[NAFEX] pie cherries

Brungardt, Sam (MPCA) Sam.Brungardt at state.mn.us
Mon Jan 3 11:37:13 EST 2011


The cookbook can be had for less than $20.  Go to http://www.bookfinder.com/search/?ac=sl&st=sl&qi=28GZhPi985l3iaPrHznYJ4YraDQ_0987153828_1:43:395&bq=author%3Dnell%2520b%2E%2520nichols%26title%3Dfarm%2520journal%27s%2520complete%2520pie%2520cookbook

From: nafex-bounces at lists.ibiblio.org [mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of david liezen
Sent: Friday, December 31, 2010 7:00 PM
To: Nat'l Ass'n of Fruit Explorers
Subject: Re: [NAFEX] pie cherries

700 recipes?!? That's my kinda cookbook: pies. Looked it up on Alibris: two copies available for $49.00. On my wishlist now. Thanks,

      Dave Liezen, who hasn't yet made a pie with the first crop of Morello pie cherries - will soon.

> From: naomi at oznayim.us
> To: nafex at lists.ibiblio.org
> Date: Fri, 31 Dec 2010 09:16:20 -0700
> Subject: Re: [NAFEX] pie cherries
>
> I once made a pie with sweet dark cherries. I used a touch of almond
> extract in it.. was totally amazing.
>
> I have an old cookbook
> http://www.amazon.com/Farm-Journals-Complete-Pie-Cookbook/dp/0345297822/ref=
> sr_1_2?ie=UTF8&s=books&qid=1293811571&sr=1-2 Holy Mackerel.. I can't believe
> they want that much for a good used copy. Anyway those women were totally
> without shame.. They made anything and everything into pies.
>
> On page 73 is a sweet cherry pie with the comment," make this pie once and
> you will do it again and again...ever so good." Of course the one I made
> was different but it was ever so good. If it were not for my unfortunate
> habit of eating all the cherries I can fresh.. and my reluctance to pit.. I
> would have done it again and again.
>
> Of course pie cherries make great pies also.
> Naomi
>
> "Few people are capable of expressing with equanimity opinions which differ
> from the prejudices of their social environment. Most people are even
> incapable of forming such opinions."
> ..... Albert Einstein
>
> -----Original Message-----
> From: nafex-bounces at lists.ibiblio.org
> [mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Lori Rizzo
> Sent: Thursday, December 30, 2010 10:24 PM
> To: 'North American Fruit Explorers'
> Subject: Re: [NAFEX] pie cherries
>
> You use sour cherries for pies, not bings.
>
> Lori Rizzo, RN BSN MBA
>
> Health Care Quality & Process Improvement
> Pet Training & Behavior Counseling
> Rizzo Hollow Heirloom Plants & Unusual Edibles
> Maryville, TN USDA Zone 7b
> larizzo at charter.net
>
> -----Original Message-----
> From: nafex-bounces at lists.ibiblio.org
> [mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Ginda Fisher
> Sent: Thursday, December 30, 2010 9:43 PM
> To: NAFEX Fruit Explorers
> Subject: [NAFEX] pie cherries
>
> 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
> supermarket, right?)
>
> 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?
>
> Thanks,
> Ginda
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