Chief Longwind Of The North
Certified/Certifiable
I'm going to enter a cherry pie in a pie contest at a local, cherity pig roast (yep, I'll be pulling pig again). Now I've won contests with apple pie, apple-caramel, pumpkin pie, and cheesecake. I've given a cherry-cinamon pie away as a trophy, and the winner proclaimed it was the best ever.
So here's what I have planned. I have already turned 2 lbs. of black sweet cherries into a sweet/tart a great freezer jam. I plan on purchasing another batch of sweet black cherries to use whole in the pie. Now I'm thinking I should bring the cherries to a simmer in a simple syrup, both to sweeten them, and to dry them out a little, as the juice from raw cherries would make the filling too runny. Also, I think a bit of cinnamon added to the flour before turning it into my crust would add great flavor without overpowering the cherries.
I could use some tips and ideas to make this pie. I want it to be the best cherry pie anyone has ever ate. Any tips would be considered and appreciated. Thanks.
Seeeeeeya; Chief Longwind of the North
So here's what I have planned. I have already turned 2 lbs. of black sweet cherries into a sweet/tart a great freezer jam. I plan on purchasing another batch of sweet black cherries to use whole in the pie. Now I'm thinking I should bring the cherries to a simmer in a simple syrup, both to sweeten them, and to dry them out a little, as the juice from raw cherries would make the filling too runny. Also, I think a bit of cinnamon added to the flour before turning it into my crust would add great flavor without overpowering the cherries.
I could use some tips and ideas to make this pie. I want it to be the best cherry pie anyone has ever ate. Any tips would be considered and appreciated. Thanks.
Seeeeeeya; Chief Longwind of the North