Sour Cherry Pie + A recipe

Please note:

This recipe will work for both sour and sweet cherries, but you will
need to adjust the lemon juice quantity.

SOUR CHERRY PIE

STEP 1 – CRUST INGREDIENTS

• You can make your own crust or you can buy a pre-made 2-pack of deep dish frozen pie crusts from the grocery store.

STEP 2 – FILLING INGREDIENTS

• 1 cup, plus 1 tablespoon sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 5 cups of pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)

• 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)

• 1/2 teaspoon vanilla extract

• 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

• 1 tablespoon (about) milk

STEP 3 – INSTRUCTIONS

1. Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in a medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

2. Roll out dough or place frozen pie crust in a 9-inch glass pie dish. Trim.

3. Transfer filling to dough-lined dish, mounding slightly in the centre. Dot with butter.

4. Roll out another dough ball or cut a thawed pie crust into strips. Arrange dough strips on top of the filling, forming a lattice. Trim.

5. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.

6. Place the sour cherry pie on a rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F and bake pie until the filling is bubbling and the crust is golden brown.

7. Transfer pie to a rack and cool completely.

8. Cut into wedges and serve with vanilla ice cream.

9. ENJOY!