Friday, July 31, 2009

Emile Henry and Cherry's

Lets begin by saying, YES..I pitted 6 lbs of cherries with out a cherry pitter. It was not as hard as I thought it would be. I went to the farmers market and they were selling wonderful cherries for 3lb for 2 dollars. Of course, I had to buy 6 lbs. I made a Cherry Pie and Cherry Vanilla Jam.

I have made three or four pies using my Emile Henry pie pan and I want to add it makes a fantastic pie. It cooks the pie crust evenly. Not to mention, the pie never sticks. You always get that perfect slice with Emile Henry.
Check them out at:

Cherry Pie
found in Food Network Magazine

Pie Crust
3 sticks of unsalted butter, COLD
3 1/2 cp flour 1/4 cp sugar
1 tsp. salt
1 TB vinegar
1/3 cp. ice water

1. Add the flour, sugar and salt. Pulse to combine in the food processor. Add one stick of the cold butter chopped in cubes. Pulse 3 times. Add the vinegar and another stick of butter. Pulse
3 times. Add the last stick of butter. Pulse three times. Add the ice

water and pulse until dough roll forms.
Refridge for one hour.

6 cps. cherries
2 TB quick tapioca
3/4 cp. sugar
1/4 tsp. salt
1/2 tsp of almond and vanilla extracts
2 TB water

4 TB butter

Mix all together and pour in pie shell. Dot with 4 TB butter

My Vanilla Cherry Jam

5 cps Cherries, purred
Juice of 2 lemons
1 package of Pectin
1 Vanilla Bean, scraped clean (I use Boston Vanilla Bean Company)
3 3/4 cps Vanilla Sugar

Boil the jars and have them ready to fill.

Bring the cherries to a boil. Add the lemons, paste, Pectin. Add sugar one cup at a time.

Let it boil rapidly for one minute and then stir. Shut off. Add jam to jars. Put the jars with jam in them in a boiling bath with lids tightly on. Let the jars sit in the bath for a few minutes. Remove.... You should hear the lids pop (lock)as they cool.