In honor of my upcoming trip to PDX I give you Oregon Cherry Pie. I am immersing myself in all things Portland these days: watching Portlandia, google mapping downtown, perusing restaurant reviews and profiles of local artists and getting a reading list ready for a visit to Powell's.
I don't usually used canned fruit but I love these Oregon cherries. I love the label and the fact that you can get them packed in water. I used two water packed cans and one light syrup packed, just to give a nice balance and there's not much sugar beyond that. Add a couple of tablespoons of potato starch, some lemon rind and vanilla and that's it for the filling.
The crust was a bit of an experiment. As you may know I've been keeping up with monthly sourdough recipes through Sourdough Surprises. But they did a number of fun things before I caught up with them one of which was sourdough pate brisee crust. This pie was my chance to try it out.
pate brisee (adapted from The Bojon Gourmet)
2 cups white whole wheat flour
1 tablespoon raw cane sugar
1/2 teaspoon salt
1/2 cup cold butter, cup up
1/2 cup cold vegetable shortening
1 cup sourdough starter
Sift together flour, sugar and salt. Cut in butter and shortening until mixture is crumbly. Stir in starter and mix until dough forms. Knead briefly to smooth, divide in half. Wrap each half in plastic and chill for at least one hour.
2 cans cherries in water (drained)
1 can cherries in light syrup (reserve 1/2 cup liquid)
4 tablespoons raw cane sugar
2 tablespoons potato starch
rind of one lemon
1 teaspoon vanilla
In a medium, heavy bottomed pot stir together all ingredients except reserved light syrup. Bring to a boil and cook, stirring occasionally until thick. If you need to thin it out stir in whatever amount of the reserved syrup is needed. If it's to thin, add a small amount of potato starch to the syrup and stir that in, continue cooking until thick. Refrigerate until well chilled.
sourdough pate brisee
1 tablespoon raw cane sugar
Preheat oven to 375. Remove one pack of dough from fridge and let it sit out for a few minutes to get workable. On a lightly floured surface roll dough to roughly 14 inches round. Fit into pie pan and trim the edges along the rim. Prick the bottom with a fork in 3 or 4 places and fit a sheet of tin foil into the bottom an sides. Bake for 10 to 15 minutes or until the bottom of the crust is set.
When the bottom crust is cool enough touch, pour in chilled filling. Roll out the other pack of dough, again to 14 inches, and cut into strips. Brush the rim of the bottom crust with egg wash. Interweave the strips over the filling and press them down along rim to seal, using a fork or your fingers.
Brush the top with egg wash and sprinkle with sugar. Bake for 35 to 40 minutes or until crust is browned and filling is bubbling. Serves eight.