Cold Brew Café - South Grafton. Featuring Nitro Coffee.
On the corner of Cambridge and Armidale St, South Grafton.
Coffee & Cherry Pie!
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The Great American Pie Tour
As Easy as Eating Pie
As presented in Grafton's Valley Messenger. Read Latest Edition
Beginning 27 April, 2022 at Cold Brew Café
53 Armidale St.,
(Armidale St. and Cambridge
St.) South Grafton, NSW.
Can she bake a cherry π, Billy Boy?
Yes, she can!
Let’s Recap: One of our regular customers told us he longs to drive across the United States, stop at diners along the road and just eat pie. Oh boy, what a great trip that would be! But, we thought, why go all the way to the States when we could do that right here in South Grafton! This is a tour of America’s most beloved food: pie.
In the States, March 14 marks Pi Day, an annual celebration of the mathematical sign pi (π we love that the symbol looks like a pie). π day was founded in 1988 by physicist Larry Shaw. He chose March 14 because the numerical date 3.14 represents the first three digits of π. By the way, that date only works in the States and a few other countries the world that write the date with the month preceding the day.
The first calculation of π was by the ancient Greek mathematician Archimedes. To find the circumference of a pie (a circle) you take pi(π) times the radius(r) squared(²) or πr². But we would argue: Pie are round!* And now we’re getting to the point!
How does one celebrate Pi Day? By baking a pie, of course! What sweet madness to mix pie and maths! We’re very excited!
The big question is, what pie should we bake? Without a doubt, cherry! “Why cherry pie?" you ask?
Cherries are one of the oldest fruit in the history and prehistory of the world. Cherry pits were found in Stone Age caves in Europe. The earliest written mention of cherries is by Theophrastus, who was a student of Aristotle. He wrote “History of Plants” around 300 B.C. in which he indicated that cherries had been cultivated in Greece for hundreds of years.
Archimedes calculated π around 250 B.C. So, within 50 years B.C. the best pie in the world was conceived of but never baked!
Well, we’er not inventing Cherry π but we are definitely trying our hand at it! There are two ways to make cherry π. One is to bake the cherries in the crust and the other is to make the filling and bake the crust and filling together. We’re going to try both! We invite you to come to Cold Brew Café, have a piece of cherry π with our beautiful coffee and let us know what you think.
Incidentally, it was against the law to serve ice-cream on a cherry pie in Kansas, and that law may still be on the books today. We’re a bunch of law breakers around here! Have it with ice cream.
You can find posts of our recipe progress, "tips and secrets” and other updates on our FaceBook page @coldbrewcafeaustralia. Search #greatamericanpietour to find our past posts and pies on the Great American Pie Tour and look for the final Cherry π recipe in the next printing of the Valley Messenger.
* We’d really like to hear from you on FaceBook if you don’t get this joke and if you do!
Cherry Pie
Ingredients:
1 recipe Pate Brisee
1k dark sweet, or sour cherries, frozen or fresh. If using canned cherries add another 500g.
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
For the crust:
Pate Brisee
This recipe makes 2 crusts for 23cm pie or 1 full crust pie. You will need both crusts for the cherry pie.
Split dough into two crusts by 340g per crust.
To make crust: cut 230g Butter into ½” pieces and place in the freezer a minimum of 15 minutes but longer is better.
In the bowl of a food processor fitted with blades:
340g AP Flour
1 t Salt
1 t Sugar
pulse 10 times.
Add Frozen butter pulse 12 more times.
Add ½ C water pulse 12 more times.
Butter should be small pea size.
Dump crust mix into a bowl to finish flour distribution.
Divide dough into two disks by pressing firmly together and refrigerate for minimum 1 hour but 24 hours is better. This crust can be frozen up to 3 months.
Make the filling: Preheat oven to 190℃ or 170℃ fan forced oven. Toss together cherries, sugar, cornstarch, and vanilla in a bowl.
Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 23cm pie plate. Pour in filling, dot with butter. Refrigerate while making top crust.
Roll remaining disk pate brisee to a 3mm thickness on a lightly floured surface. Cut out 9 holes using a 2cm round cookie cutter or pastry tip. Place on top of pie.
Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges over; crimp as desired. Freeze for 20 minutes.
Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in centre and crust is deep golden, 1 ½ to 1 ¾ hours. Transfer pie to a wire rack and let cool before serving.
ENJOY!
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