Fresh Sour Cherry Pie Food

THE BEST TART CHERRY PIE YOU'LL EVER EAT

Steps:

• Make the pie dough and shape the crust in a pie pan ahead of time, then store covered in the fridge. You can follow my recipe for an all butter flaky pie crust, use your favorite recipe, or a store-bought crust.
• To make the tart cherry pie filling: add frozen tart cherries, sugar, cornstarch, flour and almond extract to a large pot and place over medium heat. After 5 minutes or so, the cherries will thaw, begin to break down and the sugar will melt. Stir frequently during this time. Add in butter and amaretto and continue to stir. After another 5-10 or so minutes, the mixture will begin to thicken and start to bubble along the edges. Once the filling begins to stick slightly to the back of your spoon, remove it from the heat and set aside to cool off.
• Preheat your oven to 350 degrees F.
• While your oven preheats, make the dutch crumble topping: in a medium bowl, mix together the flour, brown sugar and oats. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles clumpy wet sand. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge for 5 minutes or until ready to use.
• Remove pie pan with pie crust from the refrigerator and place pie pan onto a large baking sheet. I do this to avoid any spillage that may happen as the pie filling bubbles and bakes. Pour cooled tart cherry pie filling into the crust, then top filling with the dutch crumble topping.
• Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the crumble is slightly golden brown. Check pie after 30 minutes to make sure the crust isn't burning. If it is getting too golden brown, simply cover pie edges with foil or pie shield.
• Allow pie to cool on a wire rack until completely cooled before cutting into it (this is annoying, but if you cut into it before then the pie filling won't be set). The longer the pie rests, the easier it is to serve! Can be made a few days ahead of time. Pie is best served at room temp or just slightly warm. Serves 9. Great with vanilla bean ice cream. Enjoy!

MARTHA'S SOUR CHERRY PIE

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

SOUR CHERRY HAND PIES

Steps:

• Whisk together flour, 1 tablespoon sugar, and 1 1/2 teaspoons salt in a bowl. Cut butter and shortening into flour mixture with two forks until it resembles small peas. Whisk together 1 egg and 1/3 cup ice water. Gradually stir egg mixture into flour mixture with a fork, just until dough begins to form a ball (add more water, 1 tablespoon at a time, if necessary).
• Divide dough into 12 balls. Working one piece at a time, on a lightly floured surface, flatten balls and roll into 6-inch circles. Stack circles between layers of parchment, cover with plastic wrap, and chill, at least 1 hour and up to 24 hours.
• Pulse cherries in a food processor until chopped, 6 to 8 times. Cook cherries (and any accumulated juices), cornstarch, remaining 1/2 cup sugar, and remaining 1/4 tea- spoon salt in a medium saucepan over medium heat, stirring often, until thickened, 5 to 7 minutes. Stir in almond extract. Cool completely.
• Preheat oven to 425°F. Line two baking sheets with parchment.
• Let dough rounds stand at room temperature for 15 minutes. Beat remaining egg in a bowl. Working with one circle of dough at a time, brush edges with egg and spoon 2 rounded tablespoons cherry mixture into center. Fold dough over filling and press edges with a fork to seal. Place on pre- pared baking sheets. Brush pies with egg and sprinkle with additional sugar. Freeze 20 minutes.
• Bake, rotating pans once, until golden, 22 to 25 minutes. Cool on a wire rack 15 minutes before serving.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

BUBBY'S SOUR CHERRY PIE

Steps:

• In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to two 9-inch pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then with some sugar. Chill the pies in the refrigerator at least 30 minutes before baking.
• Preheat the oven to 475 degrees F.
• Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.

FRESH CHERRY PIE

Steps:

• Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.

TART CHERRY LATTICE PIE

Steps:

• Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract. , On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil., Bake until crust is golden brown and filling is bubbly, 40-50 minutes. Remove foil. Cool on a wire rack.

FRESH SOUR CHERRY PIE

Steps:

• Cut flour, Crisco, and salt together using a pastry blender or two knives until pea-sized consistency. Set aside. Beat egg and add vinegar. Add cold water until mixture equals 1 cup. Mix liquids with flour mixture using hand or fork. Divide into four sections. Chill at least 2 hours in wax paper.
• Combine cherries, sugar, and butter in a medium-sized sauce pan. Stir. Combine cornstarch and water. Mix well. Pour mixture over cherries and stir well. Bring the cherry mixture to a boil over medium heat until thick. Remove from heat. Stir in almond extract.
• Roll out one section of pie crust to about 12-inches. Press into a 9-inch pie pan, leaving about a one-inch excess over the edge. Pour filling into the crust. Roll out another section of pie crust to about 11 inches. For a double-crusted pie, place the crust on top of the filling. Roll the edges together and crimp the edges to seal. For lattice, cut into ¾-inch wide strips. Lay half the strips horizontally across the pie. Fold half the strips back on themselves. Lay one strip of pie crust vertically over the pie. Lattice one side of the pie crust, then the second half. Crimp the edges to seal. Gently brush the crust with milk or egg white. Bake at 425 for 10 minutes, then lower the temperature to 375 and bake another 40-50 minutes.

