I love fresh cherry pie. In fact, I think it's my favorite kind of pie. I love when cherries are in season.
Well, they are. And I got them on sale! So I decided for my MIL's birthday celebration I was going to make a cherry pie! I used sweet cherries for it. I also decided I was going to try something new, a lattice top. I was so intimidated by this, but it turned out to be pretty easy. I just followed the recipe from my Better Homes and Garden Cookbook.
The pie looked beautiful. Until I pulled it out of the oven. The crust was perfect. Nice and golden brown. But the cherries were sitting in a pool of cherry juice. Oh no!
After much research I found out that the sweet cherries are a bit juicier. So I revamped the recipe. I used less sugar, and a little more cornstarch. I also added almond extract, lemon juice and some butter. I used a combination of the Better Homes Recipe and this recipe I found from Smitten Kitchen.
The second one turned out much better. There wasn't a puddle of juice, and it was delicious! I cannot wait to make another!
long time no talk (; hey did you know that when your pie starts bubbling in the oven it should do so for a good 10 minutes about 35 to 40 minutes in to bake I'll watch for it and time it from there. Did you also start out on 425 for 10 then turn it down to 375 for the rest of the time ? This will help with the pie setting also. (:
ReplyDeleteThanks for the tips!! I will be sure to try these next time I make a cherry pie, which I think will be soon! :)
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