Sour Cherry Pie Recipe

Sour Cherry Pie Recipe

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Sour cherry pie is one of my all-time favorite desserts. The sweet-tart flavor of the cherries combined with a buttery crust creates a taste that is simply irresistible. I remember the first time I tried sour cherry pie at a family gathering. The moment I took a bite, I was hooked! Now, I make it every summer when cherries are in season. If you are looking for a delicious sour cherry pie recipe, you are in the right place.

Why Choose Sour Cherries?

Sour cherries, also known as tart cherries, have a unique flavor that sets them apart from sweet cherries. They are smaller and have a bright red color. The tartness balances perfectly with sugar, making them ideal for pies.

Using sour cherries in your pie gives it a refreshing twist. They bring a delightful zing that sweet cherries just cannot match. Plus, sour cherries are packed with antioxidants and vitamins, making your dessert a bit healthier.

Ingredients for Sour Cherry Pie Recipe

Before I start baking, I always make sure I have all my ingredients ready. Here’s what you will need for this sour cherry pie recipe:

Pie Filling:

  • 4 cups fresh or frozen sour cherries, pitted
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/4 teaspoon salt

Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, chilled and cubed
  • 6 to 8 tablespoons ice water

How to Make Sour Cherry Pie

The pie crust is just as important as the filling. A flaky, buttery crust makes all the difference. Here’s how to prepare it:

  1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar. Stir them together to mix well.
  2. Cut in Butter: Add the chilled butter to the bowl. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Ice Water: Gradually add ice water, one tablespoon at a time. Mix until the dough starts to come together. Be careful not to overwork it.
  4. Chill the Dough: Divide the dough into two balls and flatten them into disks. Wrap in plastic wrap and refrigerate for at least one hour.
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Preparing the Cherry Filling

While the dough is chilling, I focus on the cherry filling. The filling is where the magic happens:

  1. Combine Ingredients: In a large bowl, mix the pitted sour cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and salt. Toss everything together gently to coat the cherries evenly.
  2. Let it Rest: Allow the mixture to sit for about 15 minutes. This lets the cherries release their juices and makes for a flavorful filling.

Rolling Out the Pie Crust

Once the dough is chilled, it’s time to roll it out. Here’s how I do it:

  1. Flour the Surface: Lightly flour your work surface and rolling pin to prevent sticking.
  2. Roll the Dough: Take one disk of dough from the fridge. Roll it out into a circle about 12 inches in diameter for the bottom crust.
  3. Transfer to Pie Pan: Carefully transfer the rolled-out dough to a 9-inch pie pan. Trim any excess dough hanging over the edges.

Assembling the Sour Cherry Pie

Now comes the fun part: assembling the pie!

  1. Add Filling: Pour the cherry filling into the prepared pie crust. Make sure to spread it evenly.
  2. Top Crust: Roll out the second disk of dough in the same way you did the first. Place it over the filling. You can either cover the pie completely or cut slits for a lattice top.
  3. Seal the Edges: Crimp the edges of the pie crust together to seal in the filling. This also gives it a nice decorative touch.
  4. Brush with Egg Wash: For a golden finish, brush the top crust with an egg wash made from one beaten egg and a tablespoon of water.

Baking the Pie

Baking the pie is where the aroma fills your kitchen. Here’s how to do it:

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Bake: Place the pie on a baking sheet to catch any drips. Bake for about 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
  3. Cool: Once done, let the pie cool on a wire rack for at least two hours. This helps the filling set up nicely.
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Serving

Sour cherry pie is delicious on its own, but here are some serving ideas to take it to the next level:

  • With Ice Cream: A scoop of vanilla ice cream on top of warm pie is heavenly.
  • Whipped Cream: Lightly sweetened whipped cream adds a lovely touch.
  • Cheese Pairing: A slice of sharp cheddar cheese complements the tartness of the pie perfectly.

Storing Leftover Pie

If you have any leftovers (which is rare in my house), storing the pie is easy:

  • Room Temperature: You can keep the pie at room temperature for up to two days.
  • Refrigerator: For longer storage, cover the pie with plastic wrap and refrigerate for up to a week.
  • Freezing: To freeze, wrap the pie tightly in plastic wrap and aluminum foil. It can last for up to three months.

Tips

Over the years, I have picked up a few tips to ensure my sour cherry pie turns out perfect every time:

  • Use Fresh Cherries: If possible, use fresh sour cherries when they are in season for the best flavor.
  • Taste the Filling: Adjust the sugar based on the tartness of your cherries. Some might need a little more sugar.
  • Don’t Rush the Cooling: Allowing the pie to cool completely helps the filling set and makes for easier slicing.

Enjoying Your Sour Cherry Pie Recipe

Baking a sour cherry pie is a delightful experience. The combination of tart cherries and a flaky crust creates a dessert that is hard to resist. Whether for a family gathering or a quiet evening at home, this pie is sure to impress. Next time you have a craving for something sweet and tangy, give this sour cherry pie recipe a try. I hope you enjoy every bite as much as I do!