Experts say that you must expose a baby to a new food ten + times to get them to develop a taste for whatever it is that you are feeding them. Little didn’t care for blueberries much when he first tried them. After repeatedly offering them to him they are now one of his favorite foods. He is taking his time adjusting to green beans though. I just keep putting food on his tray and he eats it or doesn’t. Eventually he will eat it.
I feel like I am this way too. Having grown up in Spain I was never really exposed to blueberries and therefore, as an adult, haven’t cared for them until recently. Same with anything with cooked cherries. What I have discovered of late is that I don’t like artificial blueberry and cherry flavors. Fresh blueberries or home-frozen that I put in baked goods are a different taste category than a Costco blueberry muffin. Fresh cherries have always been a favorite of mine but cherry pie or bars – yuck! Nathan, however, loves cherry pie so each year I go to a local farm and buy pie cherries to freeze. Every time I make a pie I take a tiny slice mostly because I love pie crust. Yesterday when I made this pie and had a slice I feel like I finally hit my tenth taste and loved it.
Pie cherries are almost done for the season here in my area. I highly recommend making this before they are gone till next year. Or at least run out, get some cherries, freeze them and make this in the dead of winter. Totally worth it. Even if it did take me years to decide it was delicious.
Pate Brisee (Makes enough for one double or two single-crust 9 inch pies)
I posted this recipe previously but here it is again.
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 cup ice water, plus more if needed
Dump flour and salt into the food processor; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs about 10 pulses 1-2 seconds each. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
Turn machine on add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
1 recipe Pate Brisee
5 cups pie cherries (sour)
1 1/4 cups sugar
4 tbs cornstarch
2 tbs butter
1 egg lightly beaten for egg wash.
Turbinado sugar for sprinkling
Preheat oven to 425 F. Combine cherries, sugar, and cornstarch in a bowl. Set aside. On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a deep dish 9-inch pie pan, and transfer to refrigerator to chill. Roll out the remaining dough to the same size and thickness. Pour the cherry mixture into the chilled pie crust. Dot with butter. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Cut vent holes. Lightly brush the top and sides with egg wash. Sprinkle with turbinado sugar. Transfer to the oven, placing a cookie sheet on the rack under the pie to catch any bubble over. Bake for 30 minutes then reduce temperature to 350 F. Bake for 25-30 minutes more until bubbly and brown. Allow to cool for at least an hour before serving.