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7 Reviews
Cindy F.
July 7, 2018
Tart or sweet cherries? I have a tart cherry tree because I can't find them in the stores. But I've also noticed the recipes are going more towards using sweet cherries.
Smaug
July 7, 2018
They are indeed, and it's probably just a matter of availability; it's unquestionable that tart cherries produce superior pies, jams, etc. You are very fortunate (or smart or both) to have a sour cherry tree; not only do they supply you with this otherwise hard to find ingredient, they, unlike other cherries, don't require a second tree for pollination. Sour cherries are, by the way, said to have some nutritional advantages.
Smaug
May 31, 2018
Do you really use the dough 1/4" thick?
Erin J.
June 1, 2018
I do! But if you like your crust a bit on the thinner side, everything else would still apply - just reduce par baking time by 3-4 minutes!
Smaug
June 2, 2018
Interesting- I don't believe I've ever run across a crust that thick; do you do that with all your pies, or is it something special to this one? Should be sturdy enough, anyway. Last time I made a cherry pie I had it on a baking sheet and dropped it taking it out; somehow it managed to jump out of the pie pan and land (sort of a sliding motion, actually)- intact on the open oven door. Couldn't do it again in a million years.
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Beth T.
July 29, 2018
That’s a fun trick! The pie gods were smiling in your direction!!
I can’t find sour cherries in North Carolina so I get the Morello jarred ones from Trader Joe’s and drain them really well. Not fresh, but sure better than a bing cherry pie (or, god forbid, that canned stuff).
I can’t find sour cherries in North Carolina so I get the Morello jarred ones from Trader Joe’s and drain them really well. Not fresh, but sure better than a bing cherry pie (or, god forbid, that canned stuff).
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