I'm writing this review for the filling only as I make my own crust. I used 4 cups frozen dark cherries that I thawed and drained ahead of time. If you are using anything but sour cherries I suggest you reduce the sugar to about 3/4 cup. Also if you are using pure almond extract versus immitation almond extract I suggest adding only 1/8 tsp as using 1/4 tsp overpowered everything else. I suggest putting about 1/4 Cup of the 3/4 cups sugar directly on the bottom crust with about 1Tbs flour and cook your pie on 450 for about 15 mins and then reduce heat for the remainder of the cooking time. This allows the sugar to caramelize on the bottom and prevent a soggy bottom crust. I do this with all my fruit based pies. Note that if you do this then that leaves 1/2 Cup sugar for the filling. Last but not least I agree with other reviewers that you don't need to cook/boil the filling before hand. Just toss the cherries with almond extract, sugar and cornstarch let sit 10 mins and add to pie crust. It will boil in the pie while cooking and will not be liquid at all (make sure you allow enough time for cooling down though)
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I'm writing this review for the filling only as I make my own crust. I used 4 cups frozen dark...