Baking an Amazing Cherry Raspberry Pie from 1808 |Real Historic Dishes| Fire Baked Pie ASMR
A fruit pie from 1808? Let's see how it works out! Especially considering how vague the original receipt is. Justine needs to use her prior knowledge for this one. Both the crust and the pie filling are inspired by 1808 recipes.
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Binging with Babish - How to Make Apple Pie
Did you know that Oliver Cromwell banned the eating of pie in 1644, declaring it a pagan form of pleasure? You can find this and more fun pie facts at piecouncil.org - or join with me in the idolatrous orgy of fall flavors that is homemade apple pie.
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Claire Saffitz Makes Cherry Pie | Dessert Person
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How To Make Cherry Pie With Claire Saffitz | Dessert Person
Sour Cherry Pie occupies a perch on the dessert hierarchy above all others, sitting high and mighty. That’s because sour cherry pie, when executed well, has juicy but set filling, a balanced sweet-tart flavor, and golden flaky pastry. It’s everything a dessert should be and more. Here is Claire’s, inspired by the pies her mom used to make when she was a kid and informed by all the pie-making wisdom she’s gathered in her baking lifetime. Sour cherry season is fleeting, but seek out frozen ones and make this pie all year long.
#ClaireSaffitz #Baking #CherryPie
Sour Cherry Pie
Special Equipment
Cherry Pitter, 9-inch pie plate
Ingredients
Flaky All-Butter Pie Dough, Almond Variation (Pg 337)
All-purpose flour, for rolling out
8 cups fresh pitted sour cherries (2.5 lb / 1.12kg), from about 3 pounds (1.36kg)
1 1/4 cups granulated sugar (8.8 oz / 250g)
5 tablespoons cornstarch (1.6 oz / 44g)
2 teaspoons finely grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon Diamond Crystal kosher salt
1/4 teaspoon almond extract
1 large egg, beaten
Demerara sugar, for sprinkling the top
0:00 Start
0:20 Intro to Sour Cherry Pie
0:45 Dessert Person Animation/Jingle
1:04 Honey Sponsorship
1:19 Growing up with Sour Cherry Pie
1:47 Ingredients & Special Equipment
2:58 Mix The Filling
6:04 Honey
6:53 Roll out The Crust
11:42 Assemble The Sour Cherry Pie
17:24 Baking Instructions
18:00 Swap Comes In / Cool & Serve
19:48 Second Cat Appears
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
How to Make Caramel Apple-Cherry Pie
Perfect for fall gatherings or special occasions, we'll show you how to make a fruit pie with beautiful leaf pastry cutouts.
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How to Make CLASSIC CHERRY PIE with the BEST CRUST
There's nothing like fresh homemade Cherry Pie bubbling through a rich, flaky lattice pie crust. How to make the best cherry pie with fresh or frozen cherries.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
PIE CRUST RECIPE:
Metric Measurements are available in the link above ☝????
????PIE MAKING TOOLS (Amazon affiliate):
I used this Cherry Pitter:
Deep Pie Pan:
French Rolling Pin (my favorite!):
Food Processor*:
*(or use a pastry cutter:
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My Favorite Cutting Board:
Great Set of Knives:
Hand Mixer:
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I ❤️ these Glass Bowls:
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????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, the gear we film with and more) -
Cherry Pie Ingredients:
6 cups cherries, pitted (2 1/4 lbs)
1 Tbsp lemon juice
3/4 cups sugar (use 1 cup for sour cherry pie)
5 Tbsp corn starch
1/2 tsp cinnamon
1 Tbsp butter, diced, to dot the top
????1 Recipe for Pie Crust:
Egg Wash:
1 egg
1 Tbsp milk (or water)
1 Tbsp coarse sugar
????MORE FRUIT DESSERTS:
Blueberry Pie:
No-Bake Strawberry Cheesecake:
Strawberry Pretzel Jell:
Strawberry Shortcake:
Moist Banana Bread:
Blueberry Muffins:
Apple Cake (Sharlotka):
German Fruit Cake:
Easy Strawberry Cake:
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Meridian, ID 83680
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Apple Cherry Pie, what a delicious combo!
Apples and Cherries - what a delicious combo!! They compliment each other so well and when you use the Amarena Cherry, it takes this pie from fantastic to amazing!! Either way though, you can not go wrong - this recipe makes a delicious apple/cherry pie that is sure to be a huge success. Enjoy :)
0:00 Introduction
0:14 making your pie crust
07:29 making your pie filling
14:35 assembling your pie
25:58 baking your pie
28:09 taste test
Ivo’s Apple/Cherry Pie
Crust
Ingredients
• 290 gm “cake & pastry” flour or all-purpose flour (alternate measurement is 2 cups)
• 2/3 cup lard (or vegetable shortening) (put in freezer for 15 mins)
• 4 TBSP unsalted butter (i.e. ½ of a butter stick) (put in freezer for 15 mins)
• 1 TSP table salt
• 5 TBSP ice water
Method
• Sift flour, add salt, mix together
• Chop up lard and butter, cut into the flour by hand, until small shapes form (i.e. pea size)
• Add ice water, 1 TBSP at a time, and work into the dough by hand – use all 5 TBSP’s
• Do not over handle the dough, but form it into a ball and place in fridge
Filling
Ingredients
• 3 lbs. of apples (~7 Medium/Large apples) (I like to use Ambrosia apples, Pink lady, or Royal Gala – or green apples like Mutsu or Granny Smith)
• 1 24 oz jar (680 gm) Amarena Cherries (alternate regular cherries jarred or frozen)
• Juice from ½ lemon (or 1 – 2 TBSP lemon juice)
1 cup brown sugar
• 1/8 tsp nutmeg
• 1 tsp cinnamon
• ¼ cup corn starch (or ½ cup all-purpose flour)
Method
• Peal and de-core apples, slice into thin slivers, add to a large bowl
• Add lemon juice, sugar, nutmeg, cinnamon, and corn starch, mix together
• Drain syrup from cherries (if using jarred) and mix in with the sliced apples, or optional, slice the cherries into halves or quarters first, then mix in with apples. Toss well.
Make the Pie
• Pre-heat oven to 375 degrees
• Rub pie plate with butter, roll out ½ the dough and place in pie plate
• Add apple/cherry filling (plate should be heaping). There will be some residual juice in your bowl, reserve this for later
• Roll out the other half of dough, place on top, cut off any excess/overhang
• Pinch both top & bottom dough together to form a seal
• With a knife, put a few slits in the pie (4 min) (I prefer to make 8 slits. 4 long slits and then 4 short slits) and brush on the reserved juice from bowl (or use an egg wash)
• Bake for 75 minutes at 375 degrees (put a cookie sheet below the pie plate in the oven, in case any juices over spill)
• Remove from oven when complete, and let cool, before cutting into it – enjoy!!
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
My Bread Book by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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