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Trusted Contributor
WORKING GAL
Posts: 1,116
Registered: ‎11-15-2011

Reply to Charry Pie Question Replies

‎12-08-2023 07:05 PM

Thanks to all that replied.  I did dock my bottom crust and baked it for 8 min.  Filled my crust and did a top lattice crust.  Baked it @425 according to pie crust directions and had to ocver the crust after about 25 min. as it was browing too qjuickly.  It came out good after about 40 min. total.  I added some almond extract to the cherry filling and it came out tasting good.  The canned filling (extra fruit) had plenty of juices.  The bottom crust was not overdone and not soggy.  Next will be an apple pie using the same technique but no almond extract.  Maybe a little extra cinnamon. I love these forums.  Your experience gibves me confidence.  Thanks again.

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Honored Contributor
Love my grandkids
Posts: 15,219
Registered: ‎11-24-2013

Re: Reply to Charry Pie Question Replies

[ Edited ]

‎12-08-2023 07:51 PM - edited ‎12-08-2023 07:51 PM

@WORKING GAL Glad your cherry pie was such a success and adding almond sounds wonderful!

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SaveTheTurtles
Posts: 3,669
Registered: ‎10-09-2023

Re: Reply to Charry Pie Question Replies

‎12-08-2023 08:54 PM

I bet the almond was a delicious touch and works so well with cherry. I would just like to say that in the event you thought the filling was too juicy you could add some quick cooking tapioca which is what I always use when making my cherry pies (not with canned pie filling). Sounds like it was a success!

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