[Sca-cooks] Sour Cherry Pie

[Huette von Ahrens]

When I was a child here in California, my folks
took the family cherry picking every summer at
the local u-pick orchards.  I know that we mostly
picked pie cherries for the very reason you
mention.  Pie cherries hold up when home canned
but sweet cherries don't as well.

I haven't seen a fresh pie cherry in a
supermarket in years.  All that I have seen 
lately are Bings, Reiners, and Dark cherries.
I really have to get myself to one of those
farmers markets to see what they bring in.

As for using already commercially canned cherries
in jars for a pie that is being baked isn't a 
good idea, IMHO.  You will end up with a cherry
mush pie.  I think that the better way would be
either using the reconstituted dry cherries that
Kiri talked about or the frozen cherries that
someone else talked about.

Huette

--- Wanda Pease <wandap at hevanet.com> wrote:
> I haven't seen the answer to this yet, so I'm
> going to ask:  Why are you
> using Bing cherries in Sour Cherry Pie?  Unless
> your Bing cherries are very
> different than the ones I grew up with, they
> are a sweet cherry.  I wouldn't
> even consider them for something like this. 
> I'd get, well... Pie Cherries.
> I have also found that canned Bing cherries
> taste fairly nasty compared to
> when they are fresh.  Pie cherries don't seem
> to have this sliminess/blah
> taste.  If I had a choice I'd get frozen pie
> cherries as the best tasting.
> 
> Of course, there is always the fact that Bing
> cherries were apparently
> developed here in Oregon only about a century
> ago.
> 
> Regina
> 
> 
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