Do you have a never-fail recipe you use for cherry pie?

16 years ago

I am no cook or baker, but I'd love to try to make a cherry pie. (Let's go slow: Maybe start with a premade crust from the refrigerated section? LOL!)

Just got a cravin'! And the supermarket pies just always taste blah to me...

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Comments (8)

Marilyn Sue
16 years ago
If you don't want to go with fresh cherries, buy a can of cherry pie filling, add a little extra sugar, some almond extract. Put in your pie shell, add a little butter on top and then put on the top crust. Sprinkle a bit of white sugar and bake.

Sue
sjarz
16 years ago
I have always thought the crust is what makes baking a pie seem so daunting - even though they are not quite as good as home made, the ready made pie crusts make it so easy to bake a great pie.
Marilyn Sue, your recipe sounds delicious!
Suzan J
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Sweet cherries are lightly less acidic than sour cherries, but not enough to impact safety issues (sour cherries are 3.2 - 3.8 usually; sweet cherries might be as high as 4.2 depending on the variety). Still well below 4.6 needed for BWB canning. Honey is also more acidic than sugar (3.9 as opposed to sugar's 6.00). The original recipe called for 7 cups of sugar, so they did reduce the proportion of honey (it's usually 3/4 to 7/8 cup of honey instead of 1 cup of sugar), but 6 cups sounds like way too much, as Dave said. You might not need that much Clear Jel either - it's a powerful thickener and most of us that have used it reduced the amount considerably. What you might consider is canning the cherries in a light syrup and thickening it for filling when you are ready to make the pie. Plain cherries would be much more versatile (my opinion). A light syrup would be 2-1/4 cups of sugar in 9 cups of water (for 7 quarts). I'd start with 1 cup of honey, add the cherries, and taste before you finish canning them. You can always add more honey to taste. Honey will make the syrup darker (but with cherries that shouldn't matter). I've done peaches in all-honey light syrup and they were delicious. The sweetener (sugar, honey, corn syrup, etc.) is really only for flavor and also helps retain color. You can can fruit in plain water, so there are no safety issues reducing the sweetener. Note: Substituting honey for sugar in jam and jelly recipes is more difficult, but for canning fruits in syrup, it works fine.
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I have a simple recipe that was my DH's Grandma's. It's a hit and everyone I have shared it with has adopted it for their own Thanksgiving tradition. -2 cans sour (or tart) cherries, drained. Very important - do not use sweet cherries or cherries in syrup. -3/4 to 1 cup sugar -1/4 cup flour -1 tsp. almond extract -few drops of red food coloring Fold all ingredients together and put in pie crust. If you like, but not necessary, dot the top with a couple tablespoons of butter before putting on the top crust. Bake at 375 for 1 hour. Watch the crust for burning and use foil if necessary. My only crust tip is to brush the top with milk and liberally sprinkle sugar. Makes the crust look beautiful and crunchy!
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For those who want to renew 'fond childhood memories with grandma' like myself! : I found the seed for ground cherries in this year's 'Totally Tomatoes' seed catalog page 27 listed as: 'husk tomato' (Physalis peruviana) 30 seeds/$2.35 This is the plant I was referring to when I first posted my question. It took a couple of season for me to really get them to spread but now they come up all over the garden among the other plants. In fact... think I will go out & get down on my knees & gather some more & try some of these recipes that were sent! :)
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Comments (1)
You can process the plain fruit in a sugar syrup and thicken as you wish when making the pie or you can process pie filling, but the only approved thickener is ClearJel. I've linked to the NCHFP page for pie fillings. The one thing I would say is these pie fillings are way too thick, downright viscous. You can easily reduce the amount of ClearJel. It doesn't affect food safety and it's cheaper. It's probably worth it to do a single quart as a test just to see how you like the consistency and then do multiples. Carol Here is a link that might be useful: Canned Pie Fillings
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patti43
16 years ago
Growing up in my small hometown in Indiana, pie baking was an art and if you made a good pie, you could probably have a statue of yourself on the courthouse lawn! LOL!

This recipe came from one of the many bake-offs the Home Extension office put on during the year. It is the recipe from a lady who was famous for her pies. She made them for the best restaurant in town and was the go-to person if you wanted pie for a special occasion. Her crust was made of lard and just about melted in your mouth. Anyway, here is her cherry pie recipe. It's the only one I use. I haven't made one in years (but now I'm craving) and the recipe doesn't give the oven temp and I don't remember???

CHERRY PIE

2 c. canned tart cherries, drained (save juice)
1 c. cherry juice
1 c. sugar
1/4 tsp. salt
3 Tbsp, flour
1/3 tsp. red food coloring (optional)
1/8 tsp. almond extract
1 Tbsp. butter

Mix sugar, salt and flour together. Add cherry juice, food coloring and extract. Stir well. Carefully add cherries.
patti43
16 years ago
Sure wish we could edit our posts. After you put the cherry mixture in the pie crust, dot with butter and add the top crust. Then bake!!
jannie
16 years ago
Yes, buy the pre-made Pillsbury pastry and a can of prepared cherry pie filling. I found some half-the-sugar pie filling and it was delicious.
glenda_al
16 years ago
I love a cherry cobbler. Anything cobbler.
okwriter
16 years ago
Sara Lee.
sheesh
16 years ago
Or Mrs. Smith.

When you get bold enough to make a pie crust, use lard for the best crust in the world. It's the secret ingredient! I'm of the school that says if you're going to dump cans of stuff into a prepared crust, you may as well bake a frozen one instead. Except for pumpkin, then I use canned.

Ain't I a pain in the a$$?

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Do you have a never-fail recipe you use for cherry pie?

Comments (8)

Marilyn Sue

sjarz

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patti43

patti43

jannie

glenda_al

okwriter

sheesh

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