My ex’s mom made the best cherry pie and
after some mid attempts at recreating / sourcing solutions I made one from scratch to great success.
Here are my tips:
look forward to the journey. Come in knowing this will take 2-3 days and once you bake it for two hours you’ll need to still cool it. It will be worth it, trust. This brings me to –
make two pies at once. It seems crazy but i don’t think you’ll mess it up, I do think everyone will want seconds of your pie though. I thought this was a little much when my ex’s mom would deliberately have to ratio/portion out single servings and a reserve pie for everyone but now I see the brilliance.
use a ratio of frozen sour : sweet cherries. I used .75 lbs of sour and 2lbs of sweet with a half cup and a bit of sugar and it was European level sweet.
bake it in a cake pan! I was stressing because I broke my glass pie dish last year but I had lined springform pan with parchment paper and loved the result.
double or quad up on making pie crust!!! each recipe gives you a top and bottom for a closed pie, but I’m telling you, you’re not going to want to make this time intensive ass crust unless you're a tradwife influencer sponsored with Mormon church money.
trust in Claire Saffitz!
