Cherry Pie Notes

started from this recipe which is wonderfully straightforward at least.

I used a little more than 4 cups of frozen cherries, 1 cup of sugar, 4 Tblsp of cornstarch.

Things worth knowing:

• frozen cherries at my grocery come in 1 lb bags, which are about 3 cups
• frozen cherries tend to be the sweet ones, which is why I went with the low end of the suggested sugar. Sweetness was fine, kind of a grownup amount of sweet. More sugar wouldn't have hurt it
• It's easier to assemble the pie if you properly let the filling cool down first - my top crust was trying to melt through in the more buttery places (I only let it cool for a bit more than the oven preheat time

That puts our full pie process at:

1. make crust
2. let rest at least 4 hours in the fridge
3. roll out crust, put in fridge until ready to assembler
4. make filling
5. let filling cool ... maybe an hour?
6. assemble pie
7. bake pie

I made the crust saturday morning and made the rest of the pie sunday afternoon. I could probably have swapped steps 4 and 3, so that the filling cooled while I rolled out the crust.

Alas, the main thing I learned here is that I don't especially like cooked cherries. But now I can make this pie for someone else.