[Sca-cooks] Sour Cherry Pie

[Phil Troy / G. Tacitus Adamantius]

Also sprach Huette von Ahrens:
>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.

But it _is_ a cherry mush pie, when properly made. The recipe does 
call for the cherries to be ground up, and then cooked with other 
ingredients, somewhat akin to the process for making pumpkin pie. 
Using cherries in a jar (which I specify  because I've used them 
before, they're readily available, and they work well in this recipe) 
would involve cooking them and then grinding them, and then cooking 
them again. All the humanity...

I suspect the biggest consideration may be what's available to Petru 
in Canada. Clearly he needs almost anything else but sweet cherries 
canned in corn syrup, but then I feel corn syrup should be banned by 
the Geneva Convention in most cases.

Adamantius