Rustic Cherry Pie

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Anonymous on 12 Dec 2011 at 17:20

A simple cherry pie with a double (cream cheese) crust I made around Thanksgiving.

Both crust and filling from Rose Levy Beranbaum's Pie & Pastry Bible.

The little white balls you see are tapioca, which thicken the filling.


 

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linder on 12 Dec 2011 at 18:16

I think the subject line says it all.  Beautiful pie and I'm sure it was absolutely the tastiest too.

Linda

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thomaschacon on 13 Dec 2011 at 04:18

The crust wasn't supposed to puff that much, but I forgot to preheat the oven. By the time the oven got to temp., the crust was almost melting. ;\

Very tasty, still, but rustic for sure.

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tn gabe on 13 Dec 2011 at 05:16

The pie looks great to me, but I get the feeling if you ever call one of my loaves rustic, maybe you are actually mean "funny looking"?

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thomaschacon on 13 Dec 2011 at 09:41

I suppose there's that.

I guess I mean it's untraditional, or not the usual lattice pie.

I don't think I remember seeing a decorated pie crust like that.   I don't have that book, and wonder what a cream cheese crust is.   I thought pie crust was water, shortening or butter, flour period.    -Varda

I really must try a double crust pie with the cherrries I have in the freezer. Have to use them up somehow.

That's usually my problem. What do I do with all these pie cherries.

  • a. Cherry Pie - Easy
  • b. Cherry Preserves - Grr! Have to hot water boil them.
  • c. Gateaux Basque - Grrrrrr! Have to make crust, cherry preserves, and pastry cream.

Cherry pie it is! :)