Comments on: Pie Just Tastes Better When Cast Iron Cookware and Coals Are Involved

By: Doyle Bailey

Doyle Bailey — Tue, 14 Jul 2009 14:17:32 +0000

That looks absolutely delicious. I totally agree about things tasting better in cast iron. We use it every day.

By: Tim Wilson

Tim Wilson — Mon, 13 Jul 2009 22:58:40 +0000

So, one other note on this — the one modification we make to the recipe, due to the size of the dish we use, is that we use 3 14.5 oz. cans of cherries rather than 2 16 oz. cans. But, we don’t modify the “sauce” quantity at all. The liquid/cornstarch mix certainly thickens up really well. If anything, I would have thought we continued to heat the liquid/goo *too long*. One site recommended tapioca instead of cornstarch, especially for fillings with “acidic fruits like cherries,” so we may try that next.

By: Mom

Mom — Mon, 13 Jul 2009 21:37:12 +0000

What a beautiful pie! Dad, you, and now Benton go to a lot of trouble (by my standards) to make food appealing and delish. My mouth is watering for my favorite flavor of pie. If cornstarch goes bad, it would have gone bad at our house: one box lasts more than a decade on our shelf, I am sure, and it continues to thicken things. Maybe you just need to add more, or reduce the juice, or…well, that’s all I know to suggest. Maybe the more frequent baker will respond, but I bet it is via e-mail!