And now, pie

I have yet to emerge from my post-election hideout from the real world, but I think the worst of the comfort food phase is over. Or should I say best? There were a lot of indulgences in there, among them: pie. Lots and lots of pie.

Yet I don’t have much of a sweet tooth. (My tooth is very, very salty.) One of the reasons pie has always appealed to me is that you can moderate the sweetness and offset it–a fresh fruit filling, a buttery crust that verges on savory, a hint of almond in the cherries or whisky in the apples. But I also really love coconut cream pie so go figure.

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The two rules of pie crust: mess with it as little as possible, and keep it as cold as possible. I happen to like mine made with all butter and no sugar, like this one from the NYT, but there are plenty out there that use shortening or sugar or egg (for a tart crust) and really, those are just lovely too. Make it all by hand or do 90% of it in a food processor. Roll it out between sheets of parchment, plastic wrap, or silpats for a process that’s nearly as mess-free as buying one from a store. The flavor and texture rewards are so worth it.

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My favorite from this most recent craze was a batch of sour cherry hand pies. The cherries were from my aunt’s tree–from last year, in which it had produced a prodigal crop of the pale ruby gems–and had been frozen after processing. I thawed a quart of them, drained them, cooked them down with barely a cup of sugar and a cornstarch slurry made with lemon juice, and then let them cool. I stirred in a little almond extract just because.

Baked in individually-sized portions for the maximum crust-to-content ratio, they came out like every cherry pie I’ve ever wanted. Tart then sweet, ending with a fat roundness from that buttery, buttery crust, their only flaw was insufficient quantity. Okay, and some of them were falling apart because I am terrible at shaping hand pies (all the good ones were made by a lovely friend/kitchen goddess helping me). But still. Perfect.

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