CATEGORY

Cherry Pies

2008 CHEFSBEST® AWARD FOR BEST TASTE WINNER

Sara Lee

What Makes a Great Cherry Pie?

Just about the only thing as sweet and wholesome as cherry pie is the adolescent memories we associate with it.

The very best cherry pies begin with a bright, golden crust. When cut, the pie should burst with a vibrant cherry-colored filling.

The overall aroma of a quality cherry pie will waft and hang in the air, but never overwhelm. A great cherry pie will smell of fruit and toasted buttery notes.

Sweetness will be the first and most basic taste you experience, but high-quality cherry pies leave room for other elements. You should also sense a little saltiness mixed in with a balanced dose of tartness from the cherries.

Cherries have a distinct flavor, so your pie doesn’t need any extra zing. A good filling will communicate the fruit with sweet and sour notes that don’t taste artificial or candied. The crust will also be balanced, ideally containing both buttery and toasty notes.

The texture of a high-quality cherry pie will reveal its natural ingredients. You’ll be able to feel the different sensations of the fresh cherries, and the tender, flaky crust.

We know what makes a great cherry pie, but what makes a bad one?

Things to watch out for in cherry pie include a dull, gray color that seems artificial. You also want to avoid fillings that are starchy or gelatinous, and crusts that are tough or mealy.

Why is Sara Lee the best cherry pie?

ChefsBest selected Sara Lee as the best frozen cherry pie because of the brightness of the filling, which offered a tart, fresh cherry taste. The crust’s flaky texture was also a strength, and delivered pleasant toasty notes. The filling was chock-full of soft and juicy fruit, and the abundance of cherries offered a nice textural contrast to the flaky crust.

For more information and recipe ideas, please visit the Sara Lee website.

Other Leading Brands:

Mrs. Smith’s