When Shelley and I were first planning Sourdough Surprises, I put "pie crust" on the list of things I wanted us to try. I am pretty sure Shelley thought that I was crazy, and even I was wondering if it was even possible to get a nice flaky crust, but I also knew it was something I definitely wanted to try. I mean, who would possibly expect there to be sourdough inside a pie?!
I was serisously so excited when we finally picked Sourdough Pie crust that I could hardly stand it. I was giddy. I almost peed my pants. Ok, not really, but I was really excited.
I decided to go into some uncharted territory for the filling here. I knew I wanted to do a lattice topped cherry pie (Joel's favorite!) but I wanted to do something different. Sweet Bing cherries happened to be on sale, but to sweeten them up a bit I added some orange zest and juice. I also went wild and added some almond extract instead of vanilla and some fresh thyme in there. Crazy, I know, and a ton of flavor going on, but I went with my gut instincts and just did it. The crust was awesome and so super beautiful, too. Easy and fun to put together (its actually called a pate brisee, which is french for pie crust with lots of butter, haha). I loved adding whole wheat flour, ground flax seed and wheat germ to it. The pie crust was hearty but still delicate and flaky. And it rolled and cut like a dream. Seriously, I might never ever ever stray from this recipe. Ever.
This pie turned out AMAZING!! Oh my god, I am soo excited about this pie, I LOVE how it turned out! It was definitely so unique and so delicious! My mom doesn't like cherry pie at all, because she says it is too tart and sickly sweet for her, but she actually licked the plate clean! No, really, my mother. Licked the plate. I am as shocked as you are.
Check out all the other lovely pies that were made for Sourdough Surprises, and don't forget to check Sourdough Surprises in a few days to see what we will make for September. Oh, PSA: As soon as we get 20 participants (bloggers and non-bloggers welcome!) we are going to splurge and get the fancy linky tool that shows the thumbnails for each participant! So spread the word!!!
Sourdough Pate Brisee (Bojon gourmet)1 cup all purpose flour1 cup whole wheat flour1 tsp salt1 TBSP sugar8 ounces (2 sticks) butter, cut into 1/2" chunks and frozen for a few minutes1 cup 100% hydration sourdough starter
In a bowl whisk together the four, salt and sugar.Dump in all the butter and using your fingers rub and smash the butter into the flour, as fast as you can, so that it resembles sand with some clumps of butter still left.Divide the dough into 8 pieces.Using the heel of your hand rub the dough along the counter, to smear the butter through the dough.Gather the dough into two pieces, flatten into discs, cover with saran wrap and place in the fridge for 45 minutes.
Lightly dust the counter top with flour and take ONE of the crusts out of the fridge.Place it on the counter and roll it out until it will fit in the pie dish (you will want a bit of an overhang.Place the crust in the pie pan and place it in the fridge while you roll out the other crust.Roll the other crust out as large as you did the first one, but this time use a pizza cutter to cut out 8 nice sized strips.Pull the pie out of the fridge and dump the filling in (recipe is below).Place four of the strips on the top of the pie, evenly spaced.Working from one side at a time, overlay the four remaining strips, weaving them over and under.Rip off the excess of the strips, smash the ends into the bottom crust, and fold them over and under each other. Crimp the edges. Bake at 425 for 20 minutes.Tent with foil, lower the oven to 350 and bake for an additional 35-45 minutes.
Twisted Sweet Cherry Filling (Gingered Whisk)4 cups bing cherries, pitted 2 TBSP orange juice2 TBSP cornstarch1 cup sugar1/4 tsp cinnamon1/4 tsp nutmegpinch of salt
Mix and allow to sit for 15 minutes.Add in:
1/4 tsp almond extract1 TBSP orange zest
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