Friday, December 7, 2007

Cherry Pie Tips

When you make cherry pie and you don’t want to use the pre-made pie filling, which is delicious and great for making Jean Atwood’s Famous Christmas Cherry Ring Roll, or just eating out of the can when no one is looking, here is a tip.

Use tart cherries in water and follow a recipe like this. Do not use 2 bags of dark, sweet cherries. Even though they are pitted and sweet and dark, they are not the cherries you want for a cherry pie.

I knew that I didn’t want dark, sweet cherries when I went to Safeway yesterday to get cherry pie ingredients. I knew that I wanted tart, pie cherries. But when I couldn’t find them canned or frozen, I bought two bags of dark, sweet cherries anyway.

Maybe I thought that they would mysteriously become tart, pie cherries on the drive home? I’m not really sure. Luckily, QFC had exactly the cherries I needed.

So, since each of these cherry products cost $4 each, I spent $12 on cherries yesterday. A pie from Marie Callender’s would have been cheaper, don’t you think? So, if you have any tried and true recipes using dark, sweet cherries, please pass them on to me. I would love to use up these cherries in my freezer.


Anna said...

I bought the cherries... but what about potato starch? can't I just use regular corn starch?

Angela Hunter said...

mmm...cherry ring roll. that sounds so good. I think the first time I made one of those I used the wrong kind of cherries because they were running and didn't have the syrupy consistency that is needed for the ring roll. They also tasted gross too. Maybe I just got canned cherries instead of cherry pie filling. There are just too many choices when it comes to cherries!

Afton said...

Anna, I didn't make this exact recipe because I didn't want to make the pie crust. I just purchased the crust at the store. I used for the filling 2 cans of cherries, 1 cup of sugar, 3 teaspoons of quick tapioca, 1/2 a tsp of almond extract (just a bit too much in my opinion) and then after mixing that together and putting it in the pie crust, I dotted the top of the cherries with little bits of butter (2 TBs) and put on the top crust. If you want a substitute for potato starch (I don't even know what that is) I would google "Cooking substitutes" or something like that. You could probably sub corn starch or tapioca, but you should find the right amounts to sub.

Afton said...

Angela, yes, cherry ring roll DEFINITELY uses pie filling. I'm surprised you got the cherries in water b/c for me, they were MUCH harder to find that the pie filling. Anyway, now you know.