Designer Cherry Pie
Cuisine: North American | Course Type: Pies and Tarts
lovesgenoise from , MA
A showcase recipe for tart/sour cherries. The first time I made this I followed the recipe exactly, it's sublime. Compared to the standard lattice-top recipe on the previous page, it contains more fruit, which suited our taste perfectly.
The second time, I reduced the juices by half, then decreased the sugar and cornstarch accordingly. Also wonderful, but a few might find it bordering on overly cloying and intense. I think this works best if the juices are reduced in the microwave (rather than stovetop), to avoid caramelizing or browning, which would make the tart filling seem bitter.
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