They say print is dead. But we’re always hungry for a good read.
Famed Chicago food photographer Stephen Hamilton launched Who’s Hungry? Magazine earlier this spring to feed people’s appetite for food and travel. Showcasing writers, national chefs, and brilliant photography (by Hamilton, of course), it sates in more ways than one.
The latest issue, just out, includes an end-of-summer dessert from former Gourmet editor Ian Knauer. To celebrate his new cookbook, Knauer shares a recipe using the last fruits of the season.
Ian Knauer’s Sour Cream Cherry Crostata Pie
(Adapted from The Farm: Rustic Recipes for a Year of Incredible Food)
Serves six to eight
For the pastry dough
1¼ c. all-purpose flour
¼ c. finely ground cornmeal
1 tsp. brown sugar
1 stick unsalted butter, cubed
3-4 tbsp. cold water
For the filling
¼ c. sour cream
1¾ lb. fresh sour cherries, pitted (about 5 c.)
¾ c. sugar
1½ tbsp. cornstarch
1 tsp. lemon zest
1. In a mixing bowl, work flour, cornmeal, sugar, butter, and ½ tsp. salt with your hands until mostly combined (small lumps of butter will remain).
2. Mash in 3 tbsp. water with a fork. Press a small handful of dough together. (If it looks powdery and doesn’t come together, stir in an additional 1 tbsp. water.)
3. Transfer dough to a sheet of plastic wrap. Using the edge of plastic, fold dough over on itself, pressing until it comes together. Form dough into a disc, wrap in plastic, and chill for 1 hour.
4. Preheat oven to 425°. On a well-floured surface, roll out pastry dough with a floured rolling pin into a 12-inch round. Place dough into 10-inch pie tin. Spread sour cream evenly over bottom of crust.
5. Toss cherries with sugar, cornstarch, and zest. Spread fruit evenly over dough. Fold border of dough up and over edge of fruit.
6. Bake until crust is golden, filling is bubbling, and cherries are bubbling and slightly thickened (45-50 minutes).
Photo: Stephen Hamilton / Courtesy of Who’s Hungry? Magazine