topic Re: Cherry Pie Flop :( in Kitchen

Cherry Pie Flop :(

pommom — Thu, 01 Jan 2015 02:56:38 GMT

I don't know what I did wrong, but my cherry pie turned out to be a dud.

I used canned cherries (drained), Pillsbury pie crusts (room temp) and a Pyrex pie plate.

I suspect that the pie plate was too large measuring 9 1/2" because the bottom crust didn't come to the edge so when I placed the top crust on top there was no crust to pinch together. The results were cherry juice running between the bottom crust and the Pyrex plate.

Another issue was that the pie was runny when I cut into it.

So, how does one bake a good cherry pie? Are there 10" crusts?

Re: Cherry Pie Flop :(

pommom — Thu, 01 Jan 2015 03:17:09 GMT

Anyone??? I know you master bakers are out there!

Re: Cherry Pie Flop :(

Meezerpleezer — Thu, 01 Jan 2015 03:48:26 GMT

Pommom--I think that the refrigerated pie crusts are for a 9" pie pan with a standard depth. There are also 9", deep dish pie pans which would naturally take a larger pie crust for the bottom. Sometimes, if the pie pan is a little bigger, you can roll them out a bit to make them bigger.

I am not sure what you added to your cherries for the filling but I know that I have to add cornstarch to make the juice thicker. Some bakers use flour. The amount that you would use would depend on the amount of cherries and how juicy they are so I am not sure what to tell you as far as how much.

Were the canned cherries sweetened? You would have to add sugar if they weren't and that would thicken them up a little bit, too.

I don't know what others do but I have been baking pies for about 50 years. I have learned that when I use fresh fruit, to heat up the fruit after I add the spices and sugar so that I can see how much juice I have. Then, I add cornstarch accordingly and put the fruit mixture in the dough lined pie pan. It has worked for me and I am sure that other bakers do other things that work for them. I hope that is helpful.

Re: Cherry Pie Flop :(

PinkyPetunia — Thu, 01 Jan 2015 03:50:59 GMT

Use a smaller pie pan or try rolling out the pie crust slightly with a rolling pin to make it a bit larger. To prevent a runny pie some recipes call for sprinkling a little flour or fine tapioca on the filling before putting on the top crust. Google and you will probably find more ideas.

It's a shame your pie didn't turn out well. Have you tried making your own crusts? They do take some practice but once you get the knack you can throw together a pie any time you want without having to buy premade crusts at the store.

Re: Cherry Pie Flop :(

ivey — Thu, 01 Jan 2015 03:53:37 GMT

Did you use canned cherries instead of cherry pie filling. The filling would have thickener and sugar already added to the consistency you needed.

Cherries in their own juice would be a lot thinner consistency?

Re: Cherry Pie Flop :(

betteb — Thu, 01 Jan 2015 03:56:13 GMT

Looks like the other gals have talked with you about crust. Here is the filling.

1 1/3 cups sugar

1/2 cup all-purpose flour

6 cups sour cherries, pitted

2 tablespoons butter or margarine

In large bowl, mix sugar and 1/2 cup flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

There are two types of cherries—sweet and sour. Sour cherries, also called pie cherries, tart cherries or tart red cherries make wonderful pies. Sweet cherries are great for eating fresh, but not for pies.

Substitute 6 cups frozen unsweetened pitted red tart cherries, thawed and drained, or 3 cans (14.5 oz each) pitted red tart cherries, drained, for the fresh cherries.

Re: Cherry Pie Flop :(

sfnative — Thu, 01 Jan 2015 04:25:14 GMT

I prefer to use a pie tin (pan) versus a "dish." Also, next time try purchasing a can or two of pie "filling," instead of just cherries. The filling is very like which you'll find in many commercially produced cherry pies. Good luck!

Re: Cherry Pie Flop :(

Poodlepet2 — Thu, 01 Jan 2015 04:59:24 GMT

All of these suggestions are wonderful-but don't throw out your baby with the bath water! Turn it into a lovely dessert by mixing it in with ice cream, or throwing It into a milk shake ( these ideas are courtesy of "The Today Show"..)..make a parfait.....all is not lost! Poodlepet2

Re: Cherry Pie Flop :(

pommom — Thu, 01 Jan 2015 15:23:57 GMT

Thank you, thank you, thank you Master Bakers! I will take your sage advice and experience on my next try.

