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
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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
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1 cup, plus 1 tablespoon sugar
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3 tablespoons cornstarch
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1/4 teaspoon salt
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5 cups of pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
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1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
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1/2 teaspoon vanilla extract
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2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
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1 tablespoon (about) milk
STEP 3 – INSTRUCTIONS
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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.
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Roll out dough or place frozen pie crust in a 9-inch glass pie dish. Trim.
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Transfer filling to dough-lined dish, mounding slightly in the centre. Dot with butter.
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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.
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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.
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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.
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Transfer pie to a rack and cool completely.
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Cut into wedges and serve with vanilla ice cream.
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ENJOY!