[Sca-cooks] Sour Cherry Pie

[Elaine Koogler]

Actually, our interpretation is that this is a kind of cheesecake, so 
we're doing a vertical pastry crust like you would do for a cheesecake. 
We're not going to use a top crust at all, though your thoughts give me 
another idea...the event is Challenge of the Heart, and I'm using a 
heart theme for the feast. We may use some heart shaped pastry bits to 
decorate the edge of the top of the pies....hmmmmmm...and I have some 
red sanding sugar....hmmmm...brain starts spinning again!

Kiri

M. Traber wrote:

> 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=)


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Learning is a lifetime journey…growing older merely adds experience to 
knowledge and wisdom to curiosity.
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