Thanks everyone for such a lovely welcome into the Alpha Bakers group!
There is nothing like sour cherry pie during cherry season. In Australia, the season takes place during late spring and early summer. That’s great! Except, it’s already late summer here. It’s almost autumn. Besides, as far as I know, sour cherries are hard to come by in Australia, even during cherry season.
The issue was that I wasn’t going to forego making this pie just because I couldn’t find the main ingredient. So, yes, I settled for frozen cherries, of the plain variety. Plain old cherries – and frozen ones at that – I wasn’t sure this pie was going to turn out nicely.
In order to help these cherries flavour-wise, I had to add a couple of tablespoons of lemon juice to balance flavours. The other issue was that I was afraid that the almond extract was going to overpower everything. As I stirred the cherry extract in, a waft of almond scent, extreme in nature, left me worried. I even used a nice quality, natural extract. But no worries! My husband, who happens to dislike anything overly marzipan-like in flavour, licked the foil lining clean. That’s the foil that caught the cherry juices overflowing from the pie plate. Half-way through licking, he even attempted to share his foil with me. I found his gesture both disconcerting and generous. But, more importantly, I fear almond extract no more!
The other thing I had to do was to double the amount of cherries in the filling. I only realised the filling was scant as I poured it into the pie plate. Poor pie, it looked truly miserable. I quickly added another quantity of frozen cherries and didn’t even bother cooking them first. I then proceeded to sprinkle a bit of sugar on top to compensate for the extra cherries. All good! Texture hasn’t suffered a bit and plates have been licked clean.
Now, I’ll the photos do the talking. See you next week! xx Milagritos