13 July 2009
Jonski Papa is a big fan of cherry pie, and it’s sour cherry season, so I decided to make a pie. I was startled to find that none of my cookbooks had a recipe for cherry pie. So I used this recipe from allrecipes.com. Elsewhere (in the same search) I came across recipes that mentioned you could use pearl tapioca instead of quick-cooking. I had to make a special trip to the grocery store for the tapioca (it’s not something we use regularly!), and the organic pearl tapioca came in a smaller package than quick-cooking, so that’s what I bought.
My first clue that I might have done something wrong was when I removed the baked pie and noticed white balls near the top. Uh-oh – the pearls did not dissolve! The ones further down in the filling were soft enough that they were unnoticeable, but the ones near the top were kind of crunchy. Cherry pie is not supposed to be crunchy! What did I do wrong?? Maybe I drained too much of the juice from the pitted cherries? Maybe a full crust instead of a lattice would have made them soft? Or rather, what is the proper way to use pearl tapioca?? I dunno. I guess I’ll have to get more cherries this week and try again…