Don’t let the summer rains get you down! Today’s the perfect day to throw on an apron and bake a couple of these desserts from last year’s September food issue! Here are some of our mouth-watering choices:
Yori’s Church Street Bakery — Classic Cherry Pie:
Ingredients:
Pie crust:
- 3 c pastry flour
- 2 c shortening
- 2 c ice cold water
- 1/4 c salt
- 2 eggs
Cherry Filling:
- 5 c sour cherries
- 1 c sugar
- 1 c water
- 1/4 c cornstarch
- Mix dry crust ingredients at low speed until shortening looks like pebbles in flour
- Combine salt and 1 c water. Add water all at once and mix until dough just comes together and then stop mixing. Place in refrigerator to cool.
- Combine cherry filling ingredients in a pot and cook on medium high until mixture comes to a boil.
- Combine water and cornstarch. Add to mixture until it reaches desired consistency.
- Roll 2 pieces of square pie dough out to about 1/8 inch thick.
- Use one square of dough to line a pie tin, then trim off the excess and pinch dough to form a decorative crust. Add filling.
- Combine eggs and remaining water, then brush egg wash mixture across crust, then sprinkle with sugar. Use those strips to create a lattice pie top crust and cut off excess.
- Bake at 400F for 1 hour.
Gemelli Artisanal Gelato & Dessert Cafe – Italian Ciambella:
Ingredients:
- 400 g Italian flour
- 250 g table sugar
- 4 large eggs
- 150 g whole milk
- 40 g European-style butter
- 16 g baking powder
- 1 fresh vanilla bean
- Zest from 1 lemon
- Take butter out from the fridge at least 30 minutes in advance to let soften.
- Separate egg yolks from the whites. Whip the whites at high speed until stiff and place in the fridge.
- In a large bowl, whip the egg yolks and sugar with a KitchenAid or hand-mixer.
- Add milk to the yolk and sugar mixture by hand-stirring until blended.
- In a separate bowl, mix flour and baking powder, then add little by little through a strainer to the yolk-sugar-milk mixture, Whisk while pouring until completely blended to avoid lumps.
- In little pieces, add the softened butter and keep blending.
- Scrape the vanilla bean and add to the mixture along with lemon zest.
- Remove the whipped egg whites from the fridge and really slowly fold from bottom to the top until the egg whites are fully-blended — do not stir!
- Grease your 11″ Bundt pan and pour mixture in.
- In pre-heated 355F oven bake for 40-45 minutes, or until a toothpick comes out clean when poked into the cake.
- Let the Ciambella cool before serving. Finish by dusting with powdered sugar.
Are you hungry yet? For more recipes like these, check out last year’s issue. To learn how you can get involved in this September’s food issue, contact nick@thewcpress.com.
