I think of myself as a French tart aficionado. I love making them, I love looking at them, I love eating them. I have drawers full of French tart tins. They spill over from my kitchen into my dining room. It's what I make.
I think that just changed...
With sweet cherries and berries now in abundance, this recipe for Cherry-Berry Pie caught my eye. I pulled the only "pie plate" I own from my cupboard and got to work. Similar to a French tart pastry that uses all butter, this pie dough also has red wine vinegar as an ingredient -- making it reminiscent of an old-fashioned American pie crust. The vinegar's acidity works beautifully against the sweetened fruit. I'm hooked! I can't make another Cherry-Berry Pie soon enough.
Besides a limited pie plate inventory in my kitchen, I also do not own a pastry wheel; a tool that is helpful in making a lattice-crust pie. My solution? Cut out pieces of dough from the top crust with different-sizes of round cookie cutters.
One more thing... make sure you have plenty of purchased or homemade vanilla bean ice cream to scoop atop the warm pie wedges. As my daughter would say... it's dreamy!
from Food & Wine Magazine | recipe by Paula Haney
• 2 1/4 cups all-purpose flour, frozen
• 2 teaspoons salt
• 14 tablespoons unsalted butter cut into 1/2-inch cubes -- 9 tablespoons frozen, 5 tablespoons chilled
• 2 tablespoons red-wine vinegar mixed with 6 tablespoons ice water
• 1 cup plus 1 teaspoon sugar, plus more for sprinkling
• 1/4 cup quick-cooking tapioca
• Pinch of salt
• 2 cups pitted sweet cherries
• 3/4 pound raspberries
• 1/2 pound blueberries
• 1 teaspoon all-purpose flour
• 2 tablespoons heavy cream
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