1 egg white, lightly beaten
For the Pie Filling
- 3 tbl flour
- 1/2 tsp cinnamon, freshly ground
- 3/4 cup sugar
- 1 tbl quick cooking tapioca
- 4-5 c sour cherries, drained
- 1/2 c cherry juice
- 1/8 tsp almond extract
- 1 tbl fresh lemon juice
- 2 tbl butter
For the Fries
- 5 mature russet potatoes, peeled or unpeeled
- canola oil, as needed
- chili powder
- 1 switchblade
- 1 copy 'Gone with the Wind'
1. For the pie crust: In a medium bowl, mix the flour, salt and sugar. Add shortening using a pastry blender or two knives, work it into the flour until it resembles coarse cornmeal. Add butter and continue cutting it in until the bits are no larger than small peas.
2. Sprinkle ice water onto the mixture one tablespoon at a time, mixing with a fork after each addition to moisten the dough evenly. Using your hands, gently shape the dough into a ball then flatten into a 5" disc. Wrap in plastic and refrigerate 30 minutes.
3. For the filling: Mix flour, cinnamon, sugar and tapioca. Add the cherries, cherry juice, almond extract and lemon juice. Let stand 10 minutes.
4. Assemble the pie: Preheat oven to 450- F. Divide dough in half and roll out each half to a thickness of 1/8" and about 10" in diameter. Transfer dough to a 9 inch pie plate and trim edges to leave 1/2" excess. Fold excess under itself and lightly brush the inside of the crust with egg white. Pour filling into crust and dot with butter.
5. Cut remaining pastry dough into 1/2" wide strips and lay over the top in a criss-cross latticework. Trim excess, fold under and flute the edges with a fork.
6. Bake for 10 minutes in the lower third of the oven, reduce heat to 350- F and continue baking another 45 minutes until the crust is golden brown.
7. Make the fries: Cut potatoes into strips 3" long and 3/8" square. Cover with cold water and let stand 10-20 minutes. Drain and dry well with paper towels.
8. Fill deep fat fryer or large saucepan with oil to a depth of 5-6 inches. Using a frying thermometer, slowly heat to a temperature of 300-325- F.
9. Fry potatoes in 1-2 cup batches until they just begin to turn a pale gold (about 2 minutes). Remove fries with slotted spoon and drain on paper towels in a single layer until cool to the touch.
10. Raise oil temperature to 375- and refry the blanched potatoes in small batches moving them constantly until crisp and golden, about 3 minutes. (When no one is looking, take a minute to whisper to them 'Stay crisp and golden, man.') Drain, toss with salt and chili powder and serve at once.
Tip: Never eat a lot of fries right before participating in a big rumble, they'll just slow you down and you'll probably need teeth for that cherry pie.