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TV Dinners: Pushing Daisies — Late Summer Cherry Pie


I was lucky enough to get a sneak preview of ABC's new show "Pushing Daisies," and while it is an amazingly fantastic show, it's also the source of many droolworthy scenes — and I'm not just talking Lee Pace!

In the show — which premieres tonight — the lead character Ned has the ability to resurrect anyone with a single touch, he also has the ability to make picture perfect pies — a skill made easier with his ability to revive dead produce. At his restaurant, aptly named "The Pie Hole," Ned creates every pie you can imagine, strawberry pie, apple pie, rhubarb pie, pecan pie, and so on. There's even one scene — video clip after the jump — that features 12 pies at once!

My gal BuzzSugar had the opportunity to chat with star Lee Pace (aka Ned), and it turns out the pies are actually fake! However, since we all know a fake pie won't cut it when the craving strikes — and believe me, one will after this scene — we'll just have to make our own. I've found us a fantastic late summer cherry pie recipe, so get the recipe and get started, read more

The great foodie scene is at the end of this clip:


Late Summer Cherry Pie
From Bon Appetit, August 2003

Crust
1/3 cup whole milk
1 tablespoon distilled white vinegar
2 cups all purpose flour
1/2 teaspoon salt
1 cup chilled solid vegetable shortening, cut into 1/2-inch cubes

Filling
2/3 cup plus 1/4 cup sugar
3 tablespoons cornstarch
2 tablespoons orange juice
1 tablespoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon almond extract
1/8 teaspoon salt
5 cups pitted fresh cherries (about 2 1/2 pounds) or frozen pitted sweet dark cherries, thawed, drained (about 26 ounces frozen)

1 egg, beaten to blend with 2 teaspoons water (for glaze)

  1. Crust: Whisk milk and vinegar in small bowl to blend. Whisk flour and salt in medium bowl to blend; add shortening and rub in with fingertips until mixture resembles coarse meal. Stir in milk mixture; briefly knead in bowl just until dough comes together. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into disk. Wrap disks separately in plastic and refrigerate 30 minutes.
  2. Meanwhile, prepare filling: Mix 2/3 cup sugar and next 6 ingredients in large bowl to combine. Add cherries and toss to blend. Let stand 30 minutes.
  3. Preheat oven to 400°F. Roll out larger dough disk on lightly floured work surface to 13-inch round (crust will be thin). Transfer to 10-inch-diameter glass pie dish.
  4. Roll out second disk on lightly floured work surface to 12x8-inch rectangle. Using fluted pastry wheel or sharp knife, cut rectangle lengthwise into nine 3/4-inch-wide strips. Spoon cherry filling into crust.
  5. Place 5 dough strips across pie in 1 direction and 4 in opposite direction, forming lattice. Press strip ends and edge of crust together to seal. Crimp edges decoratively. Brush lattice and edges with egg glaze. Sprinkle 1/4 cup sugar over lattice.
  6. Bake pie 20 minutes. Cover crust edges with foil collar to prevent overbrowning. Continue to bake until filling bubbles and crust is golden brown, about 40 minutes longer. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.

Copyright 2007 ABC Inc.

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