I love, love love cherries. They are nature’s candy with their sweet yet tart, juicy goodness! I have to admit I normally just eat them as they are – rarely do I cook with them. I also love to make these Cherry Margaritas whenever possible, which is often – they’re to die for! This season, I wanted to try something new. I knew I didn’t want to make a pie, and I considered ice cream (I have a recipe I want to try, so stay tuned), but I really wanted something quick and easy. I decided to make a cherry crisp, but I wanted to make it special. So I decided I would spruce up this classic with a little shot of bourbon. The bourbon gives it just a little something that makes you say hmm. Did I mention this dessert is incredibly easy to put together? You should already have all the ingredients right in your pantry. I encourage you to grab you up some cherries before the season ends and make this crisp. You will thank me later!
Category: Pies & Tarts
French Silk Pie
I don’t watch a ton of TV these days, but every so often, I can catch a little Food Network on either Saturday or Sunday morning – notice I said either. Last Saturday was one of those “rare” occasions when I was able to catch some TV. It was early, and The Pioneer Woman was on (I do so love her and her recipes), and she was making a French Silk Pie When I watched her make this pie, I knew immediately I wanted to make it. Gabe absolutely adores French Silk Pie! The one thing that really intrigue me was that she used a graham cracker crust instead of a traditional pie crust. I oohed and aahed over this! The process is a little time consuming but, so worth it. Besides, 20 minute to mix is really not that big a deal in the grand scheme of things. I promise you will not miss the time one bit once you take that first bite!
Homemade Basics: Perfect Pie Crust
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I have been making pies for about 15 years now, and it has taken me about that long to find a no-fail pie crust recipe. Pie crust can be very intimidating for most people. I find it kinda like making biscuits – if you don’t make them on a regular basis, they never turn out the same. I have no real answer for the biscuit question because for some reason, mine suck no matter what! My grandmother can make some biscuits – hers are amazing! However, I did not get that gene. Don’t worry – I am determined to be able to make delicious fluffy biscuits and I will not stop until I do! If you have a biscuit recipe, I would love to try it! You can e-mail it to me on my Contacts Page.
OK – back to the pie crust! This recipe always turns out great. I may not make a pie for (gasp) 6 months or so, but when I do, I use this recipe and it always turns out the same. I have a pie date with a friend this weekend, and I am so excited to teach her about this recipe. I am still trying to figure out what type of pie I will make. There are so many choices! I am really leaning toward chocolate for some reason. Whatever pie I decide on, I will make sure to share it with you guys!
Ingredients
2 cups all-purpose flour, plus more for rolling
3 tablespoons granulated sugar – if you are making this crust for a savory pie omit the sugar
1/4 teaspoon salt
2 teaspoons lemon zest
3/4 cup (1 1/2 sticks) unsalted butter, well chilled and cut into cubes
1 egg yolk
2-5 tablespoons ice water, plus more if needed
3 tablespoons granulated sugar – if you are making this crust for a savory pie omit the sugar
1/4 teaspoon salt
2 teaspoons lemon zest
3/4 cup (1 1/2 sticks) unsalted butter, well chilled and cut into cubes
1 egg yolk
2-5 tablespoons ice water, plus more if needed
Directions
In the bowl of a food processor combine the flour, sugar, salt and lemon zest. Pulse the dry mixture twice to combine. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and 2 tablespoons of water . Pulse until just combined. Continue to add water 1 tablespoon at a time while pulsing until a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.