The Ultimate Cherry Pie
May 30, 2011 | From the kitchen of Rose
Here's a simple natural way to enhance the quality of sour cherry pie--a secret given to me by Justin Rachid of American Spoon Food. It's called Michelle's Miracle--an intensely concentrated sour cherry syrup made from Montmorency sour cherries. Just add 1 to 2 tablespoons to your cherry pie filling and you'll be astonished by the depth of flavor it provides. Michelle advises that refrigerated or frozen it keeps just about indefinitely.
If you cant find sour cherries, or you miss the short season, American Spoon Food's Fruit Perfect Cherries is an ideal substitute, in fact, I've often preferred it to the fresh picked cherries and the reason is the addition of the Michelle's Miracle! My recipe for using the filling is on the jar and just below.
Cherry Pie Using Fruit Perfect Cherries
2 jars (13.5 ounces each) Fruit Perfect Cherries
1 tablespoon cornstarch (0.3 ounce/9.5 grams)
1 tablespoon water
l/4 cup sugar (1.75 ounces/50 grams)
Empty the cherries, with their
thickened juices, into a medium bowl. In small bowl, stir together the cornstarch
and water to dissolve the cornstarch. Gently and evenly stir this mixture
into the cherries with the sugar. Bake as for Cherry Lattice Pie, but at 400°F/200˚C for
30 to 35 minutes.
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Margarita in reply to comment from Rose Levy Beranbaum
06/15/2011 04:07 AM
Thanks Rosie - much appreciated!
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Rose Levy Beranbaum in reply to comment from Margarita
06/14/2011 03:07 PM
marg, you were right--substituting the double cream makes it too rich and fragile. whenever you substitute ingredients in a recipe you can except it to turn out differently from what the author intended. sometimes it's better and sometimes it's worse but it's always different.
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Margarita in reply to comment from Rose Levy Beranbaum
06/14/2011 04:08 AM
Hi Rose,
I used the all butter recipe (flaky pie crust recipe), instead of water & vinegar, I used double cream and I excluded the baking powder.
For the flour, I just used plain flour...not pastry flour, or anything similar to that.
In terms of measuring my ingredients I used a scale (so used grams, not volume measurements).
Any ideas?....maybe the combination of the all butter recipe and double cream is too rich? Should I use some shortening in place of the butter? As this should hold the shape of the pie better...
Thanks again,
Marg
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Rose Levy Beranbaum in reply to comment from Margarita
06/13/2011 09:29 AM
marg which recipe did you use? how did you measure your ingredients. what flour did you use? all these things will determine what went wrong but it does sound like it's too rich and too fragile.
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Margarita
06/13/2011 05:06 AM
Hiya Rosie,
First of all, I just want to say that your Pie & Pastry Bible has completely saved me! I cannot begin to count the number of times I have had various pie disasters!
My main problem at the moment is the pie crust falling apart when in the oven..how can I stop this? Is the pie crust too rich? The crust looks great before the pie goes into the oven, but once in there part of the crust falls off and it just starts to fall apart! Any help would be really appreciated!
Thanks so much,
Marg
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kitchen mixer
06/10/2011 02:02 PM
Great recipe and fantastic blog. I'm going to try it out this weekend.
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Suzanne
06/09/2011 12:41 AM
Michelle's Miracles is a great product! I use it in a drink with water and its delicious!
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meg shaw
06/06/2011 06:04 PM
Hi Rose,
Your pie looks beautiful. My daughter's birthday is today and she always requests cherry pie. I feel that my pie is either soupy, or not wet enough because I never know the correct amount of juice from the cherries to add. I will have to try with the jars from American Spoon.
I made 2 strawberry rhubard pies yesterday for the celebration. They were delicious, and I used your recipe from the pie and pastry bible. I made a pre baked pie crust using 1/2 lard, 1/2 butter, then used your filling from your strawberry rhubarb tart. It was so YUMMY!~!!
I still am your biggest pie fan out there!
Meg
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rosebush
06/03/2011 12:04 AM
I've used a similar product from Cherry Bay Orchards with fantastic results. Recently added it to your Mousseline Buttercream which paired very well with Chocolate Fudge Cake (cupcakes) and received enthusiastic reviews.
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Rose Levy Beranbaum in reply to comment from Anonymous
05/31/2011 10:26 AM
thank you--link fixed!
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Anonymous
05/31/2011 07:51 AM
The link leads to sour cherry preserves, not fruit perfect cherries?
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Rose Levy Beranbaum in reply to comment from Jose Lugo
05/30/2011 03:17 PM
Yes Jose. The fruit perfect already contains it!
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Jose Lugo
05/30/2011 03:14 PM
I don't know if I understood this correctly. One should use Michelle's Miracle only if one is not using Fruit Perfect cherries. Correct?
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