No pictures because I couldn’t get it all together for a photo-op.
The recipe is sort of made up substituting the sweet potato pie recipe from Vegan with a Vengeance . I used a store bought non-local graham cracker crust because I was lazy. The filling was hand pitted cherries (because I am patient) that was put in a processor with some arrowroot powder (to finish it up) and maple syrup and an egg. I then ground up almonds (not local) and covered the cherry topping and baked at 350 for 20 minutes. Then I turned off the oven and went to play with google maps and in about 2 hours I had a perfectly cooked and delicious cherry pie.
One thing I noted because this is the first time I cooked cherries is that the cherries didn’t have the bright red color seen in store bought pie. The cherries had the coloring of cooked blueberries. Is it because coloring is added to get the bright red color?
Cost of the whole thing:
Pie plate: $1.67
Cherries (used about 1/4 quart. 1 quart was $5.59):$1.40
Egg + arrowroot powder + maple syrup: ~$1.50
Almonds (organic at $5.99/lb and used about .4 lb): $2.40
Total: $6.97.
Sara Lee’s Frozen Cherry pie is $8.99 at Acme Markets. I googled "organic cherry pie" and got one from HSN for $29.95. I found another one for $24.95. I just used google here, not sure what Whole Foods’ pie would cost.
No pictures?!!! This is an outrage!! I turn to YOU for my food porn. Well, you and GB. Now where am I going to go?
Comment by arduous — July 7, 2008 @ 8:18 pm
Uh…can you get impressed with my thriftiness instead of being a porn addict?
Comment by Beany — July 7, 2008 @ 9:52 pm
Your thriftiness, while impressive, just doesn’t make my mouth water in the same way….
Comment by arduous — July 8, 2008 @ 1:29 pm
I have a book by Shirley Corriher called “CookWise: The Hows & Whys of Successful Cooking”. Shirely is an award-winning food chemist, and also happens to be the mother-in-law of a dear friend of mine.
I just read this bit the other day - how to keep greens green and reds red (pg 333-334). She says that reds, blues and purples in fruit come from anthocyanins in their skins. It’s water soluble and will wash out readily in an alkaline environment (such as baking power or soda). To prevent this, use an acid like lemon juice, vinegar, buttermilk or sour cream in your recipe.
It sounds like a dash of lemon juice or vinegar next time would improve the color…
Comment by natalie — July 8, 2008 @ 1:50 pm
Gesh. Arduous is tough, isn’t she? I had a one local July 4th but forgot to take photos. Can I even get away with a post?!?
As to your cherry pie: I am impressed with your thriftiness and with your discovery that cooked cherries don’t have the bright red color seen in storebought. I had no idea. I made a cherry clafouti last month and it too did not have the bright red color. I just assumed it was my cherries. It must be food coloring in the others. Don’t you think??
Comment by Green Bean — July 8, 2008 @ 8:25 pm
Natalie: That is fascinating and the info is going to be permanently filed away. I’m going to try adding an acid and see how that works out. And I’m going to have to read that book, sounds like its just the cookbook I want.
GB: Arduous is a tough taskmistress! Here I thought I was entertaining myself by writing about my cookery.
I thought your clafouti looked delectable! In fact I hunted down a recipe I’m going to try hopefully this weekend.
Comment by Beany — July 8, 2008 @ 10:13 pm
I bought a strawberry and marionberry pie at the farmers market last week. I got it on sale for $15 since the market was almost over. Actually I was going to make my own but he looked like such a nice man and he had so many pies left, it was a sympathy purchase. I find I do that way too often at the farmers market. Now that I see your calculations, I will be tougher next time!
Comment by melissa — July 10, 2008 @ 3:34 pm