[NAFEX] pie cherries
cgarriss at garriss.net
Thu Dec 30 22:28:10 EST 2010
The Morello cherries I've grown were a beautiful, bright but also dark red
sour cherry that made great pies and preserves. They maintain their color
through the cooking process. I grew up with them, and 60+ years later think
they make the best cherry pies and I have ever had. We used to sell all we
had that we could not use ourselves and had a "wait list" every year.
I've never tried commercially canned ones so am of no help there.
On Dec 30, 2010 9:43 PM, "Ginda Fisher" <list at ginda.us> wrote:
> What sort of cherries do you use for pies?
> I am making a cherry pie for a party tomorrow. I'm using canned cherries.
I have been looking for affordable canned cherries (hard around here) so I'm
"taste testing" some options. (Hey, I can explore canned fruit from the
> I have a bottle of cherries from Trader Joe's marked "Morello" (and from
Germany.) I also have some cans just labeled "sour cherries". The Morello
cherries were packed with some sugars, (including glucose!) and are a lovely
dark red. The sour cherries are packed in water and are so pale I'd consider
adding food color. Except that the Morello cherries are sweetened, they
taste quite similar.
> Anyone know what I'm eating? Is the color different just because the
processing was different, or is the fruit really different? What makes a
good pie cherry, anyway?
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