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST

Steps:

• For crust:
• Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
• For filling:
• Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.
• Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. 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.
• Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.

CHERRY PIE

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

FRESH SOUR CHERRY PIE

Steps:

• 1. Mix the Sugars, Salt, Cinnamon, and Tapioca together.
• 2. Put half of the Pitted Cherries on the bottom of an (uncooked) pie crust.
• 3. Top Cherries with half of the Sugar mixture. Spread Sugar mixture around evenly over Cherries.
• 4. Evenly dot with pieces of the Butter. Add remaining Cherries and top with remaining Sugar mixture. Be sure to spread sugar mixture evenly over cherries.
• 5. Top Cherrie Filling with (uncooked) pie crust. Finish pie crust edge. Sprinkle sugar over top crust. Cut slits in top crust. Put aluminum foil around edges. Bake in 400°F oven for 1 hour. Remove foil from edges and cook longer if edges need to be more golden brown.
• 6. I cover a large pizza pan with aluminum foil and then put pie on the pan to bake. This will keep the pie juices from dripping on the bottom of the oven.

SOUR CHERRY CRUMBLE PIE

Steps:

• Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
• For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
• For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
• Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.

HOMEMADE CHERRY PIE

Steps:

• Make crust. In a food processor, pulse flour, sugar and salt to blend. Add cubed butter and lard and pulse on/off until mixture resembles coarse meal. You should still see pieces of butter and lard. Transfer mixture to bowl and add 5 tablespoons of ice water. Mix with a fork until dough starts to clump together. If too dry, add more ice water by teaspoonfuls until you can gather dough into ball. Divide in half and flatten each half into a disc. Wrap tightly in plastic wrap and refrigerate for AT LEAST 1 hour.
• Preheat oven to 425º. About 15 minutes or so before dough is ready to roll, make filling. In bowl, combine drained cherries, 1 cup sugar and tapioca. Set aside and let sit for 15 minutes.
• In small dish, whisk together egg and milk, set aside.
• Remove 1 disc of dough. Lightly flour work surface and rolling pin. Roll dough from center out, turning frequently and adding more flour if sticking. Transfer dough to glass pie dish and gently press into place. Trim excess dough but leave some overhang. Patch any holes or tears with dough scraps. Return to refrigerator while you roll the 2nd disc for the top.
• As with the bottom, roll the top disc into a large round to top the pie. Remove bottom crust in the plate from refrigerator. Fill with cherry mixture and then dot with 1 tablespoon butter.
• Carefully place top crust over filling. If you can, try rolling the dough around the pin and then unroll it over the filling. Trim excess dough and roll under edges and crimp, with a fork or flute with thumb and index finger. Brush top and edges with egg wash and sprinkle with sugar. Using a small knife, cut 4 or 5 slits in top crust to vent.
• Place pie on baking sheet and bake in middle of oven for 20 minutes. Turn heat down to 375º and continue baking until crust is browned and juices are bubbling, about 30-35 minutes. Cool completely before cutting.

SOUR CHERRY PIE FILLING

Steps:

• Place pitted cherries in a heavy-bottomed saucepan.
• Add the honey and mix.
• In a small bowl, combine the cherry juice and cornstarch. Mix till smooth.
• When the cherries are heated to almost boiling and breaking down, add the cornstarch slurry and mix until thickened.
• Taste for sweetness. If the filling is still too tart, then add honey by the tbsp until you reach the desired sweetness.

HOMEMADE CHERRY PIE WITH FRESH CHERRIES

Steps:

• In the bowl, put the all-purpose flour, a pinch of salt, the powdered sugar, and the cubed cold butter.
• With your clean hands, start mixing the butter with the rest of the ingredients. You want to break down the butter until you get small pea-sized pieces, it doesn't matter if some are bigger than others. Be careful not to overwork the butter. These bits of un-mixed butter will help to create the flakiness of the crust. You can make this step with a pastry cutter or a food processor.
• Once you achieve said consistency, add the egg yolks and mix.
• Add tablespoons of cold water one by one, mixing in between. You want to achieve a consistency that is not too wet. It needs to stay barely together when pressed and should not stick to your hands. It's best to add the very cold water one tablespoon at the time, and check if the dough needs more water or not. Remember you can always add, but never take out.
• Keep mixing until you form a ball of dough, you should end up with a "clean" bowl.
• Divide into two balls and form each into a disk, wrap it in cling wrap and let it cool in the fridge for 30 minutes. This will allow the flour to hydrate and drop the temperature of the dough a bit.
• Crusts can be made