What Are Frozen Pie Cherries?

Frozen pie cherries are different from regular pie cherries. They have been made into pies with some modifications. These modified pies include filling them with fruit or other ingredients like nuts, chocolate chips, etc. In addition to these modifications, they are often flavored with various fruits and spices such as cinnamon, nutmeg, cloves and others.

How Do You Make Frozen Pie Cherries?

There are two ways to make frozen pie cherries. One way involves freezing the berries before adding them to the pie crust. Another method involves boiling the berries and then placing them in a water bath. Then they are placed in a pie pan and baked at high temperature until cooked through (about 45 minutes). Both methods result in delicious pies!

The first method requires that you freeze the berries prior to making your pies. If you do not want to use the second method, you can simply boil the berries and place them in a water bath.

Why Should I Use Frozen Pie Cherries?

If you don’t have time to wait for the pie crust to cool down after it’s finished baking, then frozen pie cherries will save your time. You’ll only need to add fresh berries when needed. You won’t have any problems with overbaking because they’re already cooled down. Other benefits of frozen pie cherries are that they retain their freshness for a longer time and the baking time is shorter.

What Are The Advantages Of Regular Pie Cherries?

If you use regular pie cherries, then your pies will contain fewer preservatives since the pies don’t have to be kept frozen. Your pies will taste great since they’re not overbaked. You can easily serve more people with regular cherries since they can be baked for a longer period of time.

What Is The Best Way To Store Pie Cherries?

If you want to preserve the freshness of pie cherries, then your best bet is to freeze them when they’re in season. You can also dry them if you would like to use them at a later time. Freezing or drying the cherries will help them retain their nutrients, flavor and color.

Sources & references used in this article:

Cherries by WS Brown – 1932 – ir.library.oregonstate.edu

Cherries by UP Hedrick – 1915 – JB Lyon

Tree Shaker Saves Our Cherry Pies by E Serfustini, C Brennand – Citeseer

Preserving Cherries by NE ROBERTS – naldc.nal.usda.gov

Sweet and tart cherry varieties: descriptions and cultural recommendations by CP Brennand, E Serfustini – 2010 – digitalcommons.usu.edu

Codling moth attacks cherries by S Brown, R Way, D Terry – 1989 – ecommons.cornell.edu

Apples^ Cherries Pears^ Plums and Other Fruit Trees by DC Mote – Journal of Economic Entomology, 1926 – academic.oup.com

Growing cherries in Virginia by F Blackberries, F Grapes – naldc.nal.usda.gov

Sweet and sour cherries: linkage maps, QTL detection and marker assisted selection by RP Marini – 2009 – vtechworks.lib.vt.edu

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