Bake Some Pies with Fannie Farmer: Cherry Pie Attempt #3
I am in pursuit of the perfect cherry pie. Every one I have ever had was too sweet or too runny. Some have been mostly good but felt like some flavour was missing.
I had great hopes for this deep dish pie, but sadly it was not to be. I used a mixture of sweet and sour cherries for this one, and I think the flavour profile there was good, but it seemed to cook oddly. The recipe said to cook it at 425 degrees for an hour, but I think it would have benefited from a blast of high heat and then being turned down to cook lower for longer. The result here was cherries that were not quite broken down enough - they almost had a mushroomy texture. Yes. Pretty weird when eating cherries. The flavour profile of the mix of cherries was good, but I added almond extract which I think it did not need.
This was the only pie I had time to make this week, but here are the rankings:
PIE RANKINGS SO FAR
- Strawberry Rhubarb Pie
- Strawberries and Lemon Custard in Meringue
- Almost Rhubarb Pie
- Marlborough Pie
- Apricot Turnovers
- Deep Dish Cherry Pie
- Fresh Cherry Pie
- Entire Rhubarb Pie
- Cherry Turnovers
- Ricotta Pie