Last week my husband decided to surprised me with a new camera: Nikon D7000!!!
I can't even tell you how happy I was (jumping up and down and bouncing off the wall in excitement).
I have been coveting a new camera for a while, but thought I should wait.
Needless to say I was so surprised to come home one day to find a box in the room, with a bouquet of red roses, and a card.
To celebrate the occasion, I made pie, :)). It is, after all, his favorite type of dessert.
After much consideration, it was going to be either the nectarine raspberry pie or the cherry pie. When I got to the grocery store, the cherries were on sale. So cherry pie it is. For kicks, I thought I added blueberries to the mix too. I've seen such pie in a bakery so why not.
This pie is supposed to use sour cherries, but I've never seen such cherries in my life, so I got sweet cherries instead. I cut the sugar in the filling by 1/2 to compensate for the sweetness.
The crust is our favorite cream cheese pie crust. I've made this several times so it's pretty straight forward.
I need more practice in rolling out the crust, it's always uneven, either it's too long or too wide and sometimes it breaks. The edges always turn out kinda rustic.
While the crust is chilling in the freezer, I pit the cherries. Not my favorite activity, but they are so pretty!
Then I mix together the cherries, blueberries, sugar, cornstarch, and salt.
After a couple of hours, they are ready to cook.
Rolling out the leaves for the decor on top of the pie.
After the crust prebaked, I thought of moisture proofing it. You can do it with egg whites or chocolate. Since all my egg whites are in the freezer, I thought to use the Ghirardelli chocolate that I have on hand.
Once the chocolate harden, I poured the cooked filling in.
The recipe said to bake the filling for 20 minutes until it's bubbling. By 35 minutes it's still not, so I took it out.
This is so good!!! I love the flavor of the filling and the crust is very crispy and yummy! It's sweet enough without being overly so (I am glad I cut the sugar). I'm thinking that I should make pies more often. Maybe baking through the pie section of PPB after I finish with RHC? :)