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What to do with fresh Cherries?
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<blockquote data-quote="susiestar" data-source="post: 604913" data-attributes="member: 1233"><p>The amt of time to dehydrate depends on how thick and juicy what you dry is an how big it is. I know people who leave things all night but they do this a TON and they know that their oven will maintain at the right temp for the whole night. few people have the experience with their oven to do that. I would do it during the day and check it every 3 hrs at first and then when it started looking close I would check more often.</p><p></p><p>I forgot you had a dehydrator. I would use that as they are far easier to control and do not have the heat fluctuation that a reg oven has. Borrow one from the girls if you need to. Or send them home with the girls to freeze in their freezers.</p><p></p><p>Our heritage is German and Native American on that side. I have zero clue how the pie came to be. Not sure if it was a mistake, closely held secret, or someone just lost the original they cut from a boxtop eons ago. I collect cookbooks and often read them like novels and have NEVER run across anything like this pie.</p><p></p><p>The recipe seems easy enough, but I simply cannot get the traditional filling to set up right. I have real problems with any pudding type recipe that is cooked on a burner. I have zero clue why as I vastly prefer the cooked homemade to the instant box when it comes to pudding. A few years ago I got a copy of "Dessert in Half the Time" and it has a recipe for Pastry Cream that is very very close to the recipe for this pie filling. It is also vastly easier and faster. </p><p></p><p>This pie is unique. And yummy. And easy to mess up. My uncle once told his new wife that it was a crust filled with vanilla pudding that had cherries stirred in. She used instant vanilla pudding and giant Queen Anne cherries (VERY sweet) and put it into a graham cracker crust. Very much NOT what any of use were expecting. </p><p></p><p>As for cherry pie filling, YUM! If you want a fancy looking but super easy dessert, buy a package of cream horns and then cut them into sections. I cut them at the line between each swirl. You end up iwth cross sections of pastry filled with the cream. Lay those on their sides and spoon a bit of cherry pie filling (or any other flavor) on top of each slice. It doesn't get much faster, but it does get rave reviews. At least I always have.</p></blockquote><p></p>
[QUOTE="susiestar, post: 604913, member: 1233"] The amt of time to dehydrate depends on how thick and juicy what you dry is an how big it is. I know people who leave things all night but they do this a TON and they know that their oven will maintain at the right temp for the whole night. few people have the experience with their oven to do that. I would do it during the day and check it every 3 hrs at first and then when it started looking close I would check more often. I forgot you had a dehydrator. I would use that as they are far easier to control and do not have the heat fluctuation that a reg oven has. Borrow one from the girls if you need to. Or send them home with the girls to freeze in their freezers. Our heritage is German and Native American on that side. I have zero clue how the pie came to be. Not sure if it was a mistake, closely held secret, or someone just lost the original they cut from a boxtop eons ago. I collect cookbooks and often read them like novels and have NEVER run across anything like this pie. The recipe seems easy enough, but I simply cannot get the traditional filling to set up right. I have real problems with any pudding type recipe that is cooked on a burner. I have zero clue why as I vastly prefer the cooked homemade to the instant box when it comes to pudding. A few years ago I got a copy of "Dessert in Half the Time" and it has a recipe for Pastry Cream that is very very close to the recipe for this pie filling. It is also vastly easier and faster. This pie is unique. And yummy. And easy to mess up. My uncle once told his new wife that it was a crust filled with vanilla pudding that had cherries stirred in. She used instant vanilla pudding and giant Queen Anne cherries (VERY sweet) and put it into a graham cracker crust. Very much NOT what any of use were expecting. As for cherry pie filling, YUM! If you want a fancy looking but super easy dessert, buy a package of cream horns and then cut them into sections. I cut them at the line between each swirl. You end up iwth cross sections of pastry filled with the cream. Lay those on their sides and spoon a bit of cherry pie filling (or any other flavor) on top of each slice. It doesn't get much faster, but it does get rave reviews. At least I always have. [/QUOTE]
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What to do with fresh Cherries?
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