Wednesday, July 6, 2011

Goin' to the Chapple

Summer is officially in full swing. I know this because 1) It is hot, 2) Isabella is no longer the only 6 year old out in public between the hours of 8 and 3, and 3) Cherries have arrived at the markets! This causes so much rejoicing in my house that I pretend not to notice that they are $6 a pound and have a carbon foot print spanning both hemispheres. While my mother always disliked cherries due to the fact they reminded her of her childhood dentist's toothpaste, I for one, do not have that problem- I always prefers chocolate mint.

There is no kitchen task that trumps pitting cherries, and by the time the girls are through with it, my kitchen invariably appears to have been the scene of a most violent crime (only I don't get to call in a clean up squad). This impromptu pie came about from having insufficient amounts of both cherries and apples to really get anywhere, however it ended up being the favorite dessert of the season thus far!

On a relatively unrelated note, I would like to say congratulations to my brother Jake and soon-to-be Auntie Lena, who are "gonna get ma ah ah ried"! Love you guys XO

Chapple (Cherry and Apple) Pie

Pie Crust

3 or 4 granny smith apples, each peeled and sliced into 16 pieces
a cup and a half or so of cherries (frozen will work too)
juice of 1 lemon
1 cup sugar
1 1/2 TBS flour
1/4 tsp cinnamon
pinch of salt

egg wash (one egg beaten with 1 TBS water or milk)
sugar for sprinkling on top

1. Mix all of the filling ingredients into a large bowl and allow to rest for several minutes
2. Roll out your bottom pastry, fit into pie plate, and unceremoniously dump the filling inside
3. Roll out top pastry, place on top, and use your finger dipped in eggwash to help seal the two pieces together. Crimp decoratively and make a few slits.
4. Brush with eggwash and sprinkle with sugar. Place in the fridge while you allow the oven to preheat to 350 (this allows the dough to chill slightly which will help it keep its shape better when baking, it is also important to roll, not stretch, the dough for the same reason).
5. Bake for 45 minutes or so until bubbly and brown. If you notice the crust getting overly brown before also getting bubbly, place a sheet of foil over the top to deflect the heat.

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