This easy sour cherry pie features homemade cherry filling, between a flaky, buttery pie crust. Not too sweet, with a hint of tartness, put this dessert at the top of the list and hopefully yours too.
Every summer my family goes to the store and buys a big tub of sour cherries. For those next few days, all we eat and dream about are sour cherries. If you are look for a fool proof pie dough and filling recipe then you have to try this.
Tapioca or cornstarch
No one likes a running, liquidy pie filling so here I am going to show you when to use what thickener at the right time.
Tapioca is a great thickener for pies. You can barley taste it n the pie and it will give it a jam like texture. If you are using tapioca, be sure that you are cooking the pie at low heat and you let it sit for at least 15 minutes to absorb the juices before spooning it into the crust.
Cornstarch is also a great thickener for pies. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time. Just be aware that too much cornstarch can create a slimy texture.
- 2 1/4 cups all purpose flour
- 1/3 cup water cold
- 3/4 cups Crisco
- Preheat the oven to 350. Grease the pan with a little bit of Crisco and flour until the pie dish is covered.
- Sift the flour into a large bowl. Take ⅓ of the flour and put it into another bowl. Add ⅓ water and mix the paste until there are no clumps.
- Cut the ¾ cups of Crisco into the sifted flour. Using a knife or a pastry cutter.
- Add the water and flour paste to the Crisco and flour. Use your hands to combine them. Do not over mix.
- Once the crust is well combined, place the crust onto a floured surface. Use a rolling pin to roll it out. As soon as the crust is big enough to cover the pie dish, transfer the crust to the pie dish
Sour cherry pie filling
- pie dough up above
For the filling
- 1 1/2 lb sour cherries pitted
- 1/2 tsp almond extract
- 1 tbsp lemon juice
- 3/4 cup sugar
- 1/3 cup cornstarch 1/3 cup tapioca instead for cornstarch
- 2 tbsp unsalted butter
- 1/2 tsp salt
- Prepare the pie dough recipe above. Pit sour cherries, discarding the pits and placing the cherries into a medium-sized bowl. Drain excess juice from the cherries and set aside.
- Mix sugar, cornstarch and salt in a small bowl, Then set aside. Preheat oven to 425°F.On a lightly floured surface, roll out half of the pie dough. Transfer to 9-inch round pie plate and trim excess dough away from the edge.
- Add the almond extract and lemon juice to the sour cherries. Toss gently. Add the dry mix and toss again until cherries are coated. Spoon the filling into the pie dish/crust, then discard the extra liquid. Dot pieces of butter on top of the filling.
- Roll out the other half into a rectangle. Using a knife or a pastry cutter, cut 1 inch strips . Carefully tread the strips over and under one another. Use a small knife to cut the excess crust. Crimp the edges with a fork. Brush the top of the crust with a little bit of milk and egg. If you want to be a bit more fancy, sprinkle a few slivered almonds.
- Transfer pie onto a baking sheet and bake in the preheated oven for 15 minutes. Turn the oven temperature down to 375°F and bake for an additional hour, or until crust is golden and the filling is bubbling. Cool for 1 hour and enjoy with a dollop of ice cream !