I made Rose’s Lattice Cherry Pie 10 times —these are my tips
Posted: 11 July 2014 04:50 PM   [ Ignore ]
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I love this pie and I made it many times but using the fresh sour cherries I get here in Europe, I found it had too much liquid after baking and the liquid did not thicken up. 

I now make it this way and it works great for me in a 10inch pie pan (Rose calls for a 9inch pan). I thought I would share it with you all.

I follow all of Rose’s proportions but I use 1300 grams (2.5 pounds) of pitted fresh sour cherries
I macerate the fruit at least 2 hours
I save a couple tablespoons of the liquid from the macerated cherries (as is)
I reduce the remaining liquid on the stove top till it is translucent and shiny but not too thick (about 5 min .)
I add 2/3 cup of this liquid back to the cherries

Bake as Rose instructs.

At 35 or 40 minutes into baking, tip the pie slightly. Thick liquid should roll up the edge a bit. If it looks dry, I distribute a bit of the un-reduced liquid on the cherries (but not the lattice). It is a hack, but it helps. 

I always glaze it. I always use a baking stone. It helps to refrigerate it one hour before baking (then it does not shrink). I always use a foil ring. It is at is best about 3 to 5 hours after coming out of the oven.

It is a beautiful pie. I serve it with fresh Italian vanilla ice cream. I get a perfect amount of slightly thickened cherry syrup in the pie. It is a gorgeous pie and not difficult, just takes time.

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Posted: 13 July 2014 10:48 AM   [ Ignore ]   [ # 1 ]
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Hi Suzette,

Welcome and thanks for sharing. I would love to see a pic of this beautiful pie, if possible.

I know a lady that makes a home-made cherry pie with very little syrup and it is amazing. She uses cherries grown from a tree she planted in her yard.

I think I’ll have to take a look at Rose’s cookbook now!!

Abbey

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Posted: 15 July 2014 04:19 PM   [ Ignore ]   [ # 2 ]
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Sure, here is a photo of one I made recently. The fruit-to-syrup ratio is really perfect. And even though I use a lot of cherries, the amount of sugar and cornstarch and salt still tastes perfect to me. The weight of cherries I gave (1300 grams) is the weight I buy (with stems and pits).

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Posted: 15 July 2014 04:21 PM   [ Ignore ]   [ # 3 ]
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And another recent one. I also sprinkle a little sugar on the glazed lattice, just makes it sparkle.

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Posted: 15 July 2014 10:30 PM   [ Ignore ]   [ # 4 ]
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Beautiful is right!

I have a jar of Morello cherries that should work, I hope. Thanks for sharing your pic and I will follow your directions.

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Posted: 20 July 2014 12:00 PM   [ Ignore ]   [ # 5 ]
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Those look like amazing pies, so happy to see those photos! smile

I also love to reduce the liquid in cherry pies.  They give off so much liquid, and I like the texture of the filling better without a large amount of gelled liquid.

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