5 responses to “Wordless Wednesday: can we bake a cherry pie?

  1. Annalyn

    wow! cherry pie, do you have a recipe for that? haven’t tried it yet. I saw some fresh cherries at the flea market, maybe that would be very good for that.

    edit 15 July 2010 08:43EDT: You saw fresh cherries at the flea market, Annalyn?! Wow. Do they often sell fruits and vegetables at your flea market? -Elizabeth (Yes, here is our cherry pie recipe. I must revise it though. We don’t use cornstarch any more in the filling; we use flour. And we use lard/butter rather than vegetable shortening in the pastry now too… otherwise, it’s exactly the same. :-))

  2. Annalyn

    Yeah, they sell outside the flea market building and maybe next week we will go to a town nearby, it’s a flea market also but more of a farmer’s market because they sell more real food.

    Thanks for the recipe :)

  3. T

    Elizabeth has not updated the cherry pie recipe yet so here are the differences to the new recipe.

    For One Pie

    Approximately 2 – 2 1/2 lbs cherries (give or take), if using fresh
    2 tsp all purpose flour (instead of cornstarch) to thicken the filling
    1 cup sugar

    Macerate the pitted cherries in sugar for an hour or more. This will throw off a lot of juice. Just before cooking add in the flour to the cherries and sugar mixture and stir well. Assemble pie and cook at 425 F for 20 – 30 minutes until the crust has a good colour. Turn down heat to 325 F and cook a further 10 – 20 minutes until desired doneness.

    – T

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