cherry-pie-2-200x150.jpgStarlit skies embracing windswept trees, furry creatures howling at the moon, and wide rivers running along ancient castles have inspired German artists for centuries. The atmosphere didn’t do too badly for German bakers either, although they preferred to stay in the kitchen where it was warm rather than attempt to take over neighboring property just because. And speaking of good fences making good neighbors, in this recipe the pie crust is classic German and the filling is classic French. And because these are elements that don’t usually blend well, let alone deliciously, Penelope is especially proud of having made a contribution to confectionary détente.

German Rich Pie Crust Recipe

This will make enough dough for one 9 inch pie crust, with some left over for lattice strips.

  1. 2¼ cups flour
  2. pinch of salt
  3. ⅓ cup sugar
  4. ¾ cup butter
  5. 2 egg yolks
  6. 2 tbs milk
  7. 2 tsp grated lemon peel
  8. ⅓ cup finely grated unblanched almonds

Sift the flour with the salt and sugar onto a board or into a wide bowl

Cut very cold butter into small pieces and quickly work into flour mixture, using two knives, a pastry blender or, preferably, your fingertips, until mixture looks like fine meal

Combine all liquid ingredients and flavorings

Nuts can be mixed into the dough or sprinkled on top

Make a well in the center of the flour and gradually work flour and liquid together, using a fork or your fingers, until dough sticks together in a ball

Knead the ball of dough on a lightly floured board, but only twice

Reshape into a ball, wrap in waxed paper and chill for at least an hour

Roll out on a lightly floured board

French Crepe Suzette Filling with Cherry Kirshwasser

First the cherries are flambed as if you were making a crepe suzette, then combined with the thickening ingredients to become more of a classic cherry pie filling. Try not to set the kitchen on fire, as the arrival of fire fighters will interrupt the flow of the recipe. If it works out, though, someone will definitely be finding you unforgettable.

  1. 4 pints pitted black cherries
  2. 1 tbs butter
  3. 1 tsp brown sugar
  4. 3 tbs flour
  5. 4 oz cherry juice
  6. 4 oz Kirschwasser
  7. matches (hopefully only one)
  8. extra ground almonds (optional)

Melt the butter in a pan and saute the cherries until slightly soft

Pour the Kirschwasser on top and light

Flambe the cherries until all the liquor is burned off, and set aside

In a medium bowl, combine the brown sugar, flour, cherry juice, and almonds

Combine the sugar mixture with the cherries and let stand for at least 15 minutes

Pour the cherry mixture into the pie crust

Bake at 400° for 20 minutes

Reduce the heat to 350° and bake until the crust is golden, about 30 minutes more

If there’s no top crust, or just a few lattice strips, it might take less time.