Baked Fresh Cherry Pie
My first attempt at a fresh cherry pie, and this turned out (almost) perfect! I was using sweet cherries, so I decreased the sugar to 3/4 cup, and realized at the last minute that I didn't have any almond extract, so I left it out. Brushed the bottom crust with egg before filling it, and brushed the top crust with egg and dusted it with sugar. I also followed Fabricgal's tip to bake the pie at 450 for 10 minutes, and then decrease the temp to 350-375 for 30 minutes.
Overall, the bottom crust was a little soggy (will have to try chilling the crust in the pie plate before adding the filling next time), and it was a little runny, even with the tapioca - I'm guessing it was because I used sweet cherries. But it tasted GREAT, and the juice was a great addition to the vanilla ice cream I also put on the plate. :)
Side note - a chopstick works great in a pinch for a cherry pitter. A straw would work great, but I didn't have any that were heavy enough.
6 users found this review helpful
Jun. 25, 2012