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Cherry Pie

I learned a few things about cherry pie yesterday.

First, my crust was incredibly flakey and browned very well with an egg-white wash and generous sprinkling of coarse sugar. Second, frozen cherries work very well when you don’t have time to pit 2 pounds of fresh cherries. I used sweet cherries and reduced the sugar called for by most recipes from 1 cup to 1/2 cup. I wouldn’t have wanted it any sweeter because that might have overwhelmed the pie, not to mention the lovely hint of almond contributed by 1/2 teaspoon of almond extract.

Third, I believe I now know why it is recommended that you use tapioca starch as a thickener in berry fillings. I used 3 tablespoons of cornstarch, which did a fairly good job of creating structure in the pie. I would have perfered the slightly stronger thickening power of tapioca, though. I don’t want to spoon excess juice out of the leftover slices of my pie to make sure the crust stays flakey. Of coure, I also don’t want to have an artificial gel to the pie filling, so I’ll take the extra juice in favor of flavor and texture when it comes down to it.

I also learned that I like cherry pie much more than I ever remembered.

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  • Alice
    June 20, 2005

    Cherry Pie is my dad’s all-time favorite dessert! I didn’t get to see him yesterday, but I am planning on making a cherry pie for him the next time I do see him.

  • Clare Eats
    June 20, 2005

    That looks sooo good… can I have a slice? Pretty Please?

  • Melissa
    June 21, 2005

    That looks GOOD!
    My favorite breakfast, cherry pie!
    And that crust—Picture perfect!

  • farmgirl
    June 21, 2005

    That crust looks amazing! Thanks for including the link to your informative pie/tart crust cooking class post. I use flour with a little cornstarch as a thickener for blackberry pie, but I’ve never tried it with cherry pie. Well done yum!

  • Nic
    June 21, 2005

    Alice – What a great idea! 😉

    Clare – Maybe I’ll save a slice and send it out with Blogging by Mail….

    Melissa – Breakfast of champions, of course.

    Farmgirl – My pleasure. My current theory is that because the cherries are pitted, there is just too much juice to use the same kind of binder as in other fruit pies.

  • Liz
    June 21, 2005

    Wow Nic, your crust looks amazing. The filling looks good as well, but I’ve never had a non-store bought cherry pie, so my opinion of them isn’t very high.

  • Nic
    June 21, 2005

    Liz – Pies are easy to make. They can even be better than store bought (unless you live near a great bakery!) if you use refrigerated pie crust because you’ll be able to add your own touches to the fillings. Use any kind of fruit, a little sugar, a little spice and bake for about an hour until the fruit is tender and the juices are bubbly through the vents of the pie.

  • eatzycath
    June 21, 2005

    hi nic, pie looks really good and yummy, but just one question that’s puzzling me, why are your cherries at the side of the pie?

  • Gia-Gina
    June 22, 2005

    That crust is to die for, I am having a problem with baking right now because it is so darn hot and crusts and dough melt in my hands any suggestions, I chill but still to no avail, to hard when it gets out of the fridge then blah.

  • Jessica
    June 22, 2005

    Hmm, when I’ve made fruit pies, I cook the filling on the stove first so I can control how much juice goes in the pie. I use the leftover syrup for ice cream and pancakes or just licking straight up.

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