|Posted: 11/21/2012 9:14:07 PM|I'll admit, cherry pie isn't my thing. My husband is wanting one tomorrow, and I have canned filling, but the fruit just isn't super tasty to me. Does anyone have any tips for making it a more interesting flavor?
Tier 1 Baking Pea
Loc: Hudson Valley, NY
|Posted: 11/21/2012 9:16:16 PM|
A splash of vanilla and a dash of cinnamon. And a pat of butter on top before you put the top crust on.
|Posted: 11/21/2012 9:18:00 PM|
Brown sugar/cinnamon/oat crumbly crust on top instead of traditional crust.
Michel's Mom ~ Sugar Plum's Mummie
Loc: Land of Enchantment - Louisiana girl in a Southwest world.
|Posted: 11/21/2012 9:34:50 PM|
Depending on the size can, I put anywhere from 1/2 to 1 teaspoon of Almond flavoring, REALLY makes it taste great. I've always done that, I was looking to see what I could do to make the first can I bought it taste great.
I was looking at from scratch cherry pie fillings and saw almond flavoring in some and thought it sounded good and it is!
I don't like cinnamon on mine and use the traditional crust with cherries cut out (I have a topper thing that cuts them) or I do the lattice top.
|Angie ~ Snoopy, Amanda, Michel, Davy, Benji, & Onkita - my fur kids!
Red, Black & Tan, & Double Dapple mini Dachshund's! Is it Snoopy or Snoopea?
Michel 9, Onkita 14, Jeannie the Chiweenie 14, and Sugar Plum 16 years!
Old Dogs are Best!
Loc: With my dogs
|Posted: 11/21/2012 9:55:16 PM|
Almond extract or some almond liquor. Nothing else needed and the alcohol cooks out of it.
Every MOM is a working mom!
"Retired" after 22 years of an Air Force Career
REMEMBER this Veterans Day
To quote Wayne Gretzky, "You miss 100% of the shots you never take."
|Posted: 11/21/2012 10:00:59 PM|
I also add almost flavoring as well as a little sugar since cherry pie filling always seems too tart to me.
Instead of a big pie I like to make little handpies. I cut my crust into small circles, put in a spoonfull of filling, top with another piece of crust and seal it very well around the edges. After they bake I make an glaze similar to a thinned out royal icing with a little almond flavoring to swirl on top of the pies. They are yummy!
Loc: Washington State
|Posted: 11/21/2012 10:19:30 PM|
I put almond extract and some tapioca in mine, plus a bit of butter before I put the top crust on. Good luck!
|BELIEVE - It is never too late to be what you might have been. - George Eliot|
Loc: in front of my computer
|Posted: 11/21/2012 10:41:30 PM|
Trader Joe's sells the best cherries -- they come in a jar and are called Morello cherries. Way, way, way better than canned goopy, cherry pie filling.
I know, probably too late for your DH's pie for tomorrow but try them next time!
Loc: SF Bay Area
|Posted: 11/21/2012 11:08:24 PM|
Another vote for almond extract!
Loc: I've lost track...
|Posted: 11/21/2012 11:08:40 PM|
Maybe the zest from an orange?
|Posted: 11/21/2012 11:26:50 PM|Thanks for the hints! I went with almond and butter... If nothing else, it looks really pretty!!
Ancient Ancestor of Pea
|Posted: 11/22/2012 2:24:06 AM|
Are you just serving this as a side dish? In a pie crust?
My mom makes this jello every year that I die for. Its cherry jello mixed with cherry pie filling. You let this set up overnight. Then the topping is a mixture of cool whip, cream cheese and marshmallows. Heat that up in the microwave so it melts and poor it over the top of the jello. It sets into a nice thick topping and is a great cranberry alternative. My mother in law wrinkled her nose at it the first year she joined us for the holidays but now she gets her own personal dish to eat from because she eats several servings just at dinner. (Don't ask, its an ongoing issue with her and instead of dealing with her eating right from the serving dish she gets her own).
Ancient Ancestor of Pea
|Posted: 11/22/2012 6:36:11 AM|
some lemon zest is really good
Let the refining and improving of your own life keep you so busy that you have little time to criticize others.
Peaing From Podunk
Loc: North Dakota
|Posted: 11/22/2012 9:34:31 AM|
I don't use premade filling but my cherry pie filling has a tsp. of lemon zest, 3 tablespoons of fresh lemon juice and 1/2 tsp. cinnamon in it. (I have one in the oven right now. I love cherry pie with vanilla ice cream on top!!)
|Posted: 11/22/2012 9:39:44 AM|
Too late for you now but I've combined cranberries with cherry pie filling and it's AWESoME!
|Posted: 11/22/2012 7:32:16 PM|
Almond is a must! Canned cherry is usually a bit too sweet so adding something like cranberry or rhubarb works for me... I've also had it where there was a thin custard/marzipan layer on the bottom and that was amazing - not as rich as a cheesecake, but with a bit of the creaminess... No idea how they did it though...
|Posted: 11/23/2012 10:37:22 AM|A friend brought a cherry dessert to our book club meeting that I could have eaten all by myself. She used canned cherry pie filling, sprinkled it with amaretto, then topped with dry cookie mix and slivered almonds, topped with butter and baked. She didn't give me the amounts of amaretto or butter, but I'm going to try it out one of these days. It was quite tasty.
Loc: At the intersection of Hooterville and Stars Hollow
|Posted: 11/23/2012 1:43:26 PM|Make sure you know your DH's tastebuds.
The tart is what I LIKE about Cherry Pie so adding almond flavoring without counteracting for more tartness over the bland canned flavor would not make it to my liking.
Just a tip for future but keep your eye out for Sour Cherries. Around here they are seasonal and you have to pre-order them. The farm markets will have signs when ordering time has come. They come fresh pitted and I freeze them to make pies and cobblers and they are sooo much better than canned. I know that doesn't help you NOW - just sharing for you to surprise your DH in the future.
|Posted: 11/23/2012 3:08:37 PM|Cheesecake!