Well, we had picked up a few pounds of Rainier cherries, a favorite of Jonathan's. They were at Costco, so we got quite a deal. We didn't get through most of them before they began to spoil, so Jonathan suggested a pie. I couldn't find a recipe that specifically mentioned this type of cherry, so I altered a regular fresh-cherry pie recipe a bit. It was also my first venture into double-crust pies as well, and I was quite nervous about it.
Pitting the cherries took about half an hour, just to get 2 1/2 cups of fruit. I hadn't thought about how long that would take when I began, but at least the top part of the crust wasn't as difficult as I had envisioned. I used the "slits" method with a smooth edge instead of a lattice or scallop edge (or anything else fancy). I also panicked that I'd burn the top crust, since the recipe called for 40 minutes in a 400-degree oven. But, it all turned out okay, and the crust held most of the way, allowing a bit of filling to seep out on one side.



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