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Meredith K.

This weekend,I made a sour cherry pie,using muscuvado sugar to macerate the cherries for an hour.Then used 2 Tbsp. tapioca starch with 1/4 cup of white sugar to blend with some of the maceration[?] liquid.In short,delicious,but too much liquid in the pie.


Meredith - I love the sound of muscavado! Sorry about it having too much liquid though, I know how frustrating that is.


Help! I love sour cherry pie, and this recipe sounds wonderful. However, I need to use alternates to sugar - stevia, honey, agave. Any suggestions? Thanks in advance for your help!


Never mind... I figured it out.


Oh good! What did you end up doing? I was going to do some research for you because I don't know off the top of my head how to convert it.


One of these days I'll remember to write stuff down as I experiment! But I believe I used 3/4 cup of amber agave & honey (split about half and half) instead of the cup of sugar. I went overboard and doubled the tapioca to 6 tbls, but ended up having to add some liquid. For extra liquid I added a combination of some extra amaretto (which I used instead of brandy) and some of the water that the sour cherries were packed in. It came out really well, although I overfilled the crust so it kind of puked over the sides. Also, I used whole wheat pastry flour for the crust. That made it a bit difficult to work with, so next time I'm going to use white whole wheat flour. But all in all, a successful experiment. Thanks for the good base to start from!


Hi Melissa, I really hate gummy filling. I've always mixed corn starch and tapioca flour. Although I've never been 100% satisfied with the result, I didn't know how to improve. But, after I read this post, I'd like to try your way. I have a question. How much instant tapioca do you personally use? 2-3 Tablespoons is too vague for me. I'd like to know your preference. Thank you. Reiko


Kathy - love the sound of amaretto, I'll bet it went really well with the cherries!

Reiko- I use 2 tablespoons but I like it runny. I'd say if you like it slightly firmer than runny to go with 2 1/2 tablespoons, and if you like it pretty firm, go with 3.

Robert Hillyer

Liquor soaked cherries? Try Clear Creek's Oregon Kirschwasser! Mr. McCarthy makes a spirit that blows the French fire water out of the water! I used it as a base for a dark cherry amaro a few years ago.

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