Cream Cheese and Cherries

So today I was pumped to make this pie I had in mind for quite some time and I think I did quite well on it. :)

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*Homemade Cream Cheese and Cherry Pie with Streusel*

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Dough

All purpose flour 500g

[Crisco] Cold shortening 300g 

Cold water 100g

Salt 10g [2tsp]

Sugar 30g [2tbsp]

1. Combine sifted dry ingredients all together.

2. Cut in the shortening and rub till the consistency of cornmeal.

3. Add water and try to form a round ball of dough.

4. Flatten out in plastic wrap and place it into the fridge to cool for 30 min.

Note: When you're ready to use the pie poke some holes lightly with a fork this will make the crust be able to rise nicely.

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Cream Cheese Filling

[Island Farms *Victoria Style*] Cream cheese 340g

Sugar 70g

Salt 1/2 tsp

Eggs 38g

Sour cream 50g

Vanilla extract 1 tsp 

1. Combine all ingredients together with a hand mixer.

Note: I advise to use [Philadelphia] cream cheese since I noticed after I mixed it that I made the filling with a spreadable kind of cream cheese but it turned out so it's not so bad after all. Though when using the Philadelphia kind you should first cream it with the sugar then add the other ingredients as to in the creaming method.

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Streusel

Butter 63g

Sugar 30g

Brown Sugar 30g

Ground cinnamon 1/2 tsp

Flour 125g

1. Combine all ingredients together and mix by hand till the consistency of cornmeal.

Note: Store in the freezer.

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Now it wouldn't be a cherry pie without cherries so I used 'E.D. Smith's Light & Fruity Cherry Pie Filling' for that then I topped it with the cream cheese filling I made and sprinkled streusel over the filling evenly.

I baked the pie @ 400F for 20 minutes then I rotated the pan and baked it for another 20 minutes until the crust looks golden brown.

Let the pie cool for 15 minutes and dig in!

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Result

Flavour: *****/***** [Deliciousness, but next time I'll try it with Philadelphia cream cheese]
Aroma: *****/***** [The streusel gives it that nice buttery smell.]

Level: Easy and simple.

Too Good To Be True

So for my pie practical I was a little nervous of how my dough would turn out because the other day at home I was practicing but I did the whole process wrong and made the dough way to tough though I learned from my mistake which really helped me ace the physical test.  

1. I first made my mealy dough, I shared some flaky dough with a comrade then I made the apple filling and finally I assembled the pie.

2. I took a one of the flat pie sheets and rotated my dough and cooled it for 20 minutes then I rolled out my flaky dough and cooled that as well. 

3. I place the mealy dough in my shell and fill it with the filling I prepared. 

4. Afterwards I took my flaky dough out of the cooler, rolled the dough up a rolling pin and rolled it out onto the top carefully.

5. Finally I sealed the dough, did decorative slits with a knife, and baked it for 45 minutes.

Result

Flavour: *****/***** [Not too sweet and not too plain]
Aroma: *****/***** [Magnificent]
Level: Easy and simple. [Takes a few tries on the dough]

"Pingueeny" The Fondant Penguin

 

Ahhhh, at last, it took about 40 long minutes to create this and yet it's blurry :P . Oh well. This was a little project that our baking instructor had each of us do: mold a small ball of cake into whatever you wish and cover it with fondant. His hat is my favourite part!
Merry Christmas everyone!

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Bye

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