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4
out of 5
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Excellent Cherry Pie - easy to make,
December 30, 2007
By Bobbi544
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"I made this pie with the following changes: I used 3 14.5 oz cans of tart cherries and 1/2 teaspoon of almond extract. Otherwise I followed the recipe exactly. I use the Crisco pie crust recipe, and thought the refrigeration of the dough was a great idea. That helps prevent gluten formation and keeps it flakier. The pie was pretty full with the extra cherries, so I fluted it high. It turned out very pretty with the egg wash. I also put a pizza stone on the rack below the pie to help keep oven temps even. Good idea to watch for the cherries on sale."
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36 of 42 people found this review helpful.
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