Savor Sister Linda here today with a mid-summers night’s recipe. It is hot here in the Old Pueblo. We have the heat of high temperatures, wildfires, and of drought conditions yet to be quenched by rain.
Today we have a summer full moon, and the moonlight in the evenings has been stunning. Within that light, I’ve been hearing summer cherries calling me, and so decided to make a cherry pie. To go with the heat of the season, I thought it might be fun to add a little heat to the crust. I was surprised at the flavor – and plan to make many such pies, both sweet and savory!
The Crust can be as simple or as complicated as you like. Use your favorite crust recipe or store bought crust. You’ll find no Pastry Police here. I bought a pie crust mix with just three ingredients, (pastry flour, cane sugar, and pink sea salt) that still required ice water, chilled butter, rolling pins etc. To this I added chiltepin! I crushed it right into the pie crust crumble. For a small pie like the five inch one ablove, I used 2 chiles – for i a larger one, I would increase that to 4 – (and then increase/decrease from there, dependig on your own preferences) Remember that fats mute the in chiles heat a bit, so the same number of chiltepin that may feel less hot.
Crust Ingredients: for one big pie or two small pies: Make crust first and allow it time to chill in the refrigerator while you make your filling.
2-1/2 cups pastry flour
1 Tablespoon sugar
3/4 teaspoon salt
1 cup (or 2 sticks) chilled unsalted butter (I used Irish butter from grass fed cows) cut into cubes about a 1/4 inch cubes.
5 -6 Tablespoons of ice water
4 dried, crushed chiltepin.
Whisk together the flour, sugar, and salt in a bowl to blend. Add butter and mix with your hands or by pulsing in a food processor until small pea size clumps develop. Add the ice water by tablespoons, and mix with a fork until the dough holds together when you press a small amount between your fingers. Add a bit more ice water if it feels dry. Gather and divide dough into two pieces. Roll each into a ball, and then flatten each, wrap in plastic and refrigerate for an hour or more. (can be made two days ahead), if kept chilled. Before rolling it out, let the dough soften just a bit.
Filling Ingredients: for one big pie – or several small ones!
5 cups of whole, pitted cherries. (about 2 lbs of whole un pitted cherries)
3 Tablespoons freshly squeezed lemon juice if using sweet cherries (1 Tablespoon if Sour cherries)
3 Tablespoons corn starch
1/4 teaspoon salt
1/2 teaspoon vanilla extract
note: most recipes call for sugar, but I like a pie that is less sweet, and so do not use it. If you prefer more sweetness add 1-2 tablespoons sugar.
Preheat oven to 425F.
Combine flour, (sugar), cornstarch, and salt in a medium sized bowl. Stir in the cherries, lemon juice, and vanilla.
Roll out one of the dough pieces on a lightly floured surface to about 12 inches round if making a larger pie. Transfer to pie pan. As you can see, I used smaller sizes for smaller pies – just roll out dough to fit the size you are going for. Pie is pie and tastes great regardless of size. Just remember air holes if your pie has a top crust. And if you do use a top crust you can lightly coat the top with an egg and some water mixed together – brush on and sprinkle with sugar if desired.
Time Capsule Kitchen is a Wild Little Business that celebrates the 8000 year old (and still growing wild!) chiltepin chile. We love these chiles so much, we decided to build our business model following their example. Any life form that has thrived as long as these have clearly has dignity. We pay the women who hand harvest these rare chiles a dignified wage. And they in turn treat the plants with respect.
Be Part of the Wild Chile Ecosystem. Check us out at http://www.timecapsulekitchen.com