Eagle Brand Cherry Pie
I want to be a Math teacher for my next career - so I like numbers. I like Pi Day (3/14) and always make a pie on this day. In 2020 it was the day my daughter got married so I made the pie on Friday the 13th so that it would be a quick serve on the 14th. This recipe is not credited to anybody but I suspect it came from an Eagle Brand milk can.
I had some graham cracker crumbs in my pantry so I followed the directions on the box.
I won the Pyrex glass pie dish in a baking contest at my church festival a few years ago. Even though I wouldn't have a moldable crust to follow the ruffled edges in the glass, I used this dish because it is a nice, large size. It's always easier to have too much support from a pie dish than too little.
Along the lines of my favorite pie crust recipe, I mixed everything in the dish.
Before baking...
...after baking. My son reported that when he ate the pie the crust was too hard. Maybe he meant hard to get out (especially the first piece) because when I had some on the 15th it was in no way hard. I wasn't home when he served it or ate it so who knows...
Everything mixed together well.
I mixed the extracts and lemon juice first.
(I found that almond extract in the Cards & Party section, by the cake supplies at Walmart and it was MUCH cheaper than the extract in the Baking aisle.)
I mixed with a rubber spatula.
I might've used Cool Whip if I'd had any because I usually dislike whipping cream.
Of couse, I used a hand mixer for this.
The recipe says add whipped cream to juice/extract/milk but my bowl wasn't big enough so I went the other way.
I did a gentle fold with the spatula.
As I put it in the shell I did see a couple parts that weren't blended well so I tried to move it around in the shell.
Then I smoothed out the top. It filled most of the shell.
The recipe wasn't clear if the juice also needed to be tart. Tart cherry juice is a health trend and quite expensive. I used this low sugar version from the juice aisle - it was the only cherry flavor that wasn't blended with another flavor. I wondered if the low sugar aspect would cause a problem but there didn't seem to be any impact to the recipe - although I guess to be sure I'd have to make another pie with a different kind of juice.
I mixed the cornstarch and sugar before adding to the juice...
...then added to the juice in the pan.
The recipe didn't say to but I stirred constantly.
It was a few minutes but not too long before it got glaze like.
I found these tart cherries in the freezer section of H.E.B. They were labeled as antioxidant something or other - again with the health angle.
Lucky for me the bag contained exactly two cups!
I dumped them in the pan, still a little frozen though they'd been sitting on the counter for a 10 or 20 mins.
Again - a gentle fold.
I dumped them on the pie and gently spread around.
I had a slice of pie for Sunday brunch. Honestly, I do NOT eat fruit pie. Sometimes I will eat a cobbler. Or something like lemon meringue. I was intrigued by the layer of Eagle that gelled up like a flan. The pie itself was fine but I had a hard time with my brain thinking it was cough syrup because that's about the only cherry flavored thing I ingest. Overall though, it was a nice pie. Personally I might enjoy it more if it were blueberry or some other flavor that my brain didn't associate negatively with medicine.
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