sour cherry pie filling recipe
I've done searches here, elsewhere on the 'net, and through my cookbooks, to no avail. The child was generous enough to allow me to get to the farmers' market early enough to actually purchase the last two quarts (? big boxes) of tart cherries left (and this is probably the end of the season here, so it felt like a huge coup). I want to make a gorgeous, lattice work crust cherry pie. I've never done a cherry pie before (never really been that big a cherry fan). Every recipe I've found assumes that you don't actually have fresh or frozen tart cherries available, so they have canned/bottled/dried workarounds.
Any suggestions for how to maximize flavor of this once a year treat? I bit of almond extract, sure, but any recommendations for how much sugar? I've got RLB's take on this (copied from library), but not her actual recipe on how to handle the cherries. I'm thinking pit them, simmer a bit with sugar and thickener (arrowroot?) and let drain liquid to reduce wateriness. Cook down liquid, put cherries and reduced liquid with some almond extract in pie crust and bake? Is this adequate?
My 1987 version of Joy of Cooking calls for 4 C. fresh sour cherries, pitted and combine with 2 2/3 Tbs. instant tapioca and 1 1/3 C. sugar. Add 2 drops almond flavoring or 2 Tbs. kirsch. Let satnd 15 minutes and then pour unto a prepared pie shell dot with butter and top with lattice or whole crust.
It goes into a preheated 450 F. oven and then bakes for 10 minutes. Then lower the heat to 350 F. for about another 40 minutes.
Right below it is a recipe for sour cream cherry pie. I love sour cream apple pie and bet this would be good too.
It wants a 9" prepared crust and chill it well.
combine 2 C. cherries with 3 beaten eggs, 3/4 C. sugar, 3/4 C. sour cream and combine. Pour into the shell and bake at 325 F for about an hour. It says to serve it very hot or very cold.
I have a recipe that calls for 1c sugar, no kirsch, but a squeeze of lemon. The baking time is 450 for 15 min and 350 for 35. Otherwise it is the same.
Personally, I use less than a cup of sugar but I like a tart pie. I also use either flour or cornstarch instead of tapioca. Can't help with measurements since I go on feel - I don't like a syrupy filling. Besides the amount of thickener is dependent on how juicy the cherries are. Also can't help on amount of cherries as I have my own trees and pick and pit what fits in my large stainless bowl. However, the recipe calls for 4c.