Cherry Pie Take Two=Great Success!
Dec. 4th, 2010 03:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
leene_chanUnless you're picky about having your giant vent holes in the center of the pie. ::snickers::
We made the cherry pie again this weekend, this time using a metal pie plate so we didn't have to chicken out and lower the oven temperature twenty-five degrees (glass pie plate+500 degree oven is a no no). Other than a slight mishap centering the top crust so that the vent holes were lined up with the middle of the pie, this dessert was a great success. Thanks to the higher oven temperature, the filling boiled like crazy and blew a small hole in the edge of the crust, spilling bubbling, seething cherry juice all over the baking sheet. Better out than in, right? The 4 tablespoons of cornstarch actually did its job this time. See how thick and glossy the filling is? Remember how runny the first pie was? Ha ha...
We made the cherry pie again this weekend, this time using a metal pie plate so we didn't have to chicken out and lower the oven temperature twenty-five degrees (glass pie plate+500 degree oven is a no no). Other than a slight mishap centering the top crust so that the vent holes were lined up with the middle of the pie, this dessert was a great success. Thanks to the higher oven temperature, the filling boiled like crazy and blew a small hole in the edge of the crust, spilling bubbling, seething cherry juice all over the baking sheet. Better out than in, right? The 4 tablespoons of cornstarch actually did its job this time. See how thick and glossy the filling is? Remember how runny the first pie was? Ha ha...
