Each year, I participate in an annual Pieathlon with a host of food bloggers from around the globe so that I can share some of Vincent Price’s own recipes from his repertoire.
This year, however, I thought I’d go a bit surreal and select a dish from Salvador Dali’s decadent 1973 gastronomic tome Les Dîners de Gala. Devoted to the pleasures of taste, it comes with a warning from the legendary artist: ‘If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.’
The basic principal of the annual Piethon organised by Yinzerella (who runs dinneriserved1972.com) is for everyone to send in a recipe, whereby we are then assigned a pie of her choosing. Now, I think she’s making me pay for my choice: which was Dali’s Oasis leek pie, a very rich dish filled with bacon, cheese, heavy cream and leeks.
For me, she selected a 1970s Weight Watches recipes for Cherry Pies sent in by Surly over at VintageRecipeCards.com. It’s pretty simple to make, but has some ingredients I truly dislike: white bread, artificial sweetener and gelatin. And aside from the gelatin (I went for a vegan version), I played by the rules. The results were – very stodgy indeed.
There are no sizes given as to how big the pie dish should be and when I crumbed up the 2 slices of bread, it didn’t reach the ends of the apple pie dish that I normally use. So I opted to make 12 mini-pies instead. For this first effort, I ended up crumbing 6 pieces of bread and added 5 teaspoons of the crumb mixture into each case before pressing them down. Then I popped the tray in the fridge to cool down for 10-minutes.
Next, I made the cherry mixture using 250g of Tesco’s Sweetheart cherries from Kent (you get 32 in a box, just perfect for this recipe). Now, I don’t have a cherry pitter, so I had to cut them up a bit (unlike in the picture, where they are most full). The recipe called for one envelope of unflavoured gelatin, so I used one packet of Dr Oetker Vege-Gel. There’s no indication as to how long to stir this over a low heat (just ‘until dissolved)’. So I did it for 5-minutes to allow the cherries to break down a bit. Big mistake, the resulting mixture came out thick and rubbery.
I certainly had the right amount of mixture for the 12 cases, though, and used Olive Oil margarine (the recipe calls for imitation or diet margarine, but I couldn’t find that). Into the oven they went and I had to extend the 10-minute baking time to 25-minutes to get a pale golden colouring on the pies.
The test taste proved hilarious – everyone agreed they were just eating warm bread with something tasteless on top. The pies lacked any flavour from the cherries, and they missed the sweetness.
So, for the second batch, I replaced the artificial sweetener with some Caster Baking Sugar, reduced the Vege-Gel to just 3g, and made the cases thinner, with just 3 teaspoons of crumb. I also used a US measure of water instead of a UK measure. The result: more flavour in the cherry mixture, but the base was still bready and now too soft. None of my tasters liked them.
So will it be third time lucky? I don’t think so. Now, I can’t wait to see who got my choice of recipe.