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May 19, 2007 09:45 PM

My cherry pie

I made cherry pie today for the first time and it came out pretty good. I got frozen crust, next time I'll make it myself. I should have cooked it longer. But it was delicious.

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  1. Did you cook the cherry filling first? I see some recipes where you cook the cherry filling first (with sugar, cornstarch, etc.) and some where you just put them in fresh.

    Looks yummy!

    3 Replies
    1. re: dukegirl

      I followed this recipe. but next time i think i will cook the filling first on the stove and cook my bottom pie shell in the oven for 5-10mins before i add filling.

      1. re: LuluTheMagnificent

        Is there a substitute for tapioca? Cornstarch? Thx

        1. re: xnyorkr

          I am not sure, maybe others can chime in. However, when I was doing research to make the pie, the thread below helped me a lot. MUD said in his or her post that they substitute corn starch.

    2. Did you use fresh cherries or canned, if fresh what variety did you use?

      1 Reply
      1. re: bigjimbray

        I used fresh cherries from Costco $13.99 for four lbs. Which would make two pies I believe.

      2. I am assuming you used sweet cherries? as sour (which is what pies should be made from), are not in season until July--and then only for a few weeks.
        A real cherry pie is a beautiful thing. Don't cook on top of the stove, and do make your crust yourself. I'd eliminate the almond extract and use vanilla only. A lattice crust is more traditional, although the cut-out in the picture is easy and pretty.

        12 Replies
        1. re: janeer

          Thanks for the suggestions. Why no almond extract? why not cook on top of stove? They were a little tougher than I'd like. What's a lattice crust? Sorry for all the questions...

          1. re: janeer

            more than likely they were Bing variety, I know thats the only one I will use, when I
            use to live with my mother, about 20 years ago, I planted a couple of cherrie trees
            anf the bing was so loaded with cherries my sister canned 38 quarts of cherries
            off that one tree. I love cherries but it only takes about ten minutes for me to get
            tired of picking them, it was just enough for my mother to eat. my sister canned
            the rest.

            1. re: janeer

              Personally I don't think sweet cherries have enough complexity to stand up to a pie or other slow cooked desserts. You either fight for the sour cherries in season or use frozen or bottled. Sweet cherries need to be enjoyed fresh or very lightly cooked to maintain their flavor profile. They just get dull when cooked.

              1. re: JudiAU

                I totally agree with this. Fresh cherries in a pie don't work as well to me as cherries out of a can. I'm not usually more fond of canned foods for cooking, but the pie cherries in a can are sour enough to add a more complex, intense flavor with the sweeteners added, plus NO PITTING to do - yay! I just bought a couple cans of cherries over the weekend, and will do a butter crust with lattice top. (Lattice tops are the woven crusts, made with strips of crust. Visually they are pretty, allowing the bubbling cherry juices to be seen, and makes for a less soggy interior, IMO.)

                1. re: Seldomsated

                  That is interesting. I was thinking that they did not taste as good as the cherries in the can. Where to buy sour cherries when in season? I don't think I've ever seen anything but bing and those yellow kind at ralphs.

                  1. re: LuluTheMagnificent

                    Lulu, Sour cherries are smaller than eating cherries and very fragile. Most are canned or frozen but some are available directly from farm stands in some areas of the country. Some middle eastern markets will have them as well. The grow well in the Midwest. If you can get them fresh are superior to canned or bottled but they are rare prize indeed on the West Coast.

                    Ralphs actually does have them. They are with the canned fruit and will be labeled pie or sour cherries. If you have access to a TJs they sell a bottled sour cherry that also works well.

                    1. re: JudiAU

                      My sister has three trees of wild cherries and everyone of those litlle
                      devils goes into make wild cherry jam and jelly. you see even on the west
                      coast you can have them fresh. california grows almost everything. I
                      dont think that I would care to have a pie made from them it would be to
                      tart. And I have made alot of pies and cobblers made with bings, and
                      they came out very good. with vanilla ice cream.

                      1. re: bigjimbray

                        There is no significant commercial crop of sour cherries in California. It doesn't get cold enough. There are a few producers, mostly get and pick, but no commercial distribution. At my local farmer's market one grower brings them for a few weeks. $9/pd and he sells out

                        And let me assure you they make a *fantastic* pie =) It is all about the acid.

                2. re: JudiAU

                  There was a recipe in the LA Times a few years ago using fresh sweet cherries & chocolate in a large tart-- Maybe from Nancy Silverton--I can't find it anymore, but it was delicious. I would love to find this again.

