Cherry Pies Ought to Be You

Take aways: Frank Sinatra likes cherry pie, I need to plant a cherry tree, and it’s us vs. the birds?

Cherry Pies | memo2munch

Ok, so there’s this song that you might not know about but that you really need to know about. It’s a duet sung by Frank Sinatra and Rosemary Clooney, and when I first heard it I just!!?!? Does it get any better than these two?!?

The duet is called “Cherry Pies Ought to be You,” and it basically consists of each trying to out-do the other with compliments. They get competitive. It’s grand.

Sinatra’s first go is the song’s title, “Cherry pies ought to be you,” and I just adore that. (I love Clooney’s response, too: “Autumn skies ought to be you.”) Although I guess the meaning could be kind of ambiguous. Like is he saying she’s sweet? Flaky? (I’ll stop.)

I’m choosing to see it this way: Sinatra must think cherry pies are outstanding, but not quite as outstanding as Rosemary Clooney.

Don’t we all.

Cherry Pies | memo2munch

Cherry pie holds a special place in my grandpa’s heart as well. He mentions it in a collection of food memories he wrote a few years back. (Sound familiar? He helped inspire memo2munch’s new format!)

“My mother was a wonderful baker,” he writes. “One of her specialties was cherry pie made from the tart cherries that grew on five cherry trees in our own back yard. When the cherries were ripe, my father picked loads of them which my mother made into pies, cherry slices, and also compotes.”

There’s a common theme among recipes that use tart cherries: “[They] required the use of much sugar, which when combined with the tartness of the cherries resulted in the most tantalizing pastries and compotes.” (common theme #2 —-> I want all of them in my belly.)

Cherry Pies | memo2munch

The cherry tree tradition was continued when my mom was growing up. She told me, “We also had a cherry tree in the corner of the backyard. Every spring, the cherry tree would fill with white blossoms, which turned into red sour cherries in the summer.”

However, my mom also remembers some unexpected cherry competition. “Every year, we would hope for lots of cherries so that my mom could make cherries preserves and a pie or two; and almost every year, the birds would get to the cherries before we did. Have you ever seen a pit attached to the stem, growing on a tree? We had a lot of those.”

Cherry Pies | memo2munch

On rare occasions, my mom said they would beat the birds to the spoils and were actually able to use some of their own cherries! “I remember my mom making cherry preserves. I would stand at the sink and pit the cherries using a paper clip. My fingers would turn red (my favorite color) from all the cherry juice.”

Ok, wait, pitting cherries with a paper clip? Yep, it’s a thing! Here’s a YouTube video to prove it.

I have to ruin the magic of these memories and tell you that I did not pit the cherries for today’s pies with a paperclip. I bought pre-pitted and frozen cherries and stood in the checkout line very pleased with the time and juice-stained fingers I would save. (I also bought the piecrust. Because honestly, I can’t pit cherries, make piecrust, and still pass survive biochem. These are my limitations. Just keeping it real.)

However, I then realized I had to halve all the cherries… So I got frozen fingers instead. It’s fine.

Cherry Pies | memo2munch

Pleasepleaseplease send me some of your food memories! Preferably fall-themed as we are officially in the season. You can submit them anonymously or not right here. 🙂

Mini Cherry Pies
(makes 6 mini pies or 1 standard double crust pie)

Ingredients

1 pint or 3-4 cups pitted and halved cherries (I used frozen)
3/4 cup granulated sugar (1 cup if using tart cherries)
Dash lemon juice
Piecrust (premade or homemade—enough for one double crust pie)
Milk and sugar for brushing and sprinkling pies before baking (optional, I used coconut milk)

Directions

1. Preheat oven to 400 degrees F/200 degrees C. Lightly grease 6 muffin tins.

2. Combine the cherries, sugar, and lemon juice in a large bowl.
Roll out the pie dough and cut into six 5-inch circles and six 3-inch circles. (I placed bowls on the dough and cut around them.) Prepare the pies one at a time by first pressing one of the larger circles into the tin, leaving the edges hanging around the outside. Fill generously with cherry filling so that it extends a little higher than the top of the tin. Cover the filling with one of the smaller dough circles, and crimp the leftover edges of the first dough circle as desired. Repeat with remaining dough and filling.

3. Use a fork to prick holes in the top of each pie. Brush each pie lightly with milk and sprinkle with sugar.

4. Bake in the preheated oven for about 30 minutes for small pies, 40-50 minutes for a standard 9-inch pie. Let cool completely before cutting.

EASY 5 Ingredient Fresh Strawberry Pie

I had the best intentions for last week. I really did.

I was going to do a super awesome, all-inclusive post for a 100% vegan Fourth of July cookout. Wouldn’t that have been cool?! I had a plan for a main, a side, I even had your dessert all settled. Plus some chocolate covered fruit kebabs for snacks because duh.

