Bing Cherry Pie
- Fat Fudge Jun 13, 2005 01:54 PM
Is it possible to make a good cherry pie using only fresh Bing cherries? Would cutting back on the sugar help give it a more tart taste?
They make good pie, just a different type of cherry flavor. I find them more deep & plum-like when baked. Less sugar would work and I've seen recipes that add dried sour cherries for tartness.
I went cherry picking last weekend here in So. Cal.
The bing and rainier cherries were about 1 week from peak ripeness, but I made superb cherry pies from them just the same. I added a bit of almond extract to accent the flavor (although the suggestion of using amaretto sounds intriguing--I've never tried it).
I just ran across a recipe for cherry and rhubarb pie. The tartness of the rhubarb might be the counterpoint you're looking for, if you think you need one.
But try the bing and/or rainier cherries. They made great pies.
re: Carb Lover
I used mostly bing cherries, with some rainiers. The reason for this was that my children preferred the color of the bing cherries, so they tended to pick from those trees. Hence, their preferences in the orchard determined how much of each kind of cherry ended up in the pie!
I can't say how basalmic will taste. You might want to do a little pie (say, in a mini-pie-tin) as an experiment before you commit to a whole pie. If you try it, let me know how well it works.
I used Beranbaum's recipe from Pie & Pastry Bible. She calls for sour cherries, but since my cherries were slightly underripe, I used the same proportion of sugar that she specifies. The pie got rave reviews from all who tasted it.
I'd have to do an experiment with fresh sour cherries to see what kind of pie I prefer. But, sour cherries are just about impossible to find here in Los Angeles, so that experiment will have to wait.
For those still seeking sour cherries and live in areas where they are unavailable fresh, I know Trader Joe's has them in jars--provided you have a Trader Joe's nearby. There used to be another brand, Comstock I think, of sour cherries in cans that worked well for me in a cobbler recipe, but those seem to have vanished. Fresh sour cherries (or what I grew up calling "pie cherries") are available in my area but only for a very short time.