6/18/2023 0 Comments Crumb topping recipe pie![]() ![]() I find that it bakes better and spreads less if it’s cold. ![]() You can even slice the cherries in half to be 100% sure. I like to use a cherry pitter, but it’s good to do a quick once over to be sure all the pits have been removed. Pit the cherries! Double and triple check them to make sure all of the pits are removed so you don’t crack a tooth.If you want to make this recipe completely from scratch, check out my butter pie crust recipe! If you want to keep it a little more simple, just use your favorite store-bought pie crust. If you choose to cook the filling, allow it to cool for 20-30 minutes before pouring it into the pie shell. It doesn’t have to be a lot just enough to thicken it slightly! Keep in mind that the cherries will be less plump and a little bit softer than “off-the-stem” cherries. If you don’t want to macerate the cherries, you can cook the filling down on the stove instead. The other option is to just add the sugar, drain the juice, then add the remaining ingredients. Be findful that you will lose some of the sugar, cornstarch, and extracts this way. From there, you can simply discard the extracted juice before filling the pie shell. The sugar will pull out some of the juice as the cherries sit. After you’ve mixed the sugar and cornstarch, let the cherries sit for a while to macerate. Here are a couple of steps you can take to prevent that! One of the downsides to using fresh cherries is they have a lot of natural liquid which can cause the pie filling to be too thin or watery. ![]()
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