To make a cherry pie with frozen cherries, start by preheating your oven to 425°F (218°C). Thaw and drain the frozen cherries, and set them aside. In a large bowl, combine the cherries with sugar, cornstarch, lemon juice, and a pinch of salt. Pour the cherry filling into a prepared pie crust, and cover with a second crust. Crimp the edges to seal the pie, and cut a few slits in the top crust to allow steam to escape. Brush the top crust with an egg wash, and sprinkle with sugar if desired. Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool before serving. Enjoy your homemade cherry pie with frozen cherries!
What is the secret to achieving a perfectly golden brown crust on a cherry pie?
The secret to achieving a perfectly golden brown crust on a cherry pie is to brush the top of the crust with an egg wash before baking. An egg wash is made by beating an egg with a little bit of water or milk, and then brushing it onto the crust before putting the pie in the oven. This will help the crust brown evenly and give it a beautiful, glossy finish. Additionally, you can sprinkle some sugar on top of the egg wash for extra shine and sweetness.
What is the best way to serve a cherry pie?
The best way to serve a cherry pie is warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream on top. The contrast of the warm pie with the cold ice cream or whipped cream is truly delicious. You can also dust the pie with powdered sugar before serving for an extra special touch. Enjoy!
What is the best type of thickener to use in a cherry pie filling?
The best type of thickener to use in a cherry pie filling is cornstarch. Cornstarch is a versatile thickening agent that creates a smooth, glossy filling without affecting the flavor of the cherries. It is also easy to work with and does not require high temperatures to activate its thickening properties. Other common thickeners used in pie fillings include tapioca starch and flour, but cornstarch is often preferred for cherry pies due to its neutral flavor and consistent results.
How to prevent your cherry pie from becoming too runny?
There are a few different techniques you can use to prevent your cherry pie from becoming too runny:
- Use a thickening agent: Adding a thickening agent such as cornstarch or tapioca flour to the filling can help absorb excess liquid and prevent the pie from becoming too runny. Mix the thickening agent with the sugar and spices before adding it to the cherry filling.
- Use fresh or frozen cherries: Fresh or frozen cherries have less moisture than canned cherries, which can help prevent the pie from becoming too runny. If using canned cherries, make sure to drain them well before adding them to the pie.
- Avoid overfilling the pie crust: Avoid overfilling the pie crust with cherry filling, as this can lead to excess liquid spilling over during baking. Leave a little bit of room at the top of the pie crust to allow for expansion during baking.
- Vent the pie crust: Make sure to vent your pie crust by cutting slits or creating a lattice pattern. This allows steam to escape during baking, which can help prevent the filling from becoming too runny.
- Precook the filling: Precooking the cherry filling slightly on the stovetop before adding it to the pie crust can help reduce excess moisture and prevent the pie from becoming too runny.
By following these tips, you can help prevent your cherry pie from becoming too runny and ensure a delicious, perfectly set pie every time.