                  1. re: Babette

                    I contacted the LA Times and received a reply from Jenn Garbee--the recipe is from Edon Waycott of Campanile from 2002. The crust includes ground toasted almonds; it is filled with a pudding textured chocolate mixture with fresh cherries pressed into it. It is glazed with jelly or dusted with pwdered sugar.

                    I will make this again soon and report back on it.

                3. re: janeer

                  I thought I'd post my thoughts on cherry pie in response to cherry pies being made from sour cherries. I've read many discussions on Chowhounds about this and I know the traditional, and prevailing, wisdom regarding cherry selection is that sour cherries should always be used. Knowing this, and being a cherry pie lover, I have prepared cherry pies, and eaten cherry pies, with both sweet and sour cherries and find them both agreeable, yet different. Therefore, I don't believe that cherry pies should only use sour cherries. The beauty of seasonal produce is the ability to utilize whatever is freshest and tastiest at your moment of inspiration. That being said, I do have 3 quarts of jarred Morello cherries in my cupboard that I may use to make a cherry pie this weekend. That to my view is a more interesting experiment. Can processed Morello (sour) cherries make as good a cherry pie as fresh cherries, either sour or sweet?

                  1. re: Pate

                    Not sure if by processed you mean just canned, or preserved in a light syrup. Either way, it will be a different product, both in taste and texture, and if in a syrup, be sure to adjust the sugar accordingly. And I imagine the color is not that wonderful jewel-like red anymore (unless they've been processed with food coloring;you can add some if you need to). While I have had cherry pies made with sweet cherries, I admit to being a sour cherry purist, and therefore to a rather strict construction of cooking seasonally. I love sweet cherries for clafouti and for ice creams.


                4. So I made a cherry pie last weekend using the jarred Morello cherries from Trader Joes. I used 2-24 oz jars which I drained and then tossed with some sugar, flour, lemon juice, and orange zest. I didn't cook the mixture, just poured into an all butter pie crust and latticed the top using an ultra easy and impressive-looking technique learned during some serindipitis channel surfing. Brushed the crust with half & half and sprinkled it with sugar. Covered the outer rim with foil so it wouldn't burn and cooked it for 50 minutes, the last five without the foil shield.

                  I brought it over to my in-laws over the Memorial Day weekend because my FIL is a rabid cherry pie fan. When we were leaving he handed me the empty, washed pie pan as he took the half a pie that was left and plated it for himself for future consumption which made me laugh because they're super generous and under normal circumstances would share their last dollar. But we're talking cherry pie here and he wasn't taking any chances (plus at 75 you don't know if this is your last homemade cherry pie so who can blame him?).

                  Did I think the TJ's jarred Morello cherries were outstanding? No, not really. They actually had a washed out color that seemed to benefit from cooking. They weren't very tart either so I'm glad I added the orange zest. The recipe did give the filling the proper consistency, it was easy to cut and looked pretty. The all butter crust really made a difference. It just smelled heavenly and was light and flaky. So all-in-all, although a very good pie, not the 4-star pie that fresh cherries would have produced.

                  1. I make an insanely easy cherry pie using sour cherry juice from Trader Joe's microwaved with a little cornstarch, then poured over the sweet or sour cherries in the pie crust and baked. Also works great with blueberries instead of cherries. Thank you.

                    2 Replies
                    1. re: Bride of the Juggler

                      In the southeast Sour Cherries are an early June crop. This year's crop was killed by the Easter Frost in my part of the country.
                      If you have access to Sour Cherries, they also make a wonderful jam, and the red color strengthens without the addition of artificial color. Next year I plan to add sour cherry syrup to my must make list.

                      1. re: shallots

                        I will look for the sour cherry juice at Trader Joe's; sounds like it has many uses. Just a note about the sour cherries. As someone pointed out, most are grown commerically for canning because of their perishability. Michigan is, I believe, the top producer; there are also good crops in New York and Pennsylvania. Local farmers around the country, particularly the Midwest and East, often have a few old trees, so look for them at farmers markets (you will never see them in a supermarket) starting in late June (when they're early) to mid July. The season is brief. The principle variety is Montmorency; there is now a new cross, can't remember the name, between a sour and a sweet, and it is OK, but I prefer the true sours, which include Morello and North Star. Yes, they make wonderful jam, and if you have an abundance, freeze some (pitted) in a light syrup for an OK pie or just over ice cream.