Which cherries do I use for cherry pie
When making a cherry pie is it best to use frozen cherries or canned cherry pie filling when you don't have access to fresh cherries.
Best Answer
The frozen ones are just like fresh, only softer and they drip their juice out - but that's OK when you are going to bake them anyway. Canned cherry pie filling is sweetened and spiced, so it is going to taste the way the canner made it, not like homemade. If I go to the trouble of baking a pie, I always go all the way and make my own filling, not using the premade stuff - then I could just go out and buy the whole pie.
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What kind of cherries do you use for pie?
Sour pie cherries can be broken into two main categories: Morello and Amarelle. Morello cherries have dark red flesh. Amarelle cherries have yellow to clear flesh and are the most popular. Montmorency, a variety of Amarelle cherry, makes up 95% of the sour pie cherries sold in North America.What kind of cherries do you use for baking?
Sweet cherries are the most popular variety used in baking, with some sweet dishes using sour cherries too, although these are more often found in liqueurs or as a cocktail garnish.Which cherry is best for cooking?
Sweet cherries are fine for baking, too (you wouldn't need as much sugar or starch), but they're really meant to be eaten out of hand. Sweet cherries are large, firm and heart-shaped. You'll typically find two varieties sold in the supermarket: the dark red Bing and the blushing pink and white Rainier.Do you bake with sweet or tart cherries?
Tart cherries are commonly used in baking and cooking because of their tart taste, making them the preferred cherry for cherry pies!Cherry Pie with Frozen Cherries (Sour Cherries) 👨🍳🍒🥧
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Answer 2
It is always best to use frozen fruits. Thaw them in the refrigerator, then allow them to come to room temperature before using them so that your pastry bakes properly
I worked as a contractor at a canning plant. I had heard it is better to use frozen than canned or even "fresh" fruit. The reason is, canned fruit gets added ingredients to preserve the color...peaches look yellow, apples are white, etc. Fresh fruit has to go from the farm, to the packager, to the distributor, to the grocer...all the while, continuing to age, and sometimes sprayed with something to preserve "freshness". Frozen gets shipped from the farm, to the packager, where the fruit is frozen and kept at that state until you buy it and use it.
The only real fresh fruits are the ones that are bought at farmers' roadside markets, but then, you don't know whether any pesticides still exist on them.
Personally, I found a roadside market that has proven to be fresh and clean, and reliable. When the fruit I want is out of season, or not grown locally, I buy frozen, except bananas, which I buy at the store by the bunch, and peaches, which I buy canned, because I like the syrup.
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