[Sca-cooks] Sour Cherry Pie

[Elaine Koogler]

Petru,
I just had another thought on the cherries. We are planning to use dried 
cherries (same problem as you with the fresh ones), and plan to 
reconstitute them with some sweet white wine. This might be a little 
better than the canned ones...I used canned ones when I made the "Crust 
with Tame Creatures" from Platina some years back, then tried it again 
with the dried, then reconstituted ones...it was much better.

Kiri

Patrick Levesque wrote:

>I had too much time on my hands yesterday evening so I tried out Platina's
>sour cherry pie (book VIII, #40).
>
>The recipe calls for well ground, pitted sour cherries, well cut-up red
>roses, fresh cheese, aged cheese, ginger, pepper, sugar, and 4 eggs. (and
>sugar and rosewater to sprinkle on top afterwards).
>
>So I used:
>
>1 can well washed Bing cherries (I hate the corn syrup taste but 'tis not
>the season for fresh cherries, unfortunately) (about 1 1/2 cup)
>1 large red rose, wased (watch out for pesticides if you do this)
>1 pound cottage cheese
>1 tablespoon parmesan
>1/2 cup sugar
>About 1 teaspoon dry ginger
>About 1/2 teaspoon pepper
>4 eggs
>
>Used a mixer to turn the cottage cheese into a smooth paste. Added the
>cherries and mixed everything more or less evenly. Finely hashed the rose
>petals and threw that in as well. Mixed in the sugar, pepper, ginger. Beat
>the four eggs together (not too fluffy) and added that.
>
>This was enough to fill to 9" pastry shells. Baked in oven at 350 for about
>one hour. By then it was 10h30 so I let it cool overnight.
>
>----
>
>Next time: more cherries, (fresh cherries!!) and maybe a tad more parmesan
>(that's all I had left) and pepper. I makes for a nice looking pie, though,
>and yummy enough. But it definitely needs more cherries (hmmmm....
>Cherries...)
>
>Petru
>
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