Tips and Techniques for the Flakiest Pie Crust Every Time Allow the pie to cool for at least 1 hour (preferably at least 4 hours). Pour the room-temperature pie filling into the chilled pie plate, sprinkle streusel crumb topping evenly over the top to cover, and bake for 30-35 minutes, or until golden brown and bubbling. When the cherry pie filling has almost cooled completely heat the oven. Add all of the streusel crumb topping ingredients to a medium bowl and combine everything well using a fork to mash and mix it until the mixture resembles lumpy sand with some visibly larger pieces. Once it’s room temperature, you can put a lid on it and place it into the refrigerator or freezer. Place the hot filling into glass canning jars and let cool to room temperature before using. Remove from heat, add almond extract, and all the mixture cool. Reduce the heat and simmer until the mixture is thickened enough to coat the back of a spoon (just a couple of minutes). Just BEFORE the cherry mixture starts to boil, add the slurry whisking constantly as the mixture comes to a boil. Next, return the pot with cherries back to medium-high heat.
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