Can She Make a Healthy Pie, Billy Boy, Billy Boy?

cherry-pit-this-one

[Click here for the music.]
Oh, where have you been,
Billy Boy, Billy Boy?
Oh, where have you been,
Charming Billy?
I have been to seek a wife,
She’s the joy of my life,
She’s a young thing
And cannot leave her mother.

Can she make a cherry pie,
Billy Boy, Billy Boy?
Can she make a cherry pie,
Charming Billy?
She can make a cherry pie,
Quick as a cat can wink an eye,
She’s a young thing
And cannot leave her mother.

Every time I think about, crave or eat cherry pie, the traditional folk song “Billy Boy” comes to mind. It’s one of those nursery rhyme-type songs that Aunt Dot used to sing to “Billy,” my husband, each time he scampered through the house.

Last Sunday, in the bleak mid-winter, I was craving cherry pie made with sour cherries which obviously are not in season. To the rescue is Trader Joe’s deep purple Morello cherries, imported from Germany. Here’s a healthy pie – Billy Boy, Billy Boy – made with whole wheat flour and sour cherries resulting in a filling that is not overcome with a heavy sugary cornstarch filling. Besides, a pie like this one is great for breakfast – fruit and a whole wheat crust.

[Healthy] Cherry Pie [Billy Boy, Billy Boy]
Use jarred Morello cherries when you can’ t get fresh. They retain their tart flavor and meaty texture. Do not use canned cherry pie filling. 

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 4 cups Morello cherries (2 12-oz. jars of Trader Joe’s brand)
  • 1/4 teaspoon almond extract
  • 1 double-crust pie dough (recipe below)

Heat oven to 500 degrees and adjust oven rack to the bottom rack. Place a rimmed cookie sheet on the rack.

Mix the sugar, cornstarch, cinnamon and salt. Stir in the cherries and the almond extract.

Spread the filling in the unbaked pie crust bottom. Place top pie crust over cherries, seal and crimp the edges and make four air slices. Sprinkle with a tablespoon of sugar.

Place the pie on the heated baking sheet and lower oven temperature to 425 degrees. Bake for 25 minutes. Rotate the baking sheet, lower oven temperature to 375 degrees and bake for about 35 minutes until crust is golden brown and filling is bubbly.morello-cherries

Coconut Oil/Whole Wheat Pie Crust
Makes enough for one 9-inch pie crust. Double the recipe for a top and bottom crust.

  • 1 cup whole wheat flour
  • 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 4-7 tablespoon water, cold

Whisk together flour, salt and sugar in a large bowl. Rub in coconut oil with your fingertips or use a hand mixer on low speed. Using a fork, stir in cold water until dough almost comes together into a ball. Add water gradually, a tablespoon or two at a time. Press dough into a ball, divide in half, and wrap in plastic. Chill for at least one hour.

When ready to use, let the dough come to room temperature (coconut oil hardens firmer than butter). Use flour on the surface to prevent sticking when rolling it.

Now, start singing!

End-of-Summer Blues

Labor Day is the hard stop of summer, even if the weather stays hot beyond that. There were a lot of blueberry pies this summer and this one was one of my favorite. Mark your summer’s end with something sweet.

This recipe combines both cooked and fresh fruit so the pie isn’t so “soupy.” The crust uses both butter and shortening. Too much flour and water will make the crust tough. Both the butter and shortening mixed with very cold water makes the crust flaky. I’ve experimented with coconut oil, vegetable all, it’s all good, but find the one you like. Making pie crust is an art – sometimes my “art” isn’t so fine, but this one came out like a winner. Just keep practicing.

Blueberry Pie, the Right Way

This recipe was inspired by Ronnie S. Benwick’s deep-dish blueberry pie. I appreciate her brilliance of using both cooked and fresh fruit. I might try the same approach with peaches. 

  • Single pie crust (recipe below), baked
  • 6 cups fresh blueberries, washed, separated into 3 cups to cook and 3 cups to add later
  • 1/4 cup fresh lime juice
  • Lime zest from 2 limes (about 2 teaspoons)
  • 1/4 cup water
  • 5 tablespoons cornstarch
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract

Combine 3 cups blueberries, lime juice, zest and water in a saucepan. Cook briefly over medium heat until the blueberries have “popped,” about 6 minutes.

Whisk together 5 tablespoons of cornstarch and 1/2 cup sugar. Stir into blueberry mixture and cook over medium heating, stirring constantly, until the consistency is like pudding. Remove from heat, add vanilla and gently stir in remaining 3 cups of blueberries. Pour into baked pie shell and chill for at least 3 hours. You can adjust fruit amount if you like.

