-half
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 1/2 tablespoons triple sec
pinch of salt
1 1/2 cups fresh cherries (I used frozen)


Prebake your crust and allow to cool completely.

Combine eggs, yolk, and sugar in large bowl. Blend with electric mixer on medium speed. Add half-and-half, whipping cream, vanilla, triple sec and salt; blend briefly. Slowly pour mixture into pie shell.

One at a time, drop the cherries into the filling. Bake at 350 degrees until filling is set (around 45 minutes).

Let cool completely and chill overnight in refrigerator.

Pie # 33: Floating Top Cherry-Vanilla Bean Pie

Cherry pie is a classic; I (among others) believe it's even better than apple pie. Traditional cherry pies are baked with sour cherries in the filling. This recipe (adapted from Ken Haedrich's Pie) uses sweet cherries and a vanilla bean baked right into the filling. It's a simple recipe with dramatic effect. I brought this to a dinner right after pulling it out of the oven and it was gone instantly. (I think my coworkers were disappointed that they didn't get to taste the leftovers.) Serve this with a big scoop of vanilla ice cream.

Vanilla Bean.

Cherry-Vanilla Bean Pie

(Printable version)

Crust:

All-shortening crust

Filling:

4 cups sweet cherries (mine were frozen), stemmed and pitted

1/3 cup plus 2 tablespoons sugar

2 teaspoons lemon juice

2 tablespoons cornstarch

Pinch of ground nutmeg

One 3-4 inch section of a vanilla bean, slit lengthwise

Preheat oven to 400 degrees.

Combine cherries, 1/3 cup sugar, and lemon juice in medium bowl. Set aside for 10 minutes to juice. Mix together remaining sugar and cornstarch in a small bowl. After cherries are done juicing, add cornstarch mixture and nutmeg.

Carefully pour the filling into unbaked pie shell.  Bury the vanilla bean in the center of the filling so it's easy to find later. Make the floating top by rolling out top crust and using a bowl slightly smaller than the pie plate as a stencil for a circle. Use a sharp knife to cut the circle and place over pie filling so that (about) 1 inch of filling is visible around the sides. 

Brush melted butter and raw sugar over the top. Bake at 400 degrees for 30 minutes. Reduce heat to 375 degrees and bake pie for 25 - 30 more minutes (until filling is bubbly). Cool for at least 2 hours. Remove vanilla bean before serving.

This pie is ready for a BBQ!

My new friend, Priya.

Picture by Priya

Pie # 5: Cherry Hand Pies

I made these adorable heart-shaped pies two days ago and shared them with some lucky neighbors. (AKA: my roommate, her mom and my parents.) These were so easy to make and only called for 2 cups of pie filling; I used pie cherries that I hand-picked out of my mom's orchard. Be sure to pit your cherries before you bake them in a pie... Yes, cherries totally have pits in them. I'm only telling you that because I actually dated a guy who didn't know that fact.

Anyway, I made my favorite crust recipe from Our Best Bites. I'll spare you the techniques I used because I blogged about it in the previous post.

Filling:

2 Cups Sour Pie Cherries

1/3 Cup Sugar

2 Tbsp Tapioca

Crust:

See this post or that post for my favorite crust recipe.

Combine cherries, sugar, and tapioca to make filling. Make crust and separate into two mounds. (I think it's easiest to work with less crust at a time.)

Roll out dough on floured surface. I used an awesome hand-press that my roomie gave me for my birthday to create fun, heart-shaped pies.

Note: I like to use an egg wash as glue or a seal when I press the mini pie together. Whisk together 1 egg and 1 tsp water. Spread this along the edge of the pie before you press and you'll have less mess on your hands when you pull these babies out of the oven.

(After I pop a pie out of the mold, I spread melted butter over the top and sprinkled raw sugar to give a sparkle.) Delicately lay these cuties on a foil-lined baking sheet. Bake at 400 degrees for 15-20 minutes. Place on wire rack to cool.

Cherry pie is one of my (many) favorites. What is your favorite kind of pie?