North American Fruit Explorers mailing list at ibiblio

["Naomi Counides" <naomi@oznayim.us>]

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@lists.ibiblio.org
[mailto:nafex-bounces@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@charter.net
 
-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@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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