Cherry Pies... a simple delicacy!

The founding fathers of this country were very fond of apples and cherries, so it is not too surprising that they
came up with a variety of uses. Some folks credit Martha Washington with the cherry pie, but I suspect it goes
 much farther back as the Cherries that General Washington was most fond of were not the indigenous variety
of the Americas, but those of England. Our domestic variety was thought to be fairly sour.

Cherries are a fairly delicate fruit and the recipes for cherry pies are all very similar: cherries, sauce and pie crust.
 However, that isn't to say that one can't make it a bit more fun by adding a touch of brandy, some whipped cream
and -- I think -- sautéing the cherries in the beginning makes all the difference! I love just the taste of real
butter in my fruit pies.

 

   

What's in a name?


One of the things folks do to make their recipes sound so much more elegant is to give ingredients or the recipe
a name. During the time of the culinary awakening in France (thanks to chef Carême) almost every recipe and
 combination of ingredients were named after someone. I recall the story of one nobleman who was incensed
 that a sauce he had been making for decades was named after someone else... he was speaking
of
Béchamel sauce.

So surprise your friends and tell them you will be putting some Chantilly Cream ( not to be confused with
 Chantilly sauce which is quite different) on their cherry pie!
 

   
   
Basic Ingredients

1/2 cup butter
4 cups cherries ( 20 ounces or so)
3 scrapped vanilla beans
1 cup confectioner's sugar

Spices:
1 1/4 teaspoons cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg

3 tablespoons cornstarch
4 tablespoons cherry brandy (Kirshwasser)

Topping:

whipped cream ( Chantilly cream)
2 cups heavy cream
1/2 cup confectioners sugar

bake 350 degrees for 25-30 minutes
 

   
   

easy step-by-step process
 
   
   

Straining the juice from the canned cherries
 

sautéing the cherries lightly
   
   

the strained juice from the canned cherries
 

heating 1/2 cup juice, butter from sautéing the cherries,
vanilla, sugar and spices
 
   
   

anyone making meringue will find this cornstarch mixture
 familiar, except with 4 tablespoons of cherry brandy

 


bringing the sauce to a boil
   
   

combining the cornstarch mixture with the sauce
 

pouring the final blended & thickened sauce
over the cherries
 
   
   

carefully transferring the cherries to the pie shell
 

adding the traditional lattice top ( rolled out on a board
 covered with coarse sugar

 

   
   

350 degrees for about 20 minutes and raise to
375 for 10 minutes or so
 

add the 'Chantilly Cream' and you are ready!