Saturday, July 27, 2013

Cherry Pie

Who doesn't like cherry pie?  Good homemade ones are the best.  This is The Blog Tech's favorite pie.
 I used canned tart Oregon cherries with their juice.

 For the thickener, just swirl some cherry liquid with 4 tablespoons of corn starch. Add it with 1/2 C. of sugar to the cherries and bring it to a simmer over medium heat, stirring until it begins to thicken. Add 1 tsp. of almond extract. Cool it completely before filling your pie.

 After years of never changing my crust, I am now only using this recipe : 

Strawberry Rhubarb Pie

I painted the cherries by tinting egg yolk with food coloring.  Then I sprinkle vanilla sugar over the top.


I always bake my pies on a cookie sheet covered with foil to catch any dripping juice.  This bakes at 425 degrees for about 40 minutes.

The egg yolk paint becomes very shiny and looks like stained glass.  Let the pie cool completely before slicing.