[Sca-cooks] Sour Cherry Pie

[M. Traber]

Huette von Ahrens wrote:

> 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.

thats why you blind bake the shell, dump in the cherries and give it a 
quick reheat before serving. instead of a pastry top, just sprinkle 
pastry blind baked leaves across the top=)
-- 
Aruvqan, Cleric of 56 seasons
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EMOK
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