|Tic Tac Toe|
What you see before you is the result of another of my attempts to make a creditable, edible pie crust with something great tasting inside - I did what I was told in preparing this crust and could not figure out why mine crumbles the way it does. I see in Patricia's fabulous tutorial, a wonderful large squared off smoothly elastic appearing piece of dough - really dough. I am showing you here parts of my attempts this weekend. You will see myriad shattered parts of dough and flour. I even put the last batch back in the Cuisinart at Patricia's behest, and got rid of a few 'butter peas larger than a small pea'. Nonetheless, the dough was still crumbly. I just went about my business at that time, and as we speak the thing has been put together, and bottom and sides patched, is resting in the fridge and will bake on the stroke of midnight + fifteen minutes. I ran out of dough in the blending so only ended up with a tic tac toe embellishment instead of the fab basketweave which I would undoubtedly, right brained as I am, be unable to complete.
So, it is my hope that the pie will emerge with all its parts unburnt [if I remember to put its hat on], and will go off to work for the worker bees to consume. Of course they will have to watch it for the three hours it requires before being cut. *I did remember to his its hat on and it is too small. When I turn it I will have to put foil, but I didn't.
It has been said this sour cherry pie is the best cherry pie that some of us, and guests, have superextolled, and so I hope I feel this way. As we go along I have been wondering what to serve with this pie as a dessert. What would blow your hair back, as my daughter used to say? I don't know if I would like vanilla ice cream with it, unless it were one with extremely heavy cream base. Perhaps a dab of creme fraiche. But what else? Perhaps nothing but a drink of some kind. I dont know - fresh out of thinkings - off now to put the creation into the oven.
So now the test will come tomorrow. I know the filling is great, the color and bubbles tell me, and the flavor before. The crust probably tastes good except for the too dark outsides, but one knows the French always prefer a little char...
The pictures are pretty and descriptive but rolling out is my nemesis. Need a class.
Another recipe needs to be tripled!