Ingredients
Cherry Pie - Makes 6 to 8 servings
- 2/3 Sugar adjusted accordingly to sweetness of cherries
- 1/4 cup Cornstarch
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract
- 1 TBSP Lemon juice
- 1/8 tsp Salt
- 4 1/2 cups Fresh cherries pitted (fresh or frozen)
- 2 Pie Crust one for top and bottom 9-inch pie
- 1 TBSP Butter (cold) cut into small squares
- 1 Egg yolk
- 1 TBSP Heavy cream
- Turbinado sugar
Chana Masala
- 1 TBSP Grapeseed oil or any vegetable oil
- 1/3 cup Onion finely diced
- 1/3 TBSP Ground cumin
- 1/4 tsp Flaky sea salt
- 2 cloves Garlic minced
- 3/4 TBSP Fresh ginger minced
- 2 TBSP Fresh cilantro chopped
- 1 Jalapeño pepper sliced with seeds
- 1/3 TBSP Ground coriander
- 1/4 tsp Chili powder (to taste)
- 1/2 tsp Chana Masala see notes below (substitue roasted cumin seeds)
- 8 oz Canned diced tomato
- 15 oz can Chickpeas slightly drained
- 2 Naan bread
- 3/4 TBSP Lemon juice (plus more to taste)
- 2 TBSP Fresh cilantro garnish
Milk
- 16 oz Milk cold
Instructions
- Heat oven to 400°F (205°C).
- Prep cherry pie: In a large bowl, stir sugar, cornstarch, vanilla extract, almond extract, lemon juice and the salt together then add cherries. Gently toss to combine. Set aside.
- Place the pie dough in the pie dish and truck it in with your fingers, making sure it is smooth. Spoon cherry pie filling into pie crust. Discard most of the liquid pooled at the bottom of the bowl. Distribute the butter cubes evenly onto the filling.
- Place the second pie crust over top.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough. Refrigerate prepared pie for 20 minutes or freeze for 5 minutes before baking. See notes.
- Make egg wash by whisking egg yolk and cream together in a small bowl. Remove pie from refrigerator or freezer and use a pastry brush to brush over the top crust. Sprinkle with 1 tablespoon of turbinado sugar. Cut 3 to 4 slits in top of pie for ventilation.
- Set a timer and bake for 20 minutes, then reduce oven temperature to 350°F (177°C) and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling. Cool pie at least 2 to 3 hours before cutting to allow filling to set.
- Make Chana Masala: prep ingredients per instruction above.
- Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt. Cook for 1 minutes then add garlic, ginger, and jalapeños. Cook for 1 minute more then add ground coriander, chili powder, chana masala and stir to coat. Add a little more oil at this point if the pan is looking dry.
- Next add pureed tomatoes and chickpeas and the remaining salt. If the mixture looks a little too thick, add up to 1 cup (240 ml) water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
- Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
- In a nonstick pan over medium heat warm the naan on both sides.
- Finish chana masala: When the chana masala is thickened and bubbly, taste and adjust seasonings as needed. Remove from heat and add lemon juice.
- Serve: Portion the chana masala into a bowl and top with cilantro. Enjoy with naan, milk, and cherry pie. Save remaining cherry pie for Friday's breakfast.
Notes
Pro tip: Cold butter is the key to flaky pie crust. The pie dough will have warmed from handling and adding the filling so cooling before baking is your flakey crust insurance.
For the chana masala spice: roast the cumin seeds in a 350 degree oven for 5 to 10 minutes then crush into a powder using a mortar and pestle or coffee grinder.
Chana Masala
Ingredients
Cherry Pie - Makes 6 to 8 servings
- 2/3 Sugar adjusted accordingly to sweetness of cherries
- 1/4 cup Cornstarch
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract
- 1 TBSP Lemon juice
- 1/8 tsp Salt
- 4 1/2 cups Fresh cherries pitted (fresh or frozen)
- 2 Pie Crust one for top and bottom 9-inch pie
- 1 TBSP Butter (cold) cut into small squares
- 1 Egg yolk
- 1 TBSP Heavy cream
- Turbinado sugar
Chana Masala
- 1 TBSP Grapeseed oil or any vegetable oil
- 1/3 cup Onion finely diced
- 1/3 TBSP Ground cumin
- 1/4 tsp Flaky sea salt
- 2 cloves Garlic minced
- 3/4 TBSP Fresh ginger minced
- 2 TBSP Fresh cilantro chopped
- 1 Jalapeño pepper sliced with seeds
- 1/3 TBSP Ground coriander
- 1/4 tsp Chili powder (to taste)
- 1/2 tsp Chana Masala see notes below (substitue roasted cumin seeds)
- 8 oz Canned diced tomato
- 15 oz can Chickpeas slightly drained
- 2 Naan bread
- 3/4 TBSP Lemon juice (plus more to taste)
- 2 TBSP Fresh cilantro garnish
Milk
- 16 oz Milk cold
Instructions
- Heat oven to 400°F (205°C).
- Prep cherry pie: In a large bowl, stir sugar, cornstarch, vanilla extract, almond extract, lemon juice and the salt together then add cherries. Gently toss to combine. Set aside.
- Place the pie dough in the pie dish and truck it in with your fingers, making sure it is smooth. Spoon cherry pie filling into pie crust. Discard most of the liquid pooled at the bottom of the bowl. Distribute the butter cubes evenly onto the filling.
- Place the second pie crust over top.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough. Refrigerate prepared pie for 20 minutes or freeze for 5 minutes before baking. See notes.
- Make egg wash by whisking egg yolk and cream together in a small bowl. Remove pie from refrigerator or freezer and use a pastry brush to brush over the top crust. Sprinkle with 1 tablespoon of turbinado sugar. Cut 3 to 4 slits in top of pie for ventilation.
- Set a timer and bake for 20 minutes, then reduce oven temperature to 350°F (177°C) and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling. Cool pie at least 2 to 3 hours before cutting to allow filling to set.
- Make Chana Masala: prep ingredients per instruction above.
- Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt. Cook for 1 minutes then add garlic, ginger, and jalapeños. Cook for 1 minute more then add ground coriander, chili powder, chana masala and stir to coat. Add a little more oil at this point if the pan is looking dry.
- Next add pureed tomatoes and chickpeas and the remaining salt. If the mixture looks a little too thick, add up to 1 cup (240 ml) water. You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
- Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
- In a nonstick pan over medium heat warm the naan on both sides.
- Finish chana masala: When the chana masala is thickened and bubbly, taste and adjust seasonings as needed. Remove from heat and add lemon juice.
- Serve: Portion the chana masala into a bowl and top with cilantro. Enjoy with naan, milk, and cherry pie. Save remaining cherry pie for Friday's breakfast.
Notes
Pro tip: Cold butter is the key to flaky pie crust. The pie dough will have warmed from handling and adding the filling so cooling before baking is your flakey crust insurance.
For the chana masala spice: roast the cumin seeds in a 350 degree oven for 5 to 10 minutes then crush into a powder using a mortar and pestle or coffee grinder.
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