Give your pie a clever name – and tell us about your crust and filling.
BOF Cherry Pie (aka Brandy Old Fashioned Cherry Pie)
Was your pie underbaked, overbaked or just right? What was your favorite part of the process?
The bake was just right, though I’d like to try a crust with lard in place of butter (soon) to see the difference that change would make. Working with the dough is always the best and most satisfying part. Our filling was tasty enough, but I used just a tad too much cornstarch and I’d also reduce the amount of brandy by half.
How did you add a Wisconsin touch to your flavors or decoration?
Sticking with the Brandy Old Fashioned till the end… one bake to go!
How did you do?