I don't know who "She" is, but I do know I need serious cherry pie help. No, not that kind, you dirty internet. Real cherry pie. I've never made it before and I am under the gun (my own gun at that, I
chose to make cherry pie, my oh my!) to make it for Easter at my mother-in-law's house. You will join me in this venture tomorrow, with pictures, rest assured. I wouldn't leave you out. But, before all that fun and hilarity can ensue, I really need help. Here are some of my very pressing questions:
1.) Which is better: canned cherries or fresh or frozen?
2.) Which is easier: canned cherries or fresh or frozen?
3.) How the hell do you make a lattice top pie crust without it looking like tangled spaghetti?
Kristina, I'm lookin' at you! And anyone else who knows a cherry from a...peach?
This is the cherry pie of my dreams. Will you help me reach my dreams?
4 comments:
I would go with frozen cherries. It's pretty easy-- just cook the cherries a little bit with sugar and cornstarch-- and you don't get any junky additives.
Alas, I have never made a lattice-top pie. BUT, I can tell you that any pie dough recipe should include 1 tbsp of apple cider vinegar-- trust me, it's a miracle. It adds so much to the flavor of the crust, and makes it tender and flaky.
Good luck!
i have never made a cherry pie, so sorry I can not help!!
you were above me in the comment list at SITS, so stopping in to show some comment love
frozen or canned...NO fresh unless you have a pitter or 38 hours.
as far as a nice lattice you just have to take your time. good luck. i'll drop back in and see how it goes!
Thanks, girls, for the suggestions. Kristina, I am actually going to make the pie crust this time and will try using the cider...interesting :)
And I'm going to try a combination of canned/frozen cherries.
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