Cherry Pie - adjustments
Here it is cut:
I do not know how many cherries I used - I just used a whole package from the store of what were called "Washington State Cherries), but the bag did not have a weight on it. Also, I ate a few of the cherries as I was pitting them, to make sure they were okay, and they were! I added the juice of one lemon to half a cup of sugar, and the juice was almost 1/4 cup, which may have been too much, and then I stirred that in with the cherries and lemon zest. I had picked a bunch of Meyer lemons yesterday morning because the county was going to spray my back yard, but the spray was not at all invasive and was more like putting out bait, and so I could have left the lemons on the tree. Anyway, I always use the zest of the Meyer lemons, just because. I let the cherries sit for a while in the lemon juice and sugar, and then poured off some syrup, to which I added 1/4 cup cornstarch. That seemed like it would be more than enough for the cherries. I then tasted the mixture and decided that the cherries needed more sugar, and so I added another couple of tablespoons.
This time I baked the pie in a metal pan, and perhaps I should have used my Pyrex one because it bubbled over while baking and spilled onto my pizza stone. I started the pie at what I thought was 475 degrees, but the oven might have gotten hotter. I used the convection mode and baked the pie 30 minutes with the edges of the crust covered with a silicon cover, and then I took the pie out, removed the cover, rotated the pie, and put it back into the oven turned down to 350 for 10 more minutes.
I guess it is done okay - no one complained about it. I got lazy when rolling out the dough and so it came out a bit thick, and there was little left over for crimping around the edge. I also made the lattice part a bit thick, as it is easier to handle, but I think both crusts should have been a bit thinner. Or I should have had more filling. But if I had more filling, it would have bubbled over even more, which is why my Pyrex pan would be better - it has higher sides.
I noticed that one side of the pie got a bit more brown than the other, and so I think the oven might not be even, or maybe I should have used a lower rack. There is not a whole lot of space in this oven, but I felt it should be plenty for what I do. The pizzas that I baked came out more even, and I baked them on the same rack and did not rotate them.
How many cherries do you put in a pie? Do you weigh them or measure them in a large measuring cup? I have one that holds four cups, and I think I am close to four cups, but probably slightly less. I liked the lemon flavor in the pie, but it did not thicken the way I wanted it to. How much tapioca flour would you use?
Comments (13)
11 years ago
11 years agolast modified: 11 years agoRelated Discussions
Trader Joe Cherries and Cherry pie
Comments (19)My dh' favorite dessert is cherry pie, and I have made dozens of pies in the 22 years we've been together--high school sweethearts. Fresh sour cherries are difficult to find and also very expensive. Even frozen sour cherries are scarce. We lived in the Detroit area for a few years and even then it was difficult to find pie cherries. We were young newlyweds, so it wasn't possible to afford to stock up on cherries for more than a couple of pies. We were fortunate enough to have a few friends who introduced us to Trader Joes and Zingermanns. Then we moved to Chicago and discovered Richard Walker's Pancake House in Crystal Lake. We fell in love with the Montmorrency cherry Belgian waffles. A friend mentioned that Trader Joe's Monchello cherries were similar and made a wonderful waffle and crepes topping. I then tried making a pie filling with them, which my dh loved. I agree with those that say tapioca makes the best thickener. My key for the best filling is cooking it on the stovetop to ensure the correct thickness and flavour. I take the filling off the stove when it's still a bit too runny because it will continue to cook in the oven. I've also made pies with sweet cherries-- fresh and frozen. I add a bit more lemon for tartness and less sugar. I'm not a fan of a lot of almond extract. A few drops of real almond extract in the lemon juice for making filling with sweet cherries gives it a little j'en n'aise pas although I prefer a little splash of Amaretto in all my pie fillings if possible....See MoreFavorite Pie Cherry
Comments (3)We had some very old cherry trees part of my Grandfather's orchard . As a kid I would climb into one of these huge standard trees and eat cherries . These were earlier than the Montmorency my other Grandmother had . I finally concluded they were early Richmond many years later . About equal on taste . I will let you know how Danube tastes . Getting a blush on some now ....See MoreWhere to buy a standard/full size sour pie cherry tree online?
Comments (7)Hey Lena. I love sour cherries.. I call it my childhood fruit.We make jams from it and some tea and syrup with fruits inside .your tree looks good.I am unlucky since zone 7b does not really good for growing cherries.You can check rain tree nursery or trees of antiquity or rolling river nursery,I got couple trees from them.they ship it small though but very very healthy. 2 years ago , I got big size trees like 5 6 feet tall from Willis orchard ,they sell really big trees,at first it looks healthy but all of them got diseases and had to pull them out,so stay away from them and ty ty nursery......See MoreCherry/peach pie
Comments (14)nancyjane_gardener: This isn't a T&T recipe, but is from my old Better Homes cookbook. I've never tried a recipe from this book that wasn't good. However, this is an old cookbook and uses flour, rather than tapioca. I think it would be easy for you to substitute. Cherry-Peach Pie 2 & 1/2 cups pitted tart red cherries 2 cups sliced peaches 3/4 cups sugar 1/4 cup flour 1/4 tsp salt 2 Tbls. butter 4 drops almond extract Pastry for a 9" double crust pie or can do lattice top. Drain cherries and peaches, reserving 1/2 cup of cherry juice. Combine sugar, flour and salt; stir in cherry juice. Cook and stir over medium heat till thick; cook one minute longer. Add fruits, butter, almond extract and few drops red food coloring.( I might omit the coloring) Let stand while preparing pastry. Line 9" pie plate with pastry. Fill. Moisten edge, top with crust and flute edges. bake in very hot oven (450 degrees) for 10 minutes. Reduce heat to 350 degrees and bake 40 to 45 minutes longer, till bubbly in center. My thoughts: If you want to substitute Minute or quick cooking tapioca, I would use 3&1/2 Tbls. If using tapioca, you would combine the fruit and all filling ingredients (except butter) with the tapioca and let sit 15 minutes and then proceed as above. I would add the butter (in pats) on top of filling before you put on top crust. Good luck!...See More
11 years ago
11 years ago- 11 years agolast modified: 11 years ago
- 11 years ago
- PRO11 years ago
11 years ago- PRO11 years ago
- 11 years ago
Here's the cherry pie made with tapioca starch instead of cornstarch, and you can see how watery it came out. Also, you can see that the cherries are too large.
grainlady_ks