The Baking Bible’s Sour Cherry Pie for the Alpha Bakers

16 thoughts on “The Baking Bible’s Sour Cherry Pie for the Alpha Bakers”

  1. Your finished pie looks delicious. I love a well baked crust. It seemed to me as well that there was hardly any filling in the pie plate, but I just went along with it and didn’t pitch hit, like you. Still your husband seems to be having a good old time with this Alpha Baker project. Great post!

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  2. Thank you Kimberlie! The filling was delicious, even with the added cherries. The texture was slightly runny, but then that’s how I prefer the pie fillings anyway. I shared the pie over the weekend with my in-laws and it was promptly eaten, again, in silence.

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    1. Hi Vicki, thanks for your reassurance! I guess you can never go wrong with cherry pie. It was so moreish despite having a savoury pie for dinner.

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    1. Hi Patricia! Sometimes cooking makes me forget the fact that pictures are necessary in order to carry on with a blog. This pie was so pretty straight out of the oven…almost felt bad that we hacked into it later.

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  3. Your pie is so pretty. Using the lemon juice to make them sour is a good idea. Also, can you ask for another invite to the Bread Bible Alpha Bakers Facebook page? I accidentally hit the wrong button to approve you. So sorry about that.

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    1. Thanks Glori, very kind! I tend to like lemon anything and thought these frozen cherries might need some help in the flavour department. I will ask for another invite; it’s good of you to have noticed, thanks again!

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  4. Thanks Orin! Yes, pies are common here but we tend to call them tarts. And we love our savoury meat pies which are mostly hand-held pies with a shortcrust as a base and a puff pastry on top. All good.

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    1. Thanks evilcakelady! I’m going over to your blog and check your pie out. Sorry I haven’t introduced myself to you yet!

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    1. Catherine, you are sweet! No point stressing, I make more mistakes if I do and it’s only pie. And everyone in the group is lovely, so…no fear from that perspective!

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    1. Hi Faithy, thanks for that! I’m in Sydney. It’s still quite warm and humid here but had no problem rolling out the dough. I just had to place it in the fridge for a few minutes whenever it started misbehaving during rolling.

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