"Cherry pie: It's one of the most classic desserts that you can order at a diner, and your grandmother probably had her favorite recipe recorded for posterity. With its bold, red hue, cherry pie is seductive, and it tastes best when made with in-season fruit. Nonetheless, if you're craving a cherry pie in the middle of winter, you wouldn't be wrong to seek out a high-quality store-bought pie filling to pick up the slack."
"To find the best one, I tried several different name- and store-brands, making note of their flavors, textures, and appearances before covering them with foil (simulating the effect of a top crust), then baking them at 425 F for 30 minutes. After I tried each brand, I ranked them from worst to best. You can find more information on methodology at the end of this article."
"I thought I had left Duncan Hines behind when I stopped attending children's birthday parties. I could easily eat a tub of that frosting in one sitting, especially the chocolate flavor. But as I grew older, I found more satisfaction in my great-grandmother's frosting recipe and other, more refined recipes. Unfortunately, I found that Duncan Hines' Wilderness cherry pie filling and topping coated my palate with sugar the same way its frostings did."
Several name-brand and store-brand canned cherry pie fillings were evaluated for flavor, texture, and appearance. Fillings were covered with foil to simulate a top crust and baked at 425 F for 30 minutes before ranking. Canned fillings were found to vary widely in sweetness, color, and mouthfeel. Some fillings benefit from pairing with a high-quality store-bought pie crust or from additions such as pineapple or pomegranate juice to brighten flavor. Duncan Hines Wilderness cherry pie filling lacked added coloring and presented as brown and dull, and its topping tasted excessively sugary to the palate.
Read at www.tastingtable.com
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