After the apple pies I’ve been turning out, there has been demand for cherry pies of comparable quality given that everyone around here seems to prefer them. I do not have a cherry pie recipe, so I thought to turn to America’s Test Kitchen to find some of their suggestions.
America’s Test Kitchen is one of my favorite sources of excellent recipes. They approach cooking like the science that it is, and will start with a task (e.g., making the perfect cherry pie), and then make batch after batch, testing ingredients, temperature, equipment, preparation techniques, and much more, until they reach a consensus as to the absolute best results. I have never had a single recipe from them that didn’t knock it out of the park. The quality consistency is the best from any recipe source I know of in publication in the world today. I cannot praise them highly enough. A professional subscription is only $4.95 per month.
[mainbodyad]Looking through their archives, they created this amazing cinnamon bourbon cherry pie with vodka crust (all of the alcohol burns off – it is for flavor in the pie filling and dough consistency in the crust – so don’t worry about it if, like me, you aren’t crazy about the flavor of raw alcohol). I decided to set aside the 3-4 hours necessary to prepare it as a preliminary test introduction to cherry pie recipes in general.
It smells like Christmas. It’s full of sugar, butter, cherries, plums, cinnamon, and much more. I wish there were some way to have the scent travel through the blog so you can all experience it. It smells like home, and happy memories, and good things.
This cherry pie recipe is a big time commitment, and the raw ingredients cost roughly $15.00, meaning the per-slice expense is $1.88 in raw material terms. Following the 30% cost of goods sold rule in some parts of the bakery industry (the most efficient operators), it would sell for $6.27 per slice at a restaurant, or $50.16 per cherry pie. If you were talking about a niche artisan bake shop that didn’t have the economies of scale of a massive food corporation, it would retail for around $9.38 per slice, or $75.00 per cherry pie.
That says it all about my passion … even as I’m baking, I’m calculating the gross profit margins, operating profit margins, and total returns based on economies of scale were I to ever sell a pie. It’s so second nature to me I don’t even notice it most of the time.
I need to get other work done. This month is flying by so fast.