Lemon Cream Cherry pi-ahhh.

04 July 2011
I've never lived in the southern United States and yet I seem to slip into a southern accent every time I talk about pie. The reason dates back to my life in San Francisco, a Baptist church and a discussion involving pie. Don't ask. And, knowing that I'm linguistically challenged when it comes to the word pie is all beside the point anyway. Back to the task at hand...

A few bloggers (see how it started here) decided to declare July 5th 'pie day' via twitter and facebook. I clicked 'attend pie party,' strapped on my sandals, (gently) threw the baby into my turquoise striped sling, grabbed a few green grocery sacks, took my other two children by the hands and went to our newly found neighborhood produce stand for inspiration.  Cherries! Boxes of shiny red cherries lined the cold cellar store's floor. I gave the seller some Georgian Lari and walked away with a half kilo of cherries to accompany the lemons my husband purchased earlier in the day.

Then, my kids and I got cooking. But, I'm awkwardly not showing you a picture of the finished product because while it tasted great, the fact I had to bake it in a aluminum cake pan didn't really help in the presentation department. And, to be brutally honest, the crust stuck to said aluminum and I ended up serving pie (pi-ahhh) in drinking glasses. BUT... we enjoyed eating our pie, knowing we had discovered a new produce stand in our neighborhood, while gazing at the lovely hydrangea clipped from our backyard (which was sitting in a 'vase' I created from a mixing bowl). Hopefully, our household shipment carrying all but an aluminum baking pan, some plastic plates, previously mentioned mixing bowl, drinking glasses and a few linens will arrive any day now. But, in the meantime, we'll be eating pie... in drinking glasses. Happy Pi-ahhh Day (y'all).

Lemon Cream Cherry Pie


Ingredients, lemon cream:
1 1/4 cups of sugar
10 tablespoons of flour
1/2 teaspoon of salt
2 cups of water
4 egg yolks, beaten
juice of 3 gorgeous lemons
3 tablespoons of butter
1 pie shell, baked

Ingredients, cherry topping:
2 cups of fresh cherries, pitted
1 tablespoon flour
sugar, to taste
1/4 cup of water
1 vanilla bean, scraped

In a large saucepan, stir together the sugar, flour, salt, lemon juice and water. Cook until the mixture bubbles. Stir often. Turn off the heat. Add a small amount of the hot mixture to your egg yolks whisking, then add half of the eggs to the full hot mixture, whisking. Once incorporated, add the remaining egg yolks and the butter. Allow the butter to melt completely and then let sit until cool. In another saucepan, add the cherries, flour, water and vanilla bean. Bring to a boil, stirring until thickened. Taste and add sugar to suit your desired sweetness. To assemble the pie, pour the lemon cream filling into your pre-baked pie crust and top with the cherries. Place into the fridge and cool for at least 2 hours.

10 comments:

Susan said...

Yummy! Lemon and cherries!

MissD said...

GIRL! You're baking pie in an empty house. Way to go! I hope your stuff arrives soon and you continue to enjoy your new city.

Avery said...

I think I have a new blog crush! I'm sooooooo happy to have found your blog. It's really cool.

Dan said...

NO PICTURE! Come on show us that stuck in the pan pie!

Marnely Rodriguez said...

Ohhh, love all the flavors in this and that straw trick? I had never seen it before!!! Thank you for sharing!!! Happy Pie Day!

Steph said...

I LOVE the straw idea! I could have saved myself hours making my cherry pie yesterday if I would have known this. Happy Pie Day!

Teddi said...

Wow! I pit cherries and it looks like I've bled everywhere. Next time I'm using a straw!

Kristina said...

Good for you for making, uh, cherry pie out of lemons. ;-) (when life gives you lemons...)

Charlotte said...

Why did I not know about your blog sooner? I just read through Loving Rice a bit too. Really great fun stuff!

Dsign Girl said...

No picture of the pie? But those cherries look good! I'm in LA and I can't find good ones this year. Maybe I should travel to your world and find some there!

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