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May 30, 2007 04:45 PM

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

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  1. 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?

    3 Replies
    1. re: amyzan

      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
      2 eggs
      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.

      1. re: cocofriq

        may iI ask what kind of cherries did you use?, cherry pie is something near and dear to my heart!, your approach is very interesting, i would love to try it myself, good luck!

        1. re: jword2001

          Because I got the cherries from a local supermarket rather than a farmer's market, the selection was slim. I'd guess that I used good old bing cherries, though the prospect of sour cherries sounds wonderful!

    2. See the other discussion on cherry pie:

      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.

      2 Replies
      1. re: janeer

        I've not seen clafouti made with yogurt before--do you have a recipe? It sounds like a great dessert to use the rhubarb that's just coming ready to harvest here! I think the sweetened rhubarb and yougrt would be a great combo...

        1. re: amyzan

          No, I haven't made a clafouti with yogurt--I just thought cocofriq's recipe sounded like one. Rhubarb is tart, so if you do that be sure to make it sweet enough with the tart yogurt. Maple syrup might be nice,or brown sugar.

      2. 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.

        1 Reply
        1. re: dijon

          Amen! tart Cherries are the business!, my grandmother also put a good amount of these in her home made Apricot jam.......on a hot buttered(also made both of these @ home) roll ,kill me now!, it doesn't get any better!

        2. To follow up, it was a very delicately flavored and bodied pie. Perfect with some rich vanilla ice cream. Next time I would try a graham cracker or nut crust and honey to boost the flavor. Overall, lovely.