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May 20, 2012

Recipes Inspired by Musicals: Annie Get Your Gun

Last Sunday, my mom and I attended a Mother’s Day cabaret at my church.  It was put on by four amazing musicians – our senior minister’s son Andrew (who has just released a CD), two of our church soloists, Brenna and Mark, and another friend, Calla. 
They sang a wonderful variety of music, from gospel (“Chariot’s Comin’ ”) to opera (“O Mio Babbino Caro”) and jazz (“Fly Me to the Moon”).   The whole program was wonderful, but the highlight for me was “Anything You Can Do, I Can do Better” from Annie Get Your Gun. 
I first saw this musical with my family when I was a teenager, in the Huron Country Playhouse.  Plays were performed in a barn, with no air-conditioning, and it was always a hot night.  The gaps between the boards let in the humid air off Lake Huron.  But once the show started we forgot the surroundings and were drawn into the story.  All these years later, I remember the standout feature of the show being the competitive relationship between Annie Oakley and Frank Butler:
“Anything you can do, I can do better;
I can do anything better than you.”
Last Sunday, Brenna and Mark did a wonderful job with their alternating one-upmanship in this song:
“I can jump a hurdle – I can wear a girdle.
I can knit a sweater – I can fill it better.
I can do most anything.
Can you bake a pie? – No –  Neither can I.”
Alas, I am like Annie Oakley and Frank Butler in this one respect: I can’t really bake a pie.
So that was my challenge for this week.  To complete those song lyrics with an emphatic “Yes!  I can bake a pie!”  And only a cherry pie would do.
The most daunting part was supposed to be making the pastry.  That’s what usually intimidates me about pies.  But that part was actually a success – the pastry was easy to work with and rolled out nicely.  The issues came with everything else.
The first problem: there was obviously too much juice in the recipe.  I didn’t add all the liquid, and the pie still overflowed onto the cookie sheet underneath it in the oven.  Next time I’d add no more than 2/3 cup of cherry juice, and maybe less.
The second problem was the lattice.  The recipe told me to assemble the lattice elsewhere, then move it as a whole onto the top of the pie.  I had my doubts, but followed the directions exactly.  As I feared, the lattice drooped partway through the exchange, landing in a tangled heap on top of the pie.  I untangled the cherry-soaked threads and lay them back in the best semblance of array I could muster.
And the third problem was the cooking time, but this was a problem of my own making.  As usual, I was trying to do 15 things at once.  Unfortunately, #14 was out of the house.  I set the timer at my best guess, put my oldest daughter in charge, and went out to a school meeting.  She pulled the pie out of the oven exactly when I asked (and subsequently scrubbed the cookie sheet) but by that time the pastry was much too dark.
So – anything I can do, you can probably do better?
Not entirely.  Despite these problems (and the fourth, which was photographing the pie so the blackened crust didn’t completely dominate), it was delicious. 
So, anything I can do, I WILL do better.  Next time!
The Best Cherry Pie
(adapted from Cuisine magazine)
Pastry
2 1/2 cups all-purpose flour
3 Tbsp sugar
1/4 tsp kosher salt
3/4 cup cold unsalted butter, cubed
1/2 cup cold vegetable shortening
10 – 12 Tbsp ice water
Filling
6 cups frozen cherries, thawed
2/3 cup cherry juice, reserved from cherries
1 1/4 cups sugar
3 Tbsp cornstarch
1 Tbsp freshly squeezed lemon juice
1/4 tsp almond extract
kosher salt
Lattice topping
1/4 cup half and half
3 Tbsp cinnamon sugar
Preheat oven to 425 degrees.
Combine flour, sugar and kosher salt in a large bowl.  Cut in unsalted butter and shortening with a pastry blender, until they are the size of peanuts.  Stir in ice water 3 – 4 Tbsp at a time (dough shouldn’t be sticky).  Cover dough with plastic wrap and chill at least 30 minutes before using. 
On lightly floured surface, roll half the dough into a 12” circle about 1/8” thick.  Transfer to a 9” pie plate.
For filling, combine thawed cherries, juice, sugar, cornstarch, lemon juice, almond extract and salt.  Fill the chilled pie shell.
Weave the remaining dough into a decorative lattice on top of the pie.  Lightly brush the lattice with half and half; sprinkle with cinnamon sugar.  Bake pie on a baking sheet (to catch overflow) for 30 minutes.  Reduce heat to 350 degrees and bake 20 – 30 more minutes, until filing is thickened and bubbly.  (Cover with foil if it’s browning too quickly.)  Cool before serving.

