As I discussed last weekend, the cherry pie I made used less than half of the cherries I had bought. So of course I had to make something else with cherries (I didn’t want to make the same pie twice — that would defeat the purpose!), so I looked in the index of the Four & Twenty Blackbirds Pie Book (the same book as the recipe for last week’s pie came from) under “cherries”, and saw the intriguing “Cherries and Cream Pie” was on page 122. I was a bit puzzled because I thought I would have seen this recipe when I scanned the cookbook for interesting recipes last time, but figured I’d give it a try anyway.
When I got to page 122, I saw why I hadn’t noticed it: the recipe was for “Peaches and cream pie”, and it said absolutely nothing anywhere about cherries. There was an oblique note on the side that said “This recipe is equally delicious with any ripe summer fruit”, but it gave no hints as to how any other fruit ought to be prepared or if any other recipe adjustments were required. Still, I had a pound and a half of cherries, and this recipe could use a pound of them, and hey, Prunus. After going grocery shopping, I also ended up with a pint of fresh lowbush (“wild”) blueberries from Maine, and figured I could add some to help fill in the rather large voids left between the cherries.
It didn’t really work out the way I would have liked. I clearly had too much fruit, and after cutting out a slice, it was clear that there was too much liquid and the “custard” part of the filling had not completely set. My crust was also much thinner than the authors’ and had holes in some spots. It still tasted good, and it was lower-calorie than the regular pastry-crust cherry pie I made last by a good margin. But I won’t be trying this one again (at least not in this variation) without a proper recipe.
Here’s how it went:
Since this was a bit of a one-off, I’m not publishing any nutrition data.