Ree Drummond makes a simple cherry pie with a secret ingredient she doesn’t tell her family about. pioneer The star has two versions of the pie, one with a top crust and the other with a simple crumb.
Ree Drummond adds 1 secret ingredient to his cherry pie recipe
Drummond made a cake as part of the Mother’s Day menu in the episode pioneer and shared a secret ingredient that makes a big difference in taste.
“A great cake has a fantastic topping, and a cherry is what you want,” he explained. She boiled two bags of pitted cherries in a saucepan with sugar.
Drummond also shared a special ingredient he adds for extra flavor. “It’s beautiful, simple and no frills,” he said. “But I like to add a bit of a secret ingredient, and I definitely don’t tell my household that I’m adding it.”
She continued, “Just a little balsamic vinegar. Of course, with cherry pie filling you want it to be nice and thick, so I add a mixture of lemon juice and cornstarch.”
pioneer Star increased the heat and allowed the mixture to bubble and thicken for 2 minutes. “When it’s done, it’s thick, shiny and delicious,” Drummond said. He took the stuffing off the heat and let it cool, then covered it and chilled it in the fridge.”
Drummond adds a twist to a standard cake base.
Drummond cooked up his secure crust but added a bit of sweetness. “It’s a sweet version of the perfect pie crust that I’ve been making for years,” she explained. “Cherry pie is a really tasty fruit pie because it’s not overly sweet. And this means that you can add a lot of vanilla ice cream. [or] sweetened whipped cream to the top.
After pouring the filling into the cake, he added the top cake. “One of the hardest parts of a two-crust pie is getting the top crust in one piece,” he noted. “Helps roll it on the roller that holds it together”
Drummond removed the excess dough with a sharp knife and folded the edges. He finished the bark with a simple curl. “I’m not going to win any awards for excellence, but my family doesn’t have to be perfect,” the Food Network host said.
He cut vent holes in the top crust and brushed it with a beaten egg. Drummond then sprinkled sugar on top and baked on a foil-lined baking sheet in the oven at 375 degrees F for 50 minutes.
The full recipe is available on the Food Network website.
The Pioneer star will easily crumble a cherry pie
Drummond also makes crumbly cherry pie, which eliminates the need for a top crust. She wrote about the recipe in a 2021 post on The Pioneer Woman website when she made it for Thanksgiving dessert.
“The filling in this recipe is based on frozen cherries, which are easy to find in the freezer all year round,” Drummond explained. “Cook them on the stovetop with sugar until they bubble and then add balsamic vinegar to make it more interesting. It can be made the day before serving along with brown sugar chips and a perfect pie base.”
Drummond answered some frequently asked questions, including whether to use fresh or frozen cherries. “If it’s not peak cherry season, it’s best to use frozen cherries for the pie,” she wrote. “It saves you the hassle of peeling 2 pounds of cherries and no one will notice the difference.”
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