Do you know how to bake REALLY tasty cherry pie?

Question

there's one problem though - I have no fresh cherries, only pack of frozen... and I cannot even imagine how to use it - won't in melt and spoil the pie?

Answer 1

Actually,frozen cherries make perfectly good pies. You can find many excellent recipes for the cherry filling at various sites, using fresh and frozen cherries. If you prefer, you can cook the filling before hand. Dump your frozen cherries into a pot with 1 cup of water. Bring it to a boil, then remove it from the heat and pour the liquid into a measuring cup, and add 1 tablespoons of cornstarch per cup of liquid. Sweeten it to your taste, and add 1 teaspoon of almond flavoring. You don't have to add the flavoring, but it will accent the cherry flavor immensely. Set the cherries in a bowl to the side, and bring the liquid/cornstarch mixture to a boil, until it is nice and thick. Turn off the heat and cool it slightly, then add your cherries back in and mix to coat well. You now have cherry pie filling. You can use a homemade or frozen crust, depending on your preference, and baked at 350F or 180C, for about 45 minutes until nice and browned. Cool,cut and eat. Hardest parts are making the pie crust- cause homemade tastes best, and waiting for it to cool. If you can hold off until it's at least lukewarm, a piece of pie with a scoop of vanilla ice cream really hits the spot in mid-winter. Good luck pie making. You made me wish I had some frozen in my freezer.

Answer 2

1

Answer 3

Cherry Pie

"This is the 1999 American Pie Council's National Pie Championship first place winner in the Fruit and Berry Category."
Original recipe yield: 1 - 9 inch pie.

INGREDIENTS:
2 cups all-purpose flour
1 cup shortening
1/2 cup cold water
1 pinch salt
2 cups pitted sour cherries
1 1/4 cups white sugar
10 teaspoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract

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DIRECTIONS:
Cut the shortening into the flour and salt with the whisking blades of a stand mixer until the crumbs are pea sized. Mix in cold water. Refrigerate until chilled through. Roll out dough for a two crust pie. Line a 9 inch pie pan with pastry.
Place the cherries, sugar, and cornstarch in a medium size non-aluminum saucepan. Allow the mixture to stand for 10 minutes, or until the cherries are moistened with the sugar. Bring to a boil over medium

Answer 4

yes I do let it thaw out first in container. then drain liquid from the cherries. Get some gelatin Put it in some heated flavoured liquid like cherry koolaid or cranberry-cherry koolaid or heated lemon juice that has the liquid from the cherries in it. Let this gel in the fridge until you get jelly.. then take it out and mix with your cherries and add sugar demera sugar is best & add a little icing sugar in it too this adds to the taste! For even more taste add a wee bit of cinnamon! Put mixture in pie crust. I assume U know how to make the dough! Some people like to top there covered pies with a few cherries!

Answer 5

Defrost the cherries first. Pop them in a pan with some sugar, and a nice big slug of brandy/amaretto/kirsch. Heat gently until the sugar's melted, and taste it. Add more sugar if you like. When it tastes really nice, and the alcohol has become cherry-ish, thicken it to a sauce with some arrowroot, or let it reduce a bit, and stir in a bit of butter to thicken the sauce. Then pop it into your pastry-lined dish (baked blind first of course), put the top on (try lattice for a decorative touch - strips of pastry laid on top in a criss-cross pattern), use egg or milk to stick on the lid/lattice, glaze with the same, and scatter on some caster sugar to glaze. Bake as normal.

Answer 6

i dont under stand the question

Answer 7

No, damnit, I don't! Quit rubbing it in!