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Blog

Sour Cherry Pie

Patricia Reitz

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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?  

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This pie is a cinch to make.  Just line a pie plate with a bottom crust.....

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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! 

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Make someone's day.  Make pie! 

Items used to make this recipe:


Sour Cherry Pie

makes one pie

Printable Recipe

Ingredients

  • 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

Directions

  1. Roll bottom crust and place in glass or ceramic pie plate.
  2. In a medium mixing bowl, stir together the cherries, tapioca, sugar, lemon juice, lemon zest, and salt; pour into prepared pie plate.
  3. 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.
  4. 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.
  5. Bake pie for 60-75 minutes, or until the filling bubbles; cover edges of pie with foil if it starts to get too brown.