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We’re painting my home office, so I’ve been off the grid for a few days, but I’m back!

 

For the 4th, we went to Brian and Mj’s for a BBQ. On the menu was standard cookout fare: burgers (from the CSA), hot dogs, crudités, chips and dip. Brian did a nice job cooking my burger to a perfect medium rare. Mj made outstanding watermelon lemonade, from a recent Everyday Food issue. She made it non-alcoholic, but I bet it would be excellent with vodka.

Ingredients
  • 2 lemons, quartered
  • 1 cup fresh mint leaves
  • 1/2 cup packed light-brown sugar
  • 1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunks
  • 1 cup vodka (optional)

Directions

  1. Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved.
  2. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice.

 
I brought a cherry pie to the party (June’s recipe, I know, I’m a bit late) and it was delicious. The cherries were the perfect combination of sweet and tart and the crust was very crispy and flaky. I don’t normally bother with a lattice crust because it’s a lot more work, but it does create a beautiful pie.

I brought a cherry pie to the party (June’s recipe, I know, I’m a bit late) and it was delicious. The cherries were the perfect combination of sweet and tart and the crust was very crispy and flaky. I don’t normally bother with a lattice crust because it’s a lot more work, but it does create a beautiful pie. 

Classic sour cherry pie with lattice crust 
Bon Appétit | June 2008

You've never had a cherry pie this good—an incredible sour cherry filling, a light and flaky crust, and vanilla ice cream to top it all off. If you can't find sour cherries, use sweet cherries and a little extra lemon juice instead.

Makes 8 servings

by Lori Longbotham

ingredients

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

preparation

For crust:
Whisk flour, sugar, and salt in large bowl to blend.

Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

 

For filling:
Position rack in lower third of oven and preheat to 425°F.

Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

 

Roll out 1 dough disk on floured surface to 12-inch round.

Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

 

Place pie on rimmed baking sheet and bake 15 minutes.

Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

 

 

For crust:
Whisk flour, sugar, and salt in large bowl to blend.

Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

 

For filling:
Position rack in lower third of oven and preheat to 425°F.

Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

 

Roll out 1 dough disk on floured surface to 12-inch round.

Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

 

Place pie on rimmed baking sheet and bake 15 minutes.

Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

G's Notes:

I used two jars of Morello cherries from Trader Joes (drained) and added some fresh pitted Bing cherries.

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