Question About Pie...

I want to make a cherry pie tomorrow for Father's Day. My dad and grandpa are coming over (and my mom and grandma too, lol) to spend the day with me, DH and DD.

I went on allrecipies.com and I found a recipe that sounds yummy, but there are two questions I have.

They say to use "potato starch" to make the syrup for the filling, but can't I just use cornstarch?

The other question is, they say to use a pizza stone or put tiles on the rack and whichever one I use to put foil over it.

I don't have a pizza stone or tiles to use. Why is this necessary? I've never used either before when making a pie, but then again, my pies are always hit or miss, so maybe this is what I should have been using all along.

I'm confused. Any insight into either one of these questions would be greatly appreciated.

TIA!

Re: Question About Pie...

hmmm

I suspect maple flavor may be a bit off putting since it would be rather unexpected in a cherry pie. I personally prefer using tapioca as a thickener for fruit pies.. it comes out less 'pasty'.

My cheating trick for cherry pie is to use frozen cherries...
I've never heard about the stone in the oven trick for a pie crust.. I know that acts as a heat sink and creates more even baking.. but I bet it isn't necessary if your oven is reliable.

I make the same crust for everything...

1 1/4 cups unbleached all-purpose flour

2 tablespoons confectioners' sugar
1/2 teaspoon table salt

8 tablespoons unsalted butter , chilled and grated

2 tablespoons vegetable shortening , frozen and grated

Mix dry ingredients together. cut in chilled fat with a pastry cutter. drizzle in ice water and gently combine until it sticks together. avoid over working. make a mound, cover with plastic, and chill.

roll out between 2 sheets of plastic. transfer to pie plate... add parchment paper to the center and fill with pie weights or dried beans. bake at 400 for about 18 min. Then add filling and bake.

Message edited 6/14/2008 10:49:18 PM.

Re: Question About Pie...

Posted by wannabemom

hmmm

I suspect maple flavor may be a bit off putting since it would be rather unexpected in a cherry pie. I personally prefer using tapioca as a thickener for fruit pies.. it comes out less 'pasty'.

My cheating trick for cherry pie is to use frozen cherries...
I've never heard about the stone in the oven trick for a pie crust.. I know that acts as a heat sink and creates more even baking.. but I bet it isn't necessary if your oven is reliable.

I make the same crust for everything...

1 1/4 cups unbleached all-purpose flour

2 tablespoons confectioners' sugar
1/2 teaspoon table salt

8 tablespoons unsalted butter , chilled and grated

2 tablespoons vegetable shortening , frozen and grated

Mix dry ingredients together. cut in chilled fat with a pastry cutter. drizzle in ice water and gently combine until it sticks together. avoid over working. make a mound, cover with plastic, and chill.

roll out between 2 sheets of plastic. transfer to pie plate... add parchment paper to the center and fill with pie weights or dried beans. bake at 400 for about 18 min. Then add filling and bake.

Re: Question About Pie...

oh, yeah, that sounds MUCH better.

I still personally prefer tapioca as a thickener. frankly, all I do is dump a couple bags of frozen cherries into a pot, and heat it up with a little orange zest, tapioca, and sugar. the juice comes out as the fruit melts... works every time