I made this for a party today, the same way as my rhubarb pie, but (a) I made the crust with German-supermarket margarine instead of butter, (b) I used sour cherries instead of rhubarb, (c) I cut the sugar a bit, and (d) I baked it for one hour only.
It looks great. I will report on how it tastes (in the comments) after the party.
The crust had a beautiful texture. The 'fuzz prefers the butter taste, so next time we will try the PMC-endorsed half-and-half (butter and margarine).
ReplyDeleteThe filling, however, was cherry soup. Next time I need to add a couple of tablespoons of flour or cornstarch or something equivalent. Or is there another solution, PMC?
Looks great. This is an historic posting: our first glimpse of Hogg, or is it?
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