[Sca-cooks] Sour Cherry Pie

[Patrick Levesque]

Let me give a bite more context here:

I decided to mae the pies at 8PM Wednesday while reading the text; I read
the recipe out lout to Tomeko, my lady, asking her opinion, which was that
if I made it, she'd try some of it (understatement of the year... She has
quite the sweet tooth).
So I looked in the kitchen and I had everything I needed. Except cherries.
Being in the mood for a short walk, I decided to go to the nearby grocery
store. I don't like the idea of jumping in my car just to buy cherries.

So, while I could probably get sour cherries If I looked around, I really
didn't have time to look around at that specific moment (and I wanted the
pie, NOW :-)) and wound up with a choice between: bing cherries (blech!),
maraschino cherries (blech!) or cherry cake-filling. Tomeko hates
maraschino; the pie-filling is way too sweet, so I thought I'd give the bing
cherries a try. 

On hindsight (and has mentionned in the original post) nothing beats fresh,
sour cherries. But in the circumstances it was the best option.

Petru


> 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.
>