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Sour Cherry Pie and a Vegetable Oil Pastry Crust
Fall always brings out the cooking bug in us. Cool days and cold nights, the heater is on, and thick vegetable soup and a nice slice of hearty bread sounds like the perfect meal. What goes better for dessert than homemade pie? Nothing!
We got to discussing pastry crusts today and I mentioned a vegetable oil pastry crust recipe that was 'no fail' and delicious to the last crumb. The suggestion was made that I put it on the site for all to try -- especially the part about a perfect sour cherry pie filling!
Here we go:
Vegetable Oil Pastry Crust
1 1/2 cup unbleached flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup vegetable oil (Smart Balance Oil works great)
3 ounces COLD water
Mix cold water and oil together thoroughly. Mix flours, salt, and baking powder together. Sprinkle flour mixture over the water-oil mixture, stirring sparingly. Make a smooth dough, then wrap it in waxed paper and refrigerate for at least 1 hour.
Make your filling (see below). When an hour has passed, pull out the dough and cut off 1/3 of it, rolling 2/3 between two pieces of waxed paper. Roll the dough big enough to line an ungreased 10 inch pie plate. Line the pie plate and then roll out the remaining dough and cut with pastry cutter in lattice strips.
Preheat oven to 425 degrees F. Fill pie plate with filling, dot with butter and interlace dough strips to create pastry lattice. Cover crust with aluminum foil strip for first 30 minutes; remove foil for final 10 minutes.
Sour Cherry Filling:
1 can water-packed sour cherries, drained
1 package frozen sour cherries, thawed and drained
1 cup sugar (or, for diabetics: 1 tablespoon DiabetiSweet)
1 tablespoon lemon juice
1/8 teaspoon salt
2-1/2 tablespoons tapioca
1/4 cup sliced almonds
1 tablespoon butter
Mix all filling ingredients except butter. Use butter to top filling after it is in the pie plate and before lattice is platted.
Sour cherry Information: The sour cherry (Prunus cerasus) is the smallest of the stone fruit family. Commercial sour cherries are usually Montmorency or Balaton varieties, with Michigan producing 75% of all sour cherries.
Cherries are widely used in folk remedies to combat gout by lowering urate levels in the bloodstream. There is a large business in sour cherry juice at your local vitamin store. The juice is used to diminish inflammatory pain as in degenerative diseases, like arthritis. Cherries contain high concentrations of anthocyanins, which block Cox 1 and 2 enzymes that cause inflammation. So cherries and cherry juice are a kind of natural ibuprofen!
Sour cherries also have high levels of melatonin! Melatonin helps you sleep, so the perfect late night snack is Cherry Pie!
As a parting informational tidbit, we highly recommend this website for all things cherry:
http://www.vegparadise.com/highestperch56.html
We got to discussing pastry crusts today and I mentioned a vegetable oil pastry crust recipe that was 'no fail' and delicious to the last crumb. The suggestion was made that I put it on the site for all to try -- especially the part about a perfect sour cherry pie filling!
Here we go:
Vegetable Oil Pastry Crust
1 1/2 cup unbleached flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup vegetable oil (Smart Balance Oil works great)
3 ounces COLD water
Mix cold water and oil together thoroughly. Mix flours, salt, and baking powder together. Sprinkle flour mixture over the water-oil mixture, stirring sparingly. Make a smooth dough, then wrap it in waxed paper and refrigerate for at least 1 hour.
Make your filling (see below). When an hour has passed, pull out the dough and cut off 1/3 of it, rolling 2/3 between two pieces of waxed paper. Roll the dough big enough to line an ungreased 10 inch pie plate. Line the pie plate and then roll out the remaining dough and cut with pastry cutter in lattice strips.
Preheat oven to 425 degrees F. Fill pie plate with filling, dot with butter and interlace dough strips to create pastry lattice. Cover crust with aluminum foil strip for first 30 minutes; remove foil for final 10 minutes.
Sour Cherry Filling:
1 can water-packed sour cherries, drained
1 package frozen sour cherries, thawed and drained
1 cup sugar (or, for diabetics: 1 tablespoon DiabetiSweet)
1 tablespoon lemon juice
1/8 teaspoon salt
2-1/2 tablespoons tapioca
1/4 cup sliced almonds
1 tablespoon butter
Mix all filling ingredients except butter. Use butter to top filling after it is in the pie plate and before lattice is platted.
Sour cherry Information: The sour cherry (Prunus cerasus) is the smallest of the stone fruit family. Commercial sour cherries are usually Montmorency or Balaton varieties, with Michigan producing 75% of all sour cherries.
Cherries are widely used in folk remedies to combat gout by lowering urate levels in the bloodstream. There is a large business in sour cherry juice at your local vitamin store. The juice is used to diminish inflammatory pain as in degenerative diseases, like arthritis. Cherries contain high concentrations of anthocyanins, which block Cox 1 and 2 enzymes that cause inflammation. So cherries and cherry juice are a kind of natural ibuprofen!
Sour cherries also have high levels of melatonin! Melatonin helps you sleep, so the perfect late night snack is Cherry Pie!
As a parting informational tidbit, we highly recommend this website for all things cherry:
http://www.vegparadise.com/highestperch56.html
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1. Vegetarian recipes
2. Smoothie recipes
How? It's easy!
Privacy policy:
Your email address is safe;
we NEVER share our list.
