Home Cooking 4

sour cherry pie filling recipe

smokey | Jun 25, 200502:33 PM

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?

Advice appreciated!


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