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| Sugar-Topped Cherry Pie Recipe courtesy Tamasin Day-Lewis, Tarts With Tops On OR How to Make the Perfect Pie, Miramax Books, 2003 Show: Sweet Dreams Episode: Tempting Tarts Overall User Rating:  |
Mona--How to Thicken Pie Filling
10/19/2007 at 09:30pm
User: Judy from San Antonio, TX User Rating:
Mona: If the pie filling was too thin, you need to thicken it with tapioca; about 1-2 Tbsp should do. Just put it in the filling and proceed with the directions for the pie. Tapioca thickens pie filling.
Just Okay
08/15/2005 at 12:10pm
User: MONA from Dearborn Heights, MI User Rating:
I made this pie for a family gathering, and I was dissappointed when it came out of the oven because the juice was still "runny". I thought it would thicken more upon cooling, but that wasn't the case. I've made many pies before and have never had any problems. Although this was the first time I made cherry pie, I followed the recipe and used all the right amounts, and it still failed. The taste was very good, but I can't figure out what went wrong. The only thing I can think of is the extra water that could have been released as a result of the fresh cherries being frozen. Maybe I needed a lot more cornstarch? Can anyone help me? Thanks!