Filed Under: Easy Entrees, Fruit Desserts, Pies, Recipes Inspired by Musicals

Reader Interactions

Comments

  1. Belinda says

    May 20, 2012 at 11:18 am

    All's well that ends well…looks like it turned out just the way it was supposed to!!

    Reply
  2. Becki's Whole Life says

    May 20, 2012 at 11:22 am

    One of the best tasting cakes I ever mad fell apart when it came out of the bundt pan:-). Your pie looks like it tastes wonderful and you would have never noticed any burnt crust if you didn't mention it – but it does make for a great story! I love all of those songs. O Mio Bambino Cara is one of my favorites – I play it on the piano. How fun that you church did all of the different songs.

    Reply
  3. Natalie Aguirre says

    May 20, 2012 at 11:27 am

    I can't make a pie either. At least you're trying. I just go to the store and get a perfectly made one by someone else. Definitely the crust would be my hard part.

    Reply
  4. profiterolesandponytails says

    May 20, 2012 at 12:13 pm

    I saw Annie Get You Gun on Broadway with Bernadette Peters. It is a GREAT play. Don't be so quick to say that we can probably do better on this one. While cherry pie is my favourite pie, my one and only attempt turned out too runny. I would have a slice of yours in a heartbeat. Enjoy the long weekend Beth — the weather has been spectacular so far! (which is why I'm a little behind on my commenting….)

    Reply
  5. Neesie says

    May 20, 2012 at 12:26 pm

    It all looks mighty fine to me Beth! 😀
    You've just reminded me that I haven't made a pie since I was knee high to a grasshopper. I'll have to remedy that ~ Yes sir!

    Love the fact that you're daughter scrubbed the baking sheet ~ what a darlin'
    Sorry all my 'Annie get your Gun' expressions just keep slipping in…
    I'll be seeing you…Good Day ;D

    Reply
  6. Valerie says

    May 20, 2012 at 1:24 pm

    Pies are supposed to look rustic and quirky. (I'd be suspicious of a clean-cut, evenly-golden pie.)

    I think your pie looks perfect. Can you also knit a sweater? 😀

    Reply
  7. From the Kitchen says

    May 20, 2012 at 1:56 pm

    American pie pastry is my downfall. I can easily do the French style but not delicious and flaky down home pastry. I think your pie looks delicious!

    Best,
    Bonnie

    Reply
  8. Carol says

    May 20, 2012 at 2:18 pm

    You can bake a pie! Better than I 🙂 Looks delicious! One of my favorite shows.

    Reply
  9. Beth says

    May 20, 2012 at 3:01 pm

    Valerie, I can't knit a sweater, although, if requested, I could probably cross-stitch one!

    And thanks for everyone's kind remarks about the appearance of this pie. Trust me, it looks much better in the photo than it did in real life.

    Reply
  10. sally says

    May 20, 2012 at 9:17 pm

    My husband would love this pie! I'll have to bookmark it.

    Reply
  11. Claudia says

    May 20, 2012 at 11:21 pm

    Perfect for the season. (I prefer a darker crust) and as for baking – "anything you can do I cannot be better" – just can't bake as well as you. But oh do you inspire! And that's one really grand daughter you have!

    Reply
  12. yummychunklet says

    May 20, 2012 at 11:45 pm

    What delicious looking pie. Twin Peaks worthy!

    Reply
  13. Gloria says

    May 20, 2012 at 11:47 pm

    I love this Beth look perfect!!

    Reply
  14. Bonnie says

    May 21, 2012 at 1:58 am

    Beth, I love to both bake and eat pies. The only pie I have a lot of problems with is pecan. I think your pie looks absolutely delicious. Bonnie

    Reply
  15. Beth says

    May 21, 2012 at 11:31 am

    You're right, Claudia. She's a sweetie!

    Reply
  16. Barbara says

    May 21, 2012 at 11:40 am

    I LOVE that song, Beth! It always makes me smile. Your pie looks fabulous….a little darkened crust doesn't bother me and I can barely see it…bet it tasted delicious.

    Reply
  17. Joanne says

    May 21, 2012 at 11:53 am

    Even pie with a slightly burnt crust is still delicious! That's really the beauty of it. Practice makes perfect and this looks like a delicious attempt!

    Reply
  18. Fashion Meets Food says

    May 21, 2012 at 1:15 pm

    I have not made a pie in forever. Looks like I need to make this one over the weekend! Thanks for sharing. xo

    Reply
  19. grace says

    May 21, 2012 at 1:19 pm

    had you not explained the problems you encountered, i never would've known just from looking at that slab of deliciousness. bravo!

