It probably has to do with all the things starches go through from the time they hit 140°F when they begin to thicken, to what happens when they are heated to 150°F to just under boiling point when they stop absorbing liquid, until they have time to cool down or be chilled in the refrigerator. There are also other influences to the starch from the amount and type of sugar, lemon juice (or other acid), and residual alcohol from the grand marnier; and even influences based on whether it's a double-crust, lattice, or open-faced pie. Thickeners continue to thicken over a 24-hour period.

Could you detect the orange flavor from the grand marnier? Is that a flavor you wanted to be a "secret ingredient"? Sometimes it's those "what is it?" flavors that will be the difference between 1st place and 2nd place when judging pies at Fairs, when all other judging traits are seemingly equal. If you don't mind, I'd like to share your updated Cherry Pie idea to a friend who always enters pies in their local fair. She's always on the look-out for new ideas. ;-)

-Grainlady

Thank-you so much, Grainlady! Everything you said makes perfect sense with what happened. I don't really know any pie science other than what I've learned (mostly from you) about the different sized fat globules steaming out differently in the crust.

FWIW, it was a double crust pie with a commercial, organic, white flour, wheat crust because I have a bum ankle and couldn't make my own (it was a bit greasy but really pretty good for bought). Piled into a high dome of cherries under the full crust. Six teardrop slits fairly well spread from the center.

I think, contemplating your post, that the orange from the grand marnier may have been too pronounced in the slightly warm pie, where it was scrumptious in the warmer goo. I think both the flavor and the residual alcohol. Besides plumping up the sour cherries (though they kind of fell apart, so overnight is probably too long--well, but as a garnishing ingredient, in the same vein as lemon zest would be, they were quite successful), I wanted the orange flavor to go with the lemon juice. I thought it would be an improvement on the vanilla originally called for. As a way of upping the tartness, the citrus worked well. The cherries weren't unripe, but they were just over the line, and not into the CANDY level of sweetness.

Absolutely feel free to pass the idea along to your friend. I'll be interested to know if she perfects it and has success. My pie baking is ad hoc, usually successful (though sweet cherry has always been iffy and I keep trying new things), and not very methodical. :) Not fair worthy, but good eating. :) I'll try this one again and make it the day before. Maybe keep it at high heat a little longer?

I find almond is my favorite complement to cherries in a pie. In most other fruit pies I like citrus, but cherry demands almond. And as I have said before....I prefer the taste of flour in a fruit pie filling....except for lemon!
I would love the gran marnier soaked fruit in an apple pie...perhaps raisins?
Making myself hungry!

Thanks, Linda. I'll give almond a try next time. Do you think Amaretto di Saronno or just plain almond extract? This is Washington sweet cherries, mind you, not Michigan sours (except for the dried ones).

I usually prefer tapioca for a thickener to either flour or cornstarch, but the base recipe called for cornstarch, so I used it. It was perfectly fine.

The macerated raisins in apple pie sound good.

I use almond extract.....but maybe amaretto...or even creme de almond...it's such a lovely pink....would go well in a cherry pie!

LOL! Pink for sure. :) Thanks!