I am making a (sort of) cherry pie for my boss. I’m making the filling, sans crust, and then putting crustlets on top, with extras folks can add due to no bottom crust. I am a bottom crust failure, but I don’t mind.
I have a few questions about the cherry pie:
1. Why do I remember something about reducing juices in the microwave? I didn’t see it just now in the PPB. Did I miss it?
2. I only have sweet cherries, which I froze, and which don’t have the best flavor. Luckily, I have a nice har of Eden Organic cherry butter, which is nothing but Montmarcy sour cherries cooked down to a VERY thick paste—8oz. I thought I would use this as part of the “sauce.” Any thoughts on that?
3. I also have some brandied cherries from some midnight ganache. Would some of these—or some brandy—be good mixed in? I’ve seen brandied cherry pies before, but sometimes it’s better not to eff with plain old fruit flavor. Thoughts? If yes, thoughts on quantity? Also, the brandied cherry pies I’ve seen cook the brandy with the filling—does this make sense? I was thinking of stirring the brandy (or brandied cherrries) into the cooked filling, myself.
4. I wonder if lemon zest would be good in a cherry pie?
Thanks for any thoughts & ideas!!!