I especially enjoy success baking firsts, as they necessarily end in something delicious.
Two weekends ago, we took care of our neighbors’ dog, Dottie. As a thank you, they brought back a handmade, hand painted pie plate they picked up at an arts festival they went to. It’s a pretty little plate, cream-colored glaze with blue dragonflies painted on to it, and only about half as big as a traditional pie plate.
So last weekend, I put it to good use and made a cherry pie with those amazing cherries I was raving about a few posts ago. It was a bit of work—making the dough, pitting the cherries, rolling out the dough—but the end product was great! I love a good cherry pie, and this was the best. Between the pectin in the cherries and the corn starch, the pie held together perfectly, no filling oozing out into the pie dish. And it was absolutely packed with delicious sweet cherries. A wonderful little bite of summer.
Okay, I’ll be honest: the dough wasn’t perfect. It was a bit more chewy than flaky, especially on the bottom. (This was even more pronounced the second day.) I blame myself for not reading the recipe closely enough and adding too much water, then trying to cover it up by adding some more flour and probably over-kneading the dough in the process. Despite all that, the taste was still buttery and delicious, especially the bits along the crust. In a store-bought crust, I always end up tossing those bits. Without the fruity goodness of the filling, those crusts are just dry and uninteresting. But this crust was one of the best bites–the taste of browned butter, a little crisp, mingled with the sweetness of the cherries.
And the small size of our pie dish means we can eat it, relish it, and finish it before it goes stale or before we tire of it.
(Though it would be hard to tire of something this good!)
Here’s the recipe at Smitten Kitchen. I used her pie dough recipe, too. I’m sure if you actually followed what she said to do, your crust would be that much more amazing than mine. 🙂