And yes: you can make this cherry pie with frozen cherries! I actually find myself using frozen cherries in this pie a lot! For the cherry pie filling, you may use your favorite cherry variety – or mix and match! But if you decide to use all sour cherries, be sure to add an extra 1/4 cup of sugar to the filling.I did a test run using them and they got so soggy I couldn’t even slice the pie □ I’ve included instructions for a latticed top, but feel free to do something simpler! Due to the amount of pie filling in this recipe, I don’t recommend using frozen store bought pie shells. You’ll need 2 crusts to cover the top and bottom.And if you’re new to pie crust, be sure to dive into the tips I have in that post. For the crust and lattice topping, you can use my foolproof all-butter pie crust! Not only is it user friendly, but it tastes absolutely delicious.So this one’s for you, mom! And yes, I saved you a slice □ It’s just a major bonus that I get to share it with you, too! Plus, she’s my mom… so really, baking and dedicating a cherry pie to her is the least I can do. This recipe is dedicated to my mom! Because literally every single time I mention I’m baking a pie her response is “what kind… cherry?” or “you know what kind of pie people love? CHERRY!”.Īnd by people, I’m pretty sure she just means herself! But hey, I admire her persistence. Cool on pie rack at least an hour before serving.Sweet and Summery, you’ll want to make this Foolproof Cherry Pie all season long! So delicious with a cup of coffee! It’s the perfect homemade cherry pie recipe for you and your family. Bake in 400-degree oven for about 40 minutes. Remove from heat and stir in the remaining ½ cup of sugar, the cherries, butter and almond extract. Reduce heat to low and cook one minute more. Cook and stir over medium heat until thickened and bubbling slightly. In medium saucepan, combine ½ cup of the sugar, cornstarch and salt stir in reserved cherry liquid. Refrigerate until ready to put on top of pie.Ģ (1 lb.) cans pitted tart red cherries (juice pack)ĭrain cherries, reserving 1 cup liquid. ¾ cup uncooked oatmeal, old-fashioned or quick-cookingīlend topping ingredients with your fingers or using a pastry blender, under crumbly. ¾ cup all-purpose or unbleached white flour After a trip to Traverse City back in 2014, Becky used her extensive baking experience to recreate GT Pie Co.’s Cherry Streusel Pie. Becky is a writer by trade and a baker by skill and choice. Stumbling through recipes online, I found a recipe from an old blog post by Becky Sweat. Ladies and gentlemen, I’m thrilled to announce we may have found a cherry pie recipe that looks promising to accomplish just that. Many local bakers have attempted to hone in their cherry pie recipes on what many would consider the Holy Grail of cherry pie creation: a replica of the incredible pies made by GT Pie Co. In particular, they do cherry pies exceptionally well. has restaurants all over the state, famous for their insanely delicious baked goods. If you’re like me, when you see these little spills of cherry goodness all over roads in Leelanau County and on Old Mission Peninsula you think one thing - cherry pie.Īgain, if you’re like me, a Traverse City local, when you hear cherry pie, you think Grand Traverse Pie Co. As the Cherry Capital of the world, the harvest of our favorite crop has begun in earnest. In Northern Michigan, late July is the time when more rural intersections are decorated in bright red, as cherries slosh out of containers stacked onto farm trucks. The Search for a Copy-Cat Grand Traverse Pie Co.
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