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Turns out I was a little overambitious, though. And I also didn’t start planning early enough. Bad combo. You see, once I was finished making everything for the post (in one day–>poor planning) my good photo light was going, and fast.

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

They turned out horribly. The pictures, I mean. The food was pretty dang good. And I managed to use the grill unsupervised! Those pictures though…

*sigh* At least we had one success that day, right?

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

In theory, I could have retaken the pictures the next day, but a common occurrence when you leave things until the last minute is that you leave very little room for error. So it ended up that I didn’t have time to redo the shoot. Will I ever learn?

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Well, I am happy to inform you that this week I opted for an easy, quick, forgiving, and photogenic recipe that’s perfect for a blogger who has a habit of leaving things until the last minute. Yay!!!

I think you’ll really like it, too. It’s the perfect, refreshing dessert for the height of summer. You probably already have all the ingredients at home, so what are you waiting for??

Unless you also like to wait to do things until the last second… 😉

EASY 5 Ingredient Fresh Strawberry Pie | memo2munch

Fresh Strawberry Pie

Ingredients
10 full rectangular sheets of graham crackers (1 sheet=what you use to make a s’more)
6 tbsp. butter or Earth Balance, melted
1/4 c. brown sugar
5 c. (about 2 lbs) strawberries, some left whole and some halved
2 tbsp. strawberry jam
Whipped coconut cream for serving, optional

Method
1. Make the crust: Preheat oven to 300 degrees F/150 degrees C. Break graham crackers into the body of a food processor and pulse until only fine crumbs remain. (You can also do this by hand by placing the crackers in a tightly sealed plastic bag and hitting them with a rolling pin) Add the melted butter and brown sugar and pulse until combined. Press firmly and evenly into a pie pan. Bake for 10 minutes and then let cool completely on a wire rack.

2. Make the filling: ***The filling can get a bit runny. If you want to make this dessert in advance, I suggest keeping the filling out of the crust until 1 hour before you want to serve it.*** Heat the jam just until it is stirable. Mix together with the strawberries. Scoop filling into cooled crust and refrigerate until ready to serve. Slice and serve as is or with whipped cream, if desired.

Crostata alla Marmellata (Italian Jam-Filled Tart)

Italian Crostata alla Marmellata | memo2munch

Well, friends, my current situation is: STATESIDE & MISSING THE FOOD.

My semester in Bologna has come to a close, and I’m back home for the summer. It was an incredible, exciting, and challenging 5 months, and I learned so much. But however my experience has “changed” me, after one week at home I’ve managed to slip back into old habits… Like staying up way too late reading or scrolling through the internet, or wearing my pajamas until 1pm.

But I’ve also gotten back to baking! So we’ve got a weeeee bit of productivity going on.

One of my favorite sweets I had in Italy was crostata, a jam-filled pastry with a crust somewhere between that of a pie and shortbread. It’s delicious and simple and goes great with espresso. 😉

Italian Crostata alla Marmellata | memo2munch

Most of the time I opted for a crostata filled with apricot jam—one of the most common fillings. But in Bologna you can also find them filled with something called mostarda bolognese. Don’t worry, it’s not mustard! It’s a type of preserves typical of Bologna, made from a combination of plums, apples, pears, and orange. (Sometimes a few drops of mustard oil will be added as well, but the finished product tastes nothing like the yellow stuff.)

I was hooked as soon as I tried it. Sweet, slightly tangy from the plums, with notes of zesty orange. Long story short, I had to take a jar of the stuff back home with me.

It went straight into a crostata, of course.

Italian Crostata alla Marmellata | memo2munch

Unfortunately, I couldn’t find anywhere online that sells the stuff, and the recipes I’m finding are all in Italian and seem like a big
pain to make (multiple days involved). An apricot crostata would be just as tasty, though! But if you’re itching for some mostarda, I can post a recipe.

Where I got the recipe for the crust is a separate but interesting story. In one of my classes we talked about an Italian man named Pellegrino Artusi, who pretty much was a food blogger back before computers even existed.

He wasn’t a chef, but he loved food. (Same) In the late 1800s he made it his mission to compile recipes from home-cooks across Italy and document the country’s authentic and diverse cuisine in a book, which in English is called, Science in the Kitchen and the Art of Eating Well.

Italian Crostata alla Marmellata | memo2munch

He travelled up and down the length of the country, watching home cooks work and learning the recipes directly from them. Once he had gained a following, he received letters constantly—–people writing with questions about ingredient amounts, others offering suggestions for tweaks or additional recipes, some just letting him know how much they enjoyed the book. And he wrote back to every one of them.
The book was first officially published in 1891, but Artusi kept revising it and adding recipes up until his death in 1911. The version I have has 790 recipes!!!

It’s been translated into several languages—including English—–and I would highly suggest picking up a copy. (It’s a lot easier to find than mostarda bolognese. Here is a link.)

