There are a lot of food goings-on to catch up with here on my blog. It has been a busy week; I was fortunate to see food-blogger friends more than once, attend a Spider Man birthday party, catch up with Liz and hear about her exciting adventures with the New Orleans Chef Delegation that was here in Israel last week, drink organic Israeli wine with an old friend, and congratulate a new friend, Irene, on her job at the Golan Winery!
And there was cherry pie.
While sweet cherry-season seems to be winding down at the shuk, sour cherries (as well a whole LOT of beautiful tiny okra) have arrived.The feeling that their time is fleeting, pushed me to scoop up a kilo last Sunday, and with Liz’s help, managed to pit the entire kilo in one sitting and bake the pie the same day (the cherry pitter was not so useful for these tiny fruits, and we ended up with very stained hands — part of the fun).
Sour Cherry Pie
Mix the pitted cherries with a couple tablespoons of corn starch or potato starch. MIx in 1/2 cup- 2/3 cup sugar (to taste), plus the juice of half a lemon. Roll out the bottom crust and fit into a 9-10 inch pie plate. Pour in cherry filling.
Top with rolled-out top crust and crimp edges. Sprinkle the top crust with sugar (you can use egg wash or not, it’s up to you). Bake at 350°F/175°C until the crust is golden and the filling is bubbling ~40 minutes (check periodically, the timing will vary from oven to oven). Wait until the pie is COOL before slicing.