Basic Pie Crust for Single-Crust Pie

  • 1-1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 shortening
  • 1/2 cup unsalted butter, cold right from fridge
  • 1/2 to 2/3 cup of ice cold water

Stir together flour and salt. Cut in chunks of butter and shortening until the shortening/butter are about the size of peas. You can use a fork, your fingers or pastry blender.

Sprinkle one tablespoon of water over part of the flour. tossing with a fork. Continue adding water, I tablespoon at a time, until moist. Gather dough in a ball, kneading gently. Roll crust out on a floured surface into about a 12-inch circle. Put into a 9-inch pie plate, crimp edges. Prick bottom and sides of crust with a fork. Line crust with foil and bake for 8 minutes at 450 degrees. Remove foil and bake for 6-8 minutes more until golden brown. (Foil tip from Better Homes and Gardens.) Cool and fill with filling.

It’s Not the 1960s Anymore

By this time in 1969, I had consumed at least (at least!) 52 Sealtest ® Ice Cream Sandwiches at the local Clarion pool in the college town where I grew up. Clarion was sleepy in the summer because the college kids left and all the happenings were at the pool on Liberty Street or down at the river.

I remember those ice cream sandwiches from the vending machine – thick with ice cream, not like the skimpy ones today. Maybe when you’re a kid everything just seems bigger and better like the little house you grew up in.

I never deviated from that frozen treat, even though the lure of banana popsicles beckoned. I think I only sat out one week that summer when I had what mom called, “sun poisoning.” I looked like a lobster with bumps and the word “poisoning” scared me enough to stay home, but it killed me!

The pool closed down after that for several years on and off for repairs and I never really got back into going. I found books, bicycling and baking instead. Hang on to those good memories as you build new ones.

2016 Ice Cream Sandwiches

Pictured above is my brownie bar filled with Breyers® Salted Caramel Ice Cream. Cut the brownies into squares, freeze them. Take them out of the freezer and slice in half crosswise and top each half with your favorite flavor of ice cream/gelato/frozen yogurt. Make little ice cream sandwiches and wrap each individually with plastic wrap. Make a ton and keep them in the freezer for when the kids come in looking for something good.

Cookies work well too. I used molasses cookies here. And, keep enjoying summer with all those food memories!

Susie-Infused Shrimp

Susie makes a succulent marinated shrimp and avocado salad. I’ve never met Susie but I couldn’t help but think about her yesterday when preparing this dish for a picnic.

Do you ever feel like you know someone just by hearing about her over many years? Susie is Nancy’s sister. I know she makes delicious and creative food. She’s pretty, fun and loves her family. She’s also a youngish grandmother who loves cuddling babies. I can picture the kind of clothes she wears because Nancy will often say, “My sister Susie could get away with wearing that! (And it’s always something stylish.) Susie also talks to the hummingbirds that linger on her feeders, “Hi sweetie…”

Now you know Susie like I know Susie. Enjoy one of her signature recipes.

Marinated Shrimp and Avocado

  • 2 lbs. shrimp, peeled, cooked and deveined
  • 2 small onions sliced (I used one bunch of green scallions)
  • 12 mushrooms, sliced
  • Lemon-Thyme Marinade (recipe below)
  • 2 avocados cut into bite-sized pieces

Combine the shrimp, onions and mushrooms in a bowl. Toss lightly. Pour in the Lemon-Thyme Marinade and toss gently to coat. Chill covered in the refrigerator for 12-24 hours. Add avocado a few hours before serving. Drain the marinade and serve.

Lemon-Thyme Marinade

  • 1 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1 cup vegetable oil
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sugar
  • 1 teaspoon dried thyme (I added some fresh thyme from my garden to the dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon prepared mustard

Whisk ingredients in a medium bowl until well combined.

Still Trending — Sprodkas

No, A Sprodka is not a Russian spacecraft.

Actually, Sprodkas have been trending for about 15 years now in the Kelley household and in select zip codes across the country. It started one day when my husband Bill mixed me a summertime cooler and dubbed it the “Sprodka.”

I’m putting it out — right here, right now. When it becomes a worldwide sensation recorded in mixology manuals, I want you to know it started in the Kelley house.

Wherever we go, coast to coast, people see us and say, “Sprodka time!”

Recipe for Sprodka

  • Vodka to taste
  • Sprite Zero*
  • Lime, squeezed with fruit left in the glass (plus any other fruit to make it pretty)
  • Ice

Serve it in a highball glass or anything that strikes your fancy.

*Bill’s variation, depending on the audience, is equal part Sprite Zero and diet tonic.