photograph by Gentl & Hyers
8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.
Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker’s sugar; 4 T. cornstarch; 1/8 t. salt
Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip. Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy). Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top). Pour mix in pie shell. Top completed pie with lattice crust.
Bake @ 425 degrees for 35-40 min.
Christina Tosi’s Late Night Sandwich
SpaghettiO’s, four breakfast sausages, maple syrup, a soft-boiled egg, and topped off with potato chips. All stacked on potato bread and made exclusively in the microwave.
With Vegan Lasagna.
Not too sure about these…
Sean Brock’s Elvis Presley Milkshake featuring “5 thick-cut strips of smoked bacon, 2 very ripe bananas, 1/2 cup smooth peanut butter, 1/4 cup Buffalo Trace bourbon, 3 cups vanilla ice cream, softened slightly, and 3 tablespoons of bacon fat, cooled.”