Cool drink of water, what a sweet surprise
Sour cherries from the farmer's market this morning became the world's best cherry pie for a dinner party tonight.
I finally discovered how to get the right texture for the liquid in the pie. I pitted the cherries and let them sit in some sugar and corn starch along with their own juices. When I filled the pie I added the fruit only, then zapped the reserved liquid for 2 min until it thickened into a nice glaze consistency. Spooned that over the fruit, added the lattice, and when the pie was done I had a perfect filling. Not runny at all. MMMM, pie!
I finally discovered how to get the right texture for the liquid in the pie. I pitted the cherries and let them sit in some sugar and corn starch along with their own juices. When I filled the pie I added the fruit only, then zapped the reserved liquid for 2 min until it thickened into a nice glaze consistency. Spooned that over the fruit, added the lattice, and when the pie was done I had a perfect filling. Not runny at all. MMMM, pie!