Sour Cherry Pie
Ingredients
(Pie Crust of Choice)
Filling-
1/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup slivered almonds, chopped or ground in the food processor
2 pounds pitted sour cherries
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
Egg wash or milk for glaze
Raw sugar for garnish
Procedure
Preheat oven to 425 F. Roll out half the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate. Trim overhang to 1 inch and refrigerate crust.
In a small bowl, mix together the flour, sugar, and almonds. In a large bowl, toss together the cherries and vanilla. In a separate bowl, mix together the brown sugar, cornstarch, and salt. Just before adding the filling to the pie plate, toss the fruit in the brown sugar mixture. Brush the rim of the bottom crust with egg wash or milk.
Put the bottom crust on a baking sheet. Pour the almond mixture into the crust. Pour the filling on top. Roll out the second half of the dough, cut it into lattice strips, and arrange them over the filled pie. Trim the edges and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge in whatever pattern you like. Brush the top crust with egg wash or milk and sprinkle it with raw sugar.
Bake the pie for 20 minutes, turning it once, halfway through. Lower the temperature to 350 F and bake it for 30 or 40 minutes more, until the crust is golden and fully baked and the juices have thickened. Remove the pie to cool completely, at least 1 hour.
This pie can be refrigerated up to one week, covered in plastic wrap. Let it come to room temperature before serving, or warm in a low oven. It can be kept frozen for up to 2 months: Wrap it in plastic and then foil, and let it come to room temperature before serving.
Ingredients
(Pie Crust of Choice)
Filling-
1/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup slivered almonds, chopped or ground in the food processor
2 pounds pitted sour cherries
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
Egg wash or milk for glaze
Raw sugar for garnish
Procedure
Preheat oven to 425 F. Roll out half the dough into a circle about 11 inches in diameter. Transfer it to a 9-inch pie plate. Trim overhang to 1 inch and refrigerate crust.
In a small bowl, mix together the flour, sugar, and almonds. In a large bowl, toss together the cherries and vanilla. In a separate bowl, mix together the brown sugar, cornstarch, and salt. Just before adding the filling to the pie plate, toss the fruit in the brown sugar mixture. Brush the rim of the bottom crust with egg wash or milk.
Put the bottom crust on a baking sheet. Pour the almond mixture into the crust. Pour the filling on top. Roll out the second half of the dough, cut it into lattice strips, and arrange them over the filled pie. Trim the edges and tuck the top crust over the rim of the bottom crust to form a tight seal. Crimp the edge in whatever pattern you like. Brush the top crust with egg wash or milk and sprinkle it with raw sugar.
Bake the pie for 20 minutes, turning it once, halfway through. Lower the temperature to 350 F and bake it for 30 or 40 minutes more, until the crust is golden and fully baked and the juices have thickened. Remove the pie to cool completely, at least 1 hour.
This pie can be refrigerated up to one week, covered in plastic wrap. Let it come to room temperature before serving, or warm in a low oven. It can be kept frozen for up to 2 months: Wrap it in plastic and then foil, and let it come to room temperature before serving.
Cherry pie is my favorite!
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