Sour cherries may not be good eating out hand, but they make the BEST cherry pies! But they're season is very short, only appearing at the market for a week or two each spring, so I pit and flash freeze them (here's how) so I can enjoy that fresh springtime flavor any time of year.
And hey, if you have a batch of super flaky all-butter crust in the freezer too, you could whip a pie up in no time. Seriously, can you imagine how happy you'd be to enjoy gorgeous pie to you on a cold winter day? Your birthday? Valentine's day? Today?
This pie is a cinch to make. Just line a pie plate with a bottom crust.....
Stir together the pie filling and pour it in, top with a lattice crust, and bake. Use a cherry crust cutter to decorate your pie, if you like. I like!
Make someone's day. Make pie!
Sour Cherry Pie
makes one pie
- double crust recipe (here)
- 2 pounds sour cherries, stemmed and pitted (fresh or frozen)
- 1/3 cup tapioca starch
- 1 cup granulated sugar
- juice and zest of 1 lemon
- 1/2 teaspoon fine salt
- optional egg wash and turbinado sugar for the crust
- Roll bottom crust and place in glass or ceramic pie plate.
- In a medium mixing bowl, stir together the cherries, tapioca, sugar, lemon juice, lemon zest, and salt; pour into prepared pie plate.
- Roll top crust and cut into 1/2-inch thick strips, place on pie filling, weaving to form a lattice crust (as shown); trim excess crust from pie plate.
- Place pie plate on half sheet pan and brush top crust with beaten egg wash (whole egg and 1 tablespoon of water) or cream; sprinkle with turbinado sugar.
- Bake pie for 60-75 minutes, or until the filling bubbles; cover edges of pie with foil if it starts to get too brown.