While in
Madrid, Mike and I ate at
Bazaar, a trendy restaurant in the center of town. The meal was alright but the dessert was one for the books. Mike ordered this weird truffle thing but I ordered the most amazing black cherry slab pie. Mike ended up picking at my plate the entire time and he still talks about how amazing that dessert was. I promised him that I would try to recreate the dish during our first anniversary weekend celebrations, also known as the Feast of Gluttons.
As we all know, desserts are not my forté but I have been getting more and more comfortable with baking and pastries in the last couple of months. I think it's fair to say that
Smitten Kitchen is largely responsible for this new found interest in baking. I knew that her recipe for
sour cherry slab pie would be easy and delicious so I gave it a go. It was divine. In fact I would go as far as to say that it was BETTER than the one we had in Madrid. If you can get your hands on a bunch of fresh cherries before the season ends, YOU MUST MAKE THIS! The whole recipe can be found on
Smitten Kitchen so I won't repeat here. I'm here to show you that it's possible and to wet your appetite.
We bought 3 pounds of cherries from the market and pitted them using our fingers. Our kitchen looked like a crime scene when we were done but it was well worth the mess! Make sure to have a good pie dough recipe that you can make ahead of time and keep in the fridge. It's crucial that it be very cold so that you can roll it out properly. You will also need a very large surface to work on because you are rolling it out to about 15 inches long and 10 inches wide. Roll up your sleeves and prepare yourself for a good workout.
Mike and I were absolutely amazed that we could make a dessert that looks and tastes so fantastic. We have enough cherry slab for a small army so that means we'll be eating it 4 times a day for the next month. No regrets though.
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9 comments:
did you use sour cherries or regular, sweet kind?
WOW! It looks amazing (and so big!) I want to eat cherries NOW!
if you used sour cherries, where'd you get them in Montreal?? They're so elusive...
Do you by chance have a really good dough recipe? I'm looking for the perfect one.
Yes... where are the cherries from? My kitchen is always a huge mess after pie baking in the kitchen too! The only thing... my pastry crust is always tough and hard. I always put it in the fridge (like my mother taught me:), but can't figure out why its always so tough. I try to do as little handling to the pastry as possible... any sggestions?
xoxo
~ walkaboutlovely.blogspot.com
They're just regular cherries. I did not use sour cherries because they are very hard to find. I used this recipe for the pie crust and it is hands down the best one I've ever made!
http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/
Let me know how yours turn out! ox
I love that your nails match the cherries. :-)
Absolutely love the way you present the making of this cherry pie, you are so talented.
decogirlmontreal
I made this pie for Thanksgiving. It was sooooooo good.
Allison, I used double the butter from the Smitten Kitchen dough recipe, and OMG! it was the bomb.com. It was totally an accident. The new butter packaging made me think I was using half stick. So I used one whole package of butter. It was very soft and flaky. My cousin said I made a "good ass mistake"
I, myself, ate at least 605 of the pie.
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