I used to cook a lot and blog about it at my Korean son in law’s request. However, my Korean son in law is in Korea waiting for his visa, and my daughter and I are in Oklahoma waiting for his visa to come through so he can join us. Here in America, there are so many mixes, and we decided not to use them because the spices in them seem to upset my stomach because I have a crazy stomach that rebels too much. On top of that, if you look on the box of the mix, it looks like all you are eating is chemicals, and we both feel that we taste chemicals when we eat something from a box mix, so we continue doing things like we did overseas, cooking from scratch. However, today, I made something at my daughter’s request that was much easier because we are in America, a cherry pie.
We were in the Dollar Store looking at all the Christmas stuff and wondering if we wanted to buy any of it, and my daughter picked up a can that had a cherry pie filling in it telling me she wanted a cherry pie. We also picked up Christmas cookie cutters because somehow ours didn’t make it from Korea to America. I wanted to pick up some canned pumpkin to make a pumpkin pie, but my daughter was insisting that if we didn’t get a fresh pumpkin and do the pumpkin ourselves to make the pie with that the pie wouldn’t be any good. I am really going to have to convince her that those cans of pumpkin are worth buying and using. We kind of have a distrust of prepackaged, pre canned, etc. goods like you find in America. However, I made the cherry pie she wanted today, and we are both very happy.
When I made a cherry pie in Romania or S. Korea, I bought the fresh cherries, took all the pits out, and made the pie completely from scratch with fresh fruit. Using a can with cherry pie filling was completely different for me, and unbelievably easy!
When I made the pie crust, I used my background to make the pie crust even better. My pie crust recipe calls for three cups of flour, a cup of shortening, and a half cup of cold water. In Romania, I had to substitute lard for the solid shortening because there was no solid shortening in the stores, and it made a wonderful pie crust—better than with shortening. I had to make the lard myself from scratch from pieces of fat from the pig when we butchered our pig. In Japan, when I made a pie, there was lard in the store to buy, so I used lard to make a pie crust in Japan from the store. In Korea, there was no lard or solid shortening in the store, so I had to come up with another idea. I remembered that in Nigeria, there was no shortening, but I used to buy a large can of margarine, and the can was like a shortening can, and I used margarine in the crust in Nigeria. So, in Korea, I used what the Koreans call “cooking butter” in my pie crust, but it turned out as hard as a rock, so the next time, I added some cooking oil to the cooking butter, and it made a wonderful pie crust.
Now, I am back in America where solid shortening exists. My daughter made a pie at Thanksgiving, and she decided to add cooking oil along with the solid shortening because she remembered me adding cooking oil to the cooking butter in Korea. Her pie crust turned out wonderful, even better than if you just used shortening, more like if she had used lard. Lard makes an excellent pie crust. I decided when I made the pie crust for this pie to fill the cup with shortening, but not quite up to the top, and to fill the rest of it with cooking oil like my daughter did, and it was the right decision. The pie crust turned out wonderful!
There were no pie pans in Korea, so I had bought some in the States and taken them to Korea with me. We couldn’t bring everything back from Korea with us, and our pots and pans stayed in Korea. We have looked for pie pans since we have been herein Oklahoma, and they are just very hard to find. It must be that no one bakes pies anymore, so the stores don’t carry them. We had an aluminum pie pan that came with a cheese cake mix, and I used it to make the pie. We have to look further for pie pans.
I rolled the pie crust out, put a crust on the bottom of the pan, and then dumped the can of cherry pie filling in it, and then rolled out the top layer. I placed the top layer on the pie and crimped all the edges. I initially, put it in a fairly hot oven of 450 degrees Fahrenheit, and then after 15 minutes like that, I turned the oven down to 350 degrees Fahrenheit for thirty minutes. The pie was perfect when I took it out.
My daughter got off work at 11:00 at night this evening, and I drove to go get her. (She has a crazy schedule, and it changes all the time.) When we got back to the house, we each cut ourselves a piece of cherry pie and put cool whip on it. Yes, at times, I have had to make homemade whipped cream with cream straight from a cow, but now we can buy a tub of cool whip. The cherry pie with the cool whip on top of it was downright delicious and easy to make!