Better late than never, right? I made this pie over a week ago, while my grandparents were in town for Memorial Day weekend. Unfortunately, I completely forgot to post it! I had one of those odd feelings all week, like I was forgetting something, but had no clue what it was until Wednesday afternoon, when it hit me.
Anyway, back to the pie. Last week, Michelle from Flourchild chose our recipe. Make sure you check out her blog- she just ran a 5k this past week! I was really excited for this recipe because, you’ll never believe it, I’ve never made a pie before! My family likes pie, but sweets around our house are usually cookies or brownies or something like that, with an occasional cheesecake thrown in. My dad claims that in the 23+ years they’ve been married, my mom has never made a pie (although my mom argues she’s made three, thankyouverymuch). So, that was the other reason I was excited for the timing of this pie. My grandparents make pie at least for every big holiday. My grandpa makes the crust while Grandma makes the filling. So, since my grandparents were going to be in town for Memorial Day… perfect timing!
I actually don’t have any pictures of the pie while I was making it, because I was trying really hard to pay attention to the process of making the dough. I thought it was going to need a teaspoon or so more water, but my grandpa explained that the reason you wrap the dough in plastic wrap is to let the water get into every bit of it, so we didn’t need to add any more water. I thought the dough came together really easily, actually, for as much hype as people have about pie crusts being difficult to make. The crumble was super easy, too. I used lightly salted pistachios instead of unsalted, and I think I liked it better that way, because they provided a nice contrast to the sweetness of the filling. That was especially nice because I used frozen sweet cherries instead of the tart cherries called for in the recipe- my mom and I both looked and couldn’t find sour cherries! This was actually discussed on the “message board” on the SMS homepage a lot. I ended up reducing the sugar a bit to make up for the sweetness of the cherries.
I was really happy with this pie overall. Everyone said they liked it, and I did too. Well, ok, I kind of have issues with cherry pies because I feel like cherries get a weird texture when they’re baked. Something about the skins forcing them to keep their shape, but the insides being mushy. Pretty much any other baked fruit, no problem, but cherries and grapes and fruits like that… they weird me out. But I really enjoyed the taste of the filling coupled with the crumble, and I thought the crust came out really flaky, which I was really excited about. I would definitely make this again, and I would take pictures of it outside next time. It was overcast and gloomy out, so we ate inside, and my camera wasn’t happy with the lighting. But the time I tried to use the flash it reflected off the green pistachios and made the pie look like a glowing spaceship! I think I just need to spend a little bit more time with my camera.
Anyway, you should check out what all of the other bakers thought of this pie at the SMS blogroll, since I heard the overall opinion was FANTASTIC! Please?