With its buttery, flaky crust and beautiful, juicy cherry filling, Cherry Pie is a summertime classic. It is certain to become a family favourite!
This pie has the perfect balance of sugar, lemon juice, and salt enhancing and adds complexity to the pure, bright cherry flavour. Salt is frequently overlooked or underutilised in sweets, despite its importance in bringing out the natural, complex flavours. This Cherry Pie, thickened with tapioca or corn starch is almost never runny or goopy.
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COULD I USE FROZEN CHERRIES?
Cherry Pie can absolutely be made with frozen or jarred sour cherries. If using frozen pitted cherries, thaw them first to soften, but this is not strictly necessary. If using jarred sour cherries, drain them thoroughly.
WHICH THICKENER SHOULD BE USED FOR CHERRY PIE?
Because it keeps the filling clean and shiny without becoming gloopy, you can use quick-cooking tapioca. If you do not have tapioca, cornstarch is a good substitute.
KEEP THE INGREDIENTS Cold
It is necessary to keep the pie crust ingredients cold. The pastry will be flaky and tender. Cold pie dough is much easier to handle and holds its shape better. This comes in handy when transferring the rolled crust to the pie dish and making the lattice on top. Freezing the pie for about 30 minutes before baking aids in maintaining the shape of the crimped edges.
Putting the chilled pie in a 425 F degree oven also helps keep the crimped edges in shape. Because the pie was not cold enough and the oven was not hot enough, the pretty crimped edges melted into a not-so-pretty blob.
TIPS TO PREVENT A SOGGY BOTTOM
Here are a few pointers that have helped you avoid the dreaded soggy bottom on a pie crust:
The amount of thickener in the pie should be appropriate for the juiciness of the fruit. Cherries are very juicy and require just the right amount of thickener to keep the filling juicy but not watery.
Brushing egg wash on the bottom crust before adding the filling can help keep it waterproof. You can use the same egg-white wash that you do on the pie’s top.
By baking the pie on a metal baking sheet, the bottom crust cooks faster and is less likely to become soggy. It also collects any spills. Avoid using an insulated baking sheet.
Freeze the pie for 30 minutes before baking, or longer if desired.
A glass pie dish conducts heat to the dough more quickly and evenly than heavy ceramic or stoneware, resulting in a crispier crust.
CHERRY PIE CAN BE FROZEN?
Yes, Cherry Pie can be frozen whole before baking or in slices after baking. Place the pie in the freezer to chill. Wrap it in several layers of plastic wrap once it is firm enough. It will remain frozen for months.
Allow the baked Cherry Pie to cool completely before freezing the slices. Make slices of the pie. You can take out at least one piece for now so you can spread the pieces out in the pie dish so they do not stick together when frozen. Place the pie in the freezer while still in the pie dish. When it is firm, remove the individual slices and wrap them in plastic wrap.
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