    Reply
  20. Kayte says

    May 21, 2012 at 1:27 pm

    That pie looks plenty good to me…I would love to have a piece of this, it looks so delicious!

    Reply
  21. Kitchen Riffs says

    May 21, 2012 at 3:21 pm

    Pies can be a challenge if you don't make them frequently. I think the best pie dough I've found is in Julia Child's The Way to Cook – her Pâte Brisée recipe (which is pretty similar to your recipe). For me, making the dough in the food processor solves most of my problems – the mixing is easy, the rolling out is the only problem. But, as you pointed out, there are other challenges! And despite them, your pie turned out well. Good post – I always enjoy your "musical" ones!

    Reply
  22. gobakeyourself says

    May 22, 2012 at 2:57 am

    This pie is such an inspiration – comes from an awesome background and has such fabulous flavours 😀

    Cheers
    Choc Chip Uru

    Reply
  23. Sue says

    May 22, 2012 at 3:48 am

    I'll say you can bake a pie! It looks wonderful, Beth!

    Reply
  24. julie says

    May 22, 2012 at 11:28 am

    Despite all the challenges, this pie still looks amazing! I'm not sure why they told you to put the lattice together ahead of time. You were right to be concerned. I actually have a video on how to lattice a pie if you ever give it another go. Once you catch the hang of it, you'll be a pro. 🙂

    Reply
  25. Mary says

    May 22, 2012 at 1:40 pm

    This sounds delicious, blackened crust and all.

    Reply
  26. Rita says

    May 22, 2012 at 6:05 pm

    Your pie does looks perfect for me; tasty juicy and sweet. I know what you are talking about making too many things at the same time…I hate to tell you Beth, but it doesn't get any better.
    Rita

    Reply
  27. CJ - Food Stories says

    May 22, 2012 at 6:59 pm

    I love that you persevered … It looks fabulous!

    Reply
  28. Jemi Fraser says

    May 22, 2012 at 8:27 pm

    Looks yummy! I used to make pastry – but recently I've just decided to buy the frozen shells – so much easier – although not as tasty!

    Reply
  29. Jess says

    May 22, 2012 at 10:19 pm

    Sounds delicious! It's sad to say, but I'm intimidated by lattice work on pies. Annie Get Your Gun sounds fun~ I've never seen it, but of course I've heard the song 🙂

    Reply
  30. Michelle says

    May 22, 2012 at 10:38 pm

    All I can say is… Yummo!

    Reply
  31. Elaine says

    May 22, 2012 at 11:53 pm

    A little blackened crust doesn't hurt anyone. I think your pie looks juicy and delicious. And it looks like your crust turned out nicely despite the mishap. It does seem rather odd that the recipe had you make the lattice somewhere else rather than close to the pie to make it easier to assemble. You did a great job and I'd say that you definitely can make a great pie.

    Reply
  32. Katerina says

    May 23, 2012 at 4:33 pm

    Pastry sheet was intimidating me for years Beth! Now I have made peace with it and I am just fine. Your pie looks mouthwatering and any small misfortunes I am sure they didn't affect the final result!

    Reply
  33. Pacheco Patty says

    May 23, 2012 at 5:40 pm

    Baking a good cherry pie is a goal I can relate to and so worth the troubles you might encounter along the way. I love the way music inspires your baking, you must always carry a tune in your head 😉

    Reply
  34. Medeia Sharif says

    May 24, 2012 at 3:22 am

    It doesn't matter how it looks as long as it tastes good, and it does look tasty.

    Reply
  35. nancy at good food matters says

    May 24, 2012 at 11:16 am

    a perfect pie takes practice, before it becomes "easy as pie." With your next attempt, your pie will look as good as I am sure it tastes–

    Reply
  36. comfortablydomestic.com says

    May 25, 2012 at 2:38 am

    Hooray! You made a pie!! I know you've been avoiding pie pastry, so I'm glad to see that you did it. Each pie gets easier…I promise. BTW–that song always makes me smile because it was the first one I ever sang (with my best friend) in front of an audience. "Can you bake a pie?" "No." "Well neither can I."

    Reply
  37. Angie's Recipes says

    May 25, 2012 at 4:31 pm

    The cherry pie looks droolworhty, Beth. The crust looks perfect to me.

    Reply
  38. Cathleen says

    May 26, 2012 at 2:29 pm

    The crust looks beautiful! I would dig into this right away. The pie would be done by the end of the day 😉

    Reply
  39. backroadjournal says

    May 27, 2012 at 1:29 am

    Cherry pie and the 4th of July…that is what I think of when someone mentions cherries. Your pie sounds terrific.

    Reply

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