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Your recipe turned out a perfect pastry. If a person can't get a Thanksgiving turkey, can they eat fast food such as pizza, burgers, fries, etc? The quantities are listed in the ingredient list above the instructions . I have this pie cooking as we speak. Trust me. All Rights Reserved. You can freeze tart cherry pie after baking by wrapping the pie tightly with aluminum foil and placing it in a heavy freezer bag. Were they just too juicy? In the Microwave: The oven gives better results when microwaving a pie slice, but nontheless you can do it: remove portion of the pie you want to heat, from the pie tin and place on microwaveable container. My pie bottoms often up up soggy and wondered if the metal helps? The dough was reasonably easy, given ‘d stripped the gears in our ancient food processor by dropping a spoon into it, and had just received a new one. This homemade cherry pie is my second favorite pie after apple pie, and it’s the best recipe out there. This is the most amazing pie I have ever done. I added a pinch of cinnamon, but otherwise followed the recipe. You need to use 5 cups of unpitted cherries. do you drain the sour cherries after pitting them. If you are using canned cherries you say to drain them. You should put it in the oven at 110 degrees for around fifteen minutes. As a goodwill gesture on this Thanksgiving Day I'll stop over, pick it up and pop it into my microwave and heat it for you, and I'll be back in a jiffy. I got all-purpose flour…. You can use a mix of sweet and sour cherries, and use 3/4 to 1 cup sugar depending on the sweetness you like. Be sure to let us know which method you try and how it works out. I don’t do this for apple pies or other pies with crust on top. I chose yours because the instructions made sense, and the quantities and amounts were translateable easily into metric, and off I went into my lockdown baking frenzy. stemmed and pitted fresh dark sweet or sour cherries, (that's about 2 pounds whole unpitted cherries), (150 g) granulated sugar for sweet cherries, or 1 cup (200 g) for sour cherries, freshly squeezed lemon juice for sweet cherries. i adore these photos – especially with all that juicy cherry insides! I’m going to make this pie for this upcoming thanksgiving 2018 along with an apple and pumpkin pie. Read my tips on how to make a homemade pie crust here. Hi Pam, fresh cherries are my favorite but if aren’t available, use thawed frozen cherries or a canned jar and drain the juices well. Would it be possible to assemble the pie and freeze it to bake at a later date? Family loved it. Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm. We know this is not something you’d ask your neighbours about (and shouldn’t). Cooking a frozen pie: Leave the frozen pie in … Use an equal amount of frozen cherries, thawed until softened (if there’s a lot of cherry juice after thawing, you can add some of it to the filling, about 1/4 cup, and drain the rest). Most pies and pastries can be gently reheated at 200 to 250 degrees Fahrenheit until warmed through, or pies can be reheated more quickly at 300 to 350 F if necessary. Yum I cannot wait! Thanks for the recipe! If freezing, thaw overnight in the refrigerator before using. I was wondering what to do with them, when I remembered Twin Peaks, and Google gave me your recipe, amongst many others. Can you explain why you don’t need to blind bake the bottom crust? This pie came out just incredibly! My question is regarding the frozen cherries.m, as that’s all available to me right now..would you still say 5 cups of frozen cherries or does them being frozen change the amount at all? Preheat oven to 425F/220C. My first near blunder was to dump corn flour straight into the hot syrup, but fortunately it clumped straight up and I was able to fish it out and start again, dissolving the corn flour in cold water. Heat your oven to 200 degrees, set the pie on a baking sheet and place in the oven until warmed through. Now we’re thinking of all the other pies we want to make! Hi Elaine, let the pie cool completely first so it will set, then reheat it right before serving. Should this be done over heat to make a reduction or just mix it in until the mixture thickens? Using the right type of pie plate is helpful, too, and I highly recommend glass or disposable aluminum—pie pans affect how pie crust turns out more than you might expect. Thank you Shiran! Still have questions? How many days can you eat Thanksgiving leftovers. I used plain shortening. You can reheat individual slices in … I prefer it sweet so I’d use 1 cup. I used frozen cherries. Hi Elaine, let the pie cool completely first so it will set, then reheat it right before serving. Hi Joe. Unpitted cherries have pitts in them. I just want to make sure I don't burn it or anything! Further in the recipe you say add vanilla extract and Kirsch. Two 425 gram tins would work just fine with my pie dish size. By the way, we'll have push notifications on the app next week sometime! Why is traffic always so bad the Sunday after Thanksgiving? Store pie in the fridge for up to 3 days. Hi Claudia, detailed info can be found in the recipe instructions. Unfortunately, I failed to see the “thaw and drain” so I had a beautifully latticed cherry soup. The sooner you use it, the better. How mush vanilla? If you choose to make a lattice pie. It takes practice but it’s worth it . I don’t know if it was the lemon rind or the kirsch but it is definitely fabulous. Once ready to eat, defrost the pie in the fridge and then reheat at 350 degrees F for 20-30 minutes or until warm. I’m in the process of making this pie which sounds most appetizing.

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