If I was going to make a cherry pie … June 7, 2012

(1,538)

I’m not, by the way … going to make a cherry pie.

I don’t like to bake. It’s not some chauvinistic sensation that the kitchen belongs to the woman, for pot and pan rattling. I like to cook. I just never got into baking confections and such. Lots of people like to do that kind of thing. I have a granddaughter who thinks that baking a cake is the easiest way to get close to God (or at least to get people to worship you like you are one…)

I am more a baker of good intentions, similar to the individual who came up with the phrase, “If I had known you were coming, I would have baked a cake. But since you didn’t give me much notice, you’re stuck sharing a Little Debbie…”

Oh, how handsome this one turned out. Tasty, too.

Oh, how handsome this one turned out. Tasty, too. (Photo credit: Wikipedia)

But due to the magic of story-telling, and just my particular whim for the day, let us imagine that I WAS going to bake a cherry pie. Now, let me tell you, I picked cherry pie because it is NOT one of my favorites, but if you run across a particularly good one, it is well worth the exertion of picking up a fork. So what makes a good cherry pie? There are four elements.

1. The crust. Putting together a good crust for a pie is underestimated in my opinion. I once purchased a frozen pie crust from my grocer and tried to use it to construct some sort of dessert possibility. The crust was so tough after it was baked that even my dog wouldn’t eat it. (And let me tell you, he has astounded me with some of his choices…) Yes, a crust is more than an outer garment for a good cherry pie. It is more or less the tantalizing part that draws us into the concoction in the first place. It should be flakey, tender and really, almost be able to stand alone as a pastry unto itself. Lots of people spend a lot of time on a good crust.

2. The next thing is determining the sweetness. Cherry pie should be sweet, but not too sweet, very similar to the personality of the cherry itself. It is almost the definition of sweet and sour. It shouldn’t make you pucker but you also shouldn’t require a shot of insulin after indulging. Picking the right amount of sweetness for your cherry pie is probably better suited for the angels. How much sweetness IS good to put into such a project before the grains of sugar grit in your teeth or each bite from your particular piece reminds you more of lemons than cherries?

3. The filling. Now, you might think that the filling is the same thing as the sweetness, but not so. The filling has to have a particular thickness, depth and texture to it–and be present enough in the mixture to hold the lid of the pie up so it doesn’t sink down–with top crust nearly lying on bottom crust. How you fill your pie determines whether one slice actually looks like a serving, or if it just lies there on the plate, flat and lacking promise.

4. And finally, the cherries. You might think they are the most important ingredient in the cherry pie, but I don’t believe so. Certainly it would be wonderful to have top-notch A-1 cherries in your pie, but if the sweetness, crust and filling have been given enough tender loving care, you can put in a few second- and even third-string cherries for the line-up. As long as they attempt to hold their shape, maintain their color and could pass for a cherry during a blind taste test, they should be just fine.

Yes, most people are more concerned about the fruit in their pie than the outer crust that introduces itself to the public. But it’s rather doubtful that you will ever get people inside to inspect the fruit if the outer casing is unappealing or drives them away with its nasty taste.

So if I was going to make a cherry pie, I would put my main emphasis on the crust, which we might refer to as “the greeter.” Then following that would be the sweetness, which we could call “the host.” And then, I would carefully concoct a filling that was suitable for my endeavors, which we might name “the guest speaker.” And finally, I would select good cherries, but not be too bigoted in my perspective, creating the all-important “janitorial staff,” which is there for the clean up.

Now, of course, there is a certain amount of hypocrisy to this whole essay–because I don’t know what I’m talking about and there will never be a practical application produced by my hands. Still, sometimes it is fun to project forth images of what you think you might be able to accomplish–and then to intelligently NOT proceed to demonstrate your ineptness.

But in conclusion, this has been what I think about what makes a good cherry pie. Otherwise, you ought to just go down to the grocery store and pick up one of those Hostess ones in the wrapper, which have been tested and proven to be able to survive a nuclear winter.

Cherry pie:

  • good crust
  • stay sweet
  • lots of filling.
  • and a family of different-sized and quality cherries.

There you go. (For what it’s worth.)

Maybe this is why the myth was begun that George Washington chopped down a cherry tree. Maybe it was his way of getting back at his mother, who was a really, really terrible baker.

   

The producers of jonathots would humbly request a yearly subscription donation of $10 for this wonderful, inspirational opportunity

The URI to TrackBack this entry is: https://jonathots.wordpress.com/2012/06/07/top-ten-rejected-titles-for-the-wizard-of-oz-june-6-2012-2/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: