![]() This cherry pie recipe is a combination of that same cherry filling, my all-butter pie dough recipe, and my favorite almond crumb recipe from Holly Ricciardi’s Magpie. The addition of bourbon and lemon makes everything taste a little like an old-fashioned cocktail. The plums also cut the sweetness of the cherries and give them a lighter, more delicate flavor. Ground instant tapioca-Cook’s Illustrated’s choice (and mine) for fruit pie thickener-helps give the fruit the ideal pie consistency, not too gummy, runny, or starchy. The chewy skins get thrown away, while the cherry-plum puree gets added to the rest of the halved and pitted cherries, giving everything a kind of head start toward jamminess. Here’s how it goes: The plums, along with some of the cherries, get blitzed in a food processor and passed through a sieve. Their recipe includes two unlikely red plums. ![]() ![]() Too often-especially in recipes that use pitted, whole cherries-the cherries never fully break down, the filling doesn’t thicken, and the pie just tastes like raw cherries wrapped in pie dough.Ĭook’s Illustrated is my trusted source for fruit pies, and their sweet cherry pie filling is no exception. The cherries need to bake to the perfect consistency-soft and jam-like, with a bit of texture. I’ve baked enough sweet cherry pies to know they can be trickier than you might think.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |