Homemade SOUR CHERRY PIE | The absolute best!!!
Quite possibly the finest homemade pie we’ve ever made, this SOUR CHERRY PIE is phenomenal.
Really good pie recipes are shared and treasured, and I know cottage-goers will agree that homemade pies are the quintessential cottage dessert. In my mind, fruit pies are especially perfect for the cottage setting.
Every time we post a pie recipe, I say the same thing: practice makes perfect. Don’t worry if you’re new to pie making; you don’t need too much practice to perfect it. I bet you’ll have it down pat by pie number three.
The technique is the real key to a good pie, and the equation is simple: start with our foolproof PIE DOUGH recipe, fill it with flavourful fresh fruit, bake it until it’s bubbly and the crust is golden, then give it enough time to cool so the filling sets. See? Really simple!
Sour cherries have a uniquely tangy and tart flavour like nothing you’ve ever tried. I think they’re best enjoyed as we’ve done here – in a homemade SOUR CHERRY PIE.
FILL ‘ER UP!
The filling for this pie was like a culinary cliffhanger – things went bad, then got good. The bad part was pitting the sour cherries. I started pitting them using a conventional cherry pitter and became frustrated when the pits kept getting stuck in the tool.
Then I realized I could pit them much easier by holding the cherry in one hand and coaxing the pit out and away my opposite thumb. Pretty soon I had this rhythm going and lifted myself out of the pits of despair.
Last thing on the filling is to expect your excitement to build when you add our secret ingredient to the filling, pure almond extract. Cherry pie lovers will swoon on their first bite – amazing, right?
THAT UPPER CRUST!
Once the filling is ready and has been spooned into the pie crust, the fun part begins: the upper crust.
I try to vary the looks of the pies I make and experiment with the all-important upper crust. In this case, I really threw caution to the summer wind and tried to arrange strips of pie dough to look like a tartan or plaid pattern. Is it perfect? No. Do I still like it? Yes. Will I try something different next time? You bet! Have fun decorating your pies, and always remember, they still taste really good even if their design looks a bit funky!
BAKE & SERVE
I have to admit, even a seasoned pie maker like myself was astounded by the enticing, appetizing aroma of this particular pie as it baked.
Serving the pie with nothing more than vanilla ice cream is suggested, keeping the focus on the fruit flavour. Talk about those sour cherries being perfect and wonderful, right? Your first bite will make you very, very happy!
Well, that’s been our experience with this SOUR CHERRY PIE, a definite keeper.
SOUR CHERRY PIE – a stellar baked treat that’s perfect for your next weekend at the cottage.
2 discs of pie dough
For the filling:
2 lb. of sour cherries, pitted
½ teaspoon of pure almond extract
½ teaspoon of lemon juice
1 cup of granulated sugar
¼ cup of cornstarch
¼ teaspoon of kosher salt
2 tablespoons of butter
For the egg wash:
1 egg, room temperature
1 tablespoon of water
1) Prepare pie dough recipe. Refrigerate two discs of dough for at least one hour before use.
2) Pit sour cherries, discarding the pits and placing the cherries into a medium-sized bowl. Set aside.
3) Mix sugar, cornstarch and salt in a small bowl. Set aside.
4) Preheat oven to 425°F.
5) On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter. Transfer to 9-inch round pie plate and trim excess dough away from rim.
6) Drain excess juice from the cherries, then add the almond extract and lemon juice. Toss gently. Add the dry mix and toss again until cherries are coated. Evenly spoon cherry mixture into the dough-lined pie plate. Cut butter into small pieces and nestle them into the cherry filling. Set aside.
7) Roll out second disc of pie dough to 14-inch round. Create preferred design for the pie top and carefully place on top of pie.
8) Trim off excess dough and crimp the edge of the top crust to the lower one.
9) Beat egg with water. With a pastry brush, carefully brush egg wash on the upper crust and the edge detail.
10) Transfer pie onto a baking sheet and bake in the preheated oven for 15 minutes. Turn the oven temperature down to 375°F and bake for an additional hour, or until crust is golden and the filling is bubbling.
11) Cool pie to room temperature. Serve with vanilla ice cream.
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