December 12, 2011 - 5:20pm
Rustic Cherry Pie
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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I think the subject line says it all. Beautiful pie and I'm sure it was absolutely the tastiest too.
Linda
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.
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"?
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
Thank you, Varda.
It's not much different from a regular all-butter crust, but it's tender and flaky. It's also a lot easier to roll out.
for the answer Thomas. Looks plenty worth a try given your results. -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.
Cherry pie it is! :)
Oh, my!! Gorgeous!!
Thanks, Tess.