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Average Rating:
Total Reviews: 4
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By ADMIN CUST SVC
Knoxville, TN
on September 07, 2012
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Update: The culinary team has added the baking temperature of 350 degrees F/180 degrees C.
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By lmarq_816694
Buchanan, GA
on August 27, 2012
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Fortunately, I watched the TV episode because the recipe is confusing. So I make the dough, put it in the fridge, then roll it out. Now what? The TV episode told me to bake the shell first, let it cool, then add the filling; however, the written recipe isn't clear. I decided to bake the shell at 350 for 25 minutes. For the filling I used a "cherry pitter." I didn't think I'd have to cut them each in half to remove the pits as Laura does on the show. I was wrong...next time I'll cut them in half to prevent them from rolling off the plates while the dinner guests dig in. Yes, it was funny to see folks stabbing at a rolling cherry before it hit the table. Maybe it is better that way. Comic relief. After adding the filling and baking it for 25 minutes it turned out great and it was delicious. The custard set perfectly and the crust was crispy. Just watch your cherries.
By nani_89
san francisco, ca
on July 27, 2012
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I LOVED it! I also had to increase the cooking time to 40 minutes for it to fully set.
By kookee
on May 31, 2012
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Excellent. Had to increase the cooking time to 40 minutes for it to set fully. I pressed the dough into the pan rather than rolling it, which worked fine -- next time I'll use a food processor or mixer for the dough, less messy. Took about 1 lb. cherries (2C, approx 50. Impressive.