I’m hoping to make a lot more of the recipes in Artusi’s book, and I’ll be sure to share them on memo2munch. In the meantime, enjoy a lil crostata.

Italian Crostata alla Marmellata | memo2munch

Crostata alla Marmellata (Italian Jam-Filled Tart)

Ingredients

200g Jam of your choice or mostarda Bolognese, room temperature
250g all-purpose flour
110g white sugar
Zest of one lemon or small orange
125g butter, cold and cubed
2 eggs, beaten (save some to use as egg wash)

Method

1. If you are not making the filling from scratch, begin on the crust. Toss together the dry ingredients, then mix in the zest. With a pastry cutter, fork, or your fingers, incorporate the butter until the mixture looks like wet sand. Work quickly to avoid warming the butter too much. Add only enough egg so that the mixture comes together into a roll-able dough, reserving the rest for later. Shape into a disk, wrap tightly in plastic wrap and refrigerate for 30 minutes.

2. Preheat oven to 350 degrees F/175 degrees C. Grease an 11 or 9 inch tart pan and set aside.

3. Take the dough from the fridge and divide it in half. Roll out one dough half between two sheets of wax paper until the circle is 1 inch larger than your pan. Peel off the top layer of wax paper and flip the dough over into the pan, then peel off the second sheet. Flatten dough into pan and shape a nice edge with your fingers. Gently spread the jam evenly over the crust. If your jam is not spreading easily, mix it with a bit of warm water.

4. Roll out the remaining dough to the same size, and cut equally into 1 inch wide strips. Lay the strips across the crostata first vertically and then at a horizontal angle to create a diamond lattice shape. Brush with remaining egg, and bake for 30-40 minutes, or until crust is nicely browned.

Top Eight Recipes 2015

Today’s question of the day is how the heck does time work?! Cuz I’m pretty sure today has lasted about 47.3 hours already, yet somehow it’s been FIVE WEEKS since my last post?? Not even four weeks, like I thought before I realized we are a good week into February…

What day is it? What year is it? (I’m horrible.)

But I’m gonna try and make it up to you by sharing the TOP EIGHT NOMS on memo2munch, more than the number of weeks I missed because #bonus and also we must continue this theme of my not understanding anything with numbers.

I know they’re not new recipes, but I’m feeling a little nostalgic right now because in approximately five days memo2munch will be turning 2.5 years old! Speaking of time. moving. fast!!!

I went back over the most viewed/pinned recipes here on memo2munch and picked the top eight. Think of it as a trip down memory lane for your stomach and/or a reminder of what to make this week 😉

8. Six-Ingredient Cherry Cobbler

6 Ingredient Cherry Cobbler | memo2munch

Ohhhh, shoot. One recipe in and I’m drooling a lil bit. Honestly, these cherries didn’t need anything added to them, but flour, sugar, and butter never made anything worse, amiright?

Totally worth the finger stains we got from pitting all those cherries.

If you want to make this recipe now, I’d suggest using any kind of frozen berries. They’re picked and frozen when they are ripe, so your cobbler will taste great even though berries are out of season.

7. Chocolate Covered Strawberry Pancakes

Chocolate Covered Strawberry Pancakes | memo2munch

Still haven’t recovered from these. Still want them every day. Still so happy I can eat literally all of my favorite things in one (or 7) heart shaped pancake.

PS Valentine’s Day is a’coming, so you could make these for your special person (yes, that includes yourself), ok? Ok.

6. Vegan Blueberry Hand Pies of Cuteness

Vegan Blueberry Hand-Pies | memo2munch

Name is on point, and that’s all I have to say.

5. Best Ever Sweet Potato Cupcakes with Vegan Brown Sugar Buttercream Frosting

Best Ever Sweet Potato Cupcakes | memo2munch

Fall ain’t just about pumpkin, anymore.

4. Rum-Soaked Pumpkin Bread with Espresso Swirl

Rum-Soaked Pumpkin Bread with Espresso Swirl

However, we also still like pumpkin. A lot. Especially when espresso and rum are involved.

3. Dark Chocolate Orange Cake with White Chocolate Ganache

Dark Chocolate Orange Cake with White Chocolate Ganache | memo2munch

Decadent and oh so delicious. I’ve said it before and I’ll say it again: ya can’t go wrong with chocolate cake in any form (but dark chocolate orange sure is nice).

2. Shakshuka!!!

shakshuka | memo2munch

Turns out one savory recipe out of eight sweet recipes is a pretty good representation of the ratio on memo2munch as a whole… Whoops.

1. Peppermint Hot Cocoa Cookies

Peppermint Hot Cocoa Cookies | memo2munch

It’s too hard to pick favorites with dessert but let’s just say that I’m very, very glad that these cookies ended up in the number one spot. Soooo gooey sooooo yuuuuum. <3

Hope you enjoyed this recipe round-up and that you give/have given some of them a try! See you in not as long this time, promise.