Originally Posted by plvannest
Now have 4 beautiful little cherry pies cooling on a rack. No overflow. No cracking. No separating tops!
I think my problem all along has been rolling the dough too thin. Got out a ruler to check what 1/8th of an inch really is. My dough has been closer to 1/16th of an inch than 1/8th.
I laid the bottom in place, centered above the well. One of them cracked when I tried using the pusher. Patched the crack and with the others, just let the dough "slump" into place. Added the filling and this time resisted using the pusher.
Put on the tops (which were also thicker than I had been using), and let them cook.
Thank you so much for your help!
Glad it worked out for you. Had me wondering what happened with those recipes.. Both doughs have a distinct feel to them. The amounts and ingredients are different to. I do go a little lighter on the flour, only because as I'm rolling, shaping, cutting I dust the shapes with a flour sifter as I go. It's not wrong to re roll the dough. As long as it's still pliable and not stiff it should work out just fine.
I make up extra batches ahead of time freeze or refrigerate them. When I need them I sit them on the counter until it's room temp and get to work.
I to usually have a piece or two left over of the top crusts. Well they're bottom crusts now!.. By then seems that whatever filling is left is just enough to fill them both. So I don't sweat it too much. My dogs usually get them anyways. That's why they luv me best! ;)
See now why I ditched that pusher? Let the pie maker warm up the lard in the dough. By the time your ready to fill and top. It's ready. It also helps with the cooking time. No unevenly cooked crusts.
So what's for dinner tonight?
Welcome to the cult.. " Moon Pie's"