cherry pie [moved from Manhattan board]
I'm embarking on a cherry pie making adventure tonight. Going for a cherry/yogurt/egg/honey combo. Has anyone been down this road before or lately, specifically making fruit pies with a dairy base? I'd love any tips, and I'll report back in the morning...thanks, S
I was forced to pick our tart cherries and pit them as a child, but I still love cherry pie. Cherry pie filling from a can won't do. Locate some fresh tart cherries and follow any cookbook, using sugar and a thickener like flour. If you can't find any fresh, get some frozen from a key cherry growing region like Door County or Michigan. Dairy comes from the vanilla ice cream. Still the best pie.
See the other discussion on cherry pie: http://www.chowhound.com/topics/403236
I often make apple custard pie--basically pouring a custard over an apple pie base, and an apple sour cream pie. Blueberries work well, too. Your cherry combination sounds something akin to a clafouti, a rustic French cherry custard.
I haven't made the combo you describe, but would advise draining the yogurt of excess whey at minimum a couple hours, even better overnight. Otherwise, I predict a soggy crust. Are you going to prebake the crust, or use other measures to prevent the filling making it soft and wet?
Thanks for the tips!
I used a strained greek yogurt, but drained it for an hour. I had meant to strain earlier but forgot.
I crumbled some walnuts onto the crust before it went in the oven to pre-bake for 10 minutes.
I used about 1 and 1/2 cups of fresh pitted cherries
1/4 cup of lt brown sugar
teaspoon of cinnamon
2 tablespoons cornstarch
1 cup strained plain yogurt
preheated oven to 350
baked for 5 minutes then turned down to 325 for another 25 minutes.
It's sitting in the fridge, chilling. Kind of strange looking, I must admit. Red globes in a sea of mellow yellow. But I like it. I'll be having some for breakfast and will report back on sogginess.