I turned the pie into a cobbler and added whip cream. Still, it needed all of the above ingredients to make it a delicious treat.

Bless you all!

Re: Cherry Pie Flop :(

Dorothy11 — Thu, 01 Jan 2015 16:34:48 GMT

A better thickener for fruit pies is tapioca starch. It gels like cornstarch but will not turn cloudy. You can use Minute Tapioca, available at any grocery store, the directions are on the box. Or. you can buy powdered tapioca starch at Asian markets.

My other suggestion is to make your own pie dough from scratch, with butter. If you're going to the trouble to make a pie, why not make it the best it can be? Commercial pie dough is made with shortening - poor flavor and unhealthy trans fats.

Re: Cherry Pie Flop :(

judgejudith — Thu, 01 Jan 2015 16:52:51 GMT

Cherry pie filling...I would use cornstarch, sugar, a little salt and some almond flavoring. I suspect for a 9 inch pie you would need as a minimum at least 6 cups of pitted cherries, minus the juice. Reserve about 1/4 of the juice and add the sugar, cornstarch, salt and almond to the juice then add the juice to the cherries before pouring them into the crust. Bake of the bottom rack of the oven.

Re: Cherry Pie Flop :(

qualitygal — Thu, 01 Jan 2015 17:22:07 GMT

On 12/31/2014 ivey said:
Did you use canned cherries instead of cherry pie filling. The filling would have thickener and sugar already added to the consistency you needed.

Cherries in their own juice would be a lot thinner consistency?

That's what I was wondering.

Re: Cherry Pie Flop :(

nomless — Thu, 01 Jan 2015 17:34:41 GMT

I suggest you make your own filling using any of the recipes given above, in place of canned pre-prepared filling. Prepared filling just isn't as good. To me, it has a sticky, pasty consistency and flavor. Filling is easy to make from scratch.

Re: Cherry Pie Flop :(

JeanLouiseFinch — Thu, 01 Jan 2015 17:43:30 GMT

On 1/1/2015 qualitygal said:
On 12/31/2014 ivey said:
Did you use canned cherries instead of cherry pie filling. The filling would have thickener and sugar already added to the consistency you needed.

Cherries in their own juice would be a lot thinner consistency?

That's what I was wondering.

I had the same thought. That's what it sounds like to me. And if that's the case, the cherries shouldn't have been drained. That liquid is needed along with the thickening agent to create the "gel" that holds the fruit together.

Re: Cherry Pie Flop :(

pommom — Thu, 01 Jan 2015 22:42:22 GMT

I used drained canned cherries - not cherry filling. If I had not drained them I would have had a soggy mess. As it turned out, I still had a runny filling.

I'll use canned cherries with all of the other ingredients listed in some of these replies. I will substitute tapioca starch as I am partial to tapioca.

Re: Cherry Pie Flop :(

jaxs mom — Fri, 02 Jan 2015 00:07:15 GMT

You need to measure your crust and roll it out to fit the pan including the sides with overhang so the top and bottom can be sealed together. Fruit pies need to cool before being sliced because they are much more runny when hot. I can't help with the canned cherries, I've never made a pie with canned fruit or canned pie filling.

As to your question on how to make a good cherry pie, make a homemade crust, roll it out to fit the pan with over hang. Follow a recipe for the filling and either use fresh or frozen fruit not canned. Use the correct amount of thickener for the type of fruit ( frozen fruit will need more thickener as it gives off more juice than fresh fruit does). Crimp the top and bottom crust well, and bake the pie on a sheet pan and make sure to use an oven thermometer so you know you are cooking at the correct temp, many ovens run high or low of the stated setting.

Re: Cherry Pie Flop :(

justathought — Fri, 02 Jan 2015 00:18:10 GMT

Don't feel bad, at least you could use it for a cobbler.

My first cherry pie had to be tossed. My husband's Granmother gave me a jar of her home canned cherries from her tree.

Made a home made crust,thickened the cherries etc. Made a lattice top crust-it was beautiful-only thing, no one told me the cherries had pits!