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Moldy Cherry and Blueberry Pie

July 21, 2009
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The other day I was cleaning out the refrigerator.  For most people, this is simple.  Most people are not married to my Favorite Kitchen Tool.

My Favorite Kitchen Tool is quite Amish.  This means that the idea of wasting one atom of edible food gives him the heebie jeebies.  I found some cherries in the refrigerator, some of which were moldy.  (Okay, get over it.  I warned you right in the title that things got grody around here).  I threw the whole thing into the trash, and made the mistake of asking my Favorite Kitchen Tool to take out the trash.

I spotted him, spotting the cherries.

“I swear on everything that is good and holy that if you take those cherries out of the trash, I will divorce you.”  I warned.

Then I made the mistake of looking away.  Next thing I knew, they were on the countertop.

“I’m going to take the bad ones out, and keep the rest in my truck,” he explained.

“I’m filing for divorce.” I said.

After he took the moldy ones out, I looked at them again.  There were a lot of them.

“Eat one,” I said.

He did.  He did not die, nor did he gag.

“Hmm,” I said – “there are a lot of them.  I should make a pie.”

Then I went about my business, putting  away groceries, and cleaning out the refrigerator.

An hour later, I had forgotten the whole thing.  That’s when my Favorite Kitchen Tool came in and said “In case you were serious about that pie, I pitted all the cherries.”  And thus, I was committed.  Or, you know, should be.

For the crust: Take 2 cups of whole wheat pastry flour, and cut in 2/3 cup of butter.  (10 2/3 tablespoons).

Buttery Floury Goodness

Buttery Floury Goodness

Mix the flour and butter together with a fork, until the pieces are the size of small peas.

Butter/Flour combo

Butter/Flour combo

Add 5 Tablespoons of really cold water, one Tablespoon at a time, and incorporate the water in the dough.  (I take the water from a cup of ice water.  You want it really cold so the butter won’t melt, and the crust will be flaky).

Handling the dough as little as possible, separate into two balls.

Heh.  I said balls.

Heh. I said balls.

Roll the balls out one at a time, and put one in the bottom of a pie pan.

Mix the cherries, pitted and cut in half, with about a third cup of agave nectar, and enough blueberries to give you four total cups of fruit.  Add about 1/2 teaspoon of cardamom powder.  Or other spice that you think would be good.

Cherries and blueberries, sweetened slightly with Agave

Cherries and blueberries, sweetened slightly with Agave

Put the top on the pie, crimp the edges, and bake at 400 degrees for 50 minutes to an hour.

Don't obsess about torn top crust.  It lets the steam out.  Pie doesn't have to be beautiful.  It has to be delicious.

Don't obsess about torn top crust. It lets the steam out. Pie doesn't have to be beautiful. It has to be delicious.

Send your Favorite Kitchen Tool out for vanilla icecream.

Eat Me.

Eat Me.

By the way – you should also remove any moldy cherries from the cherries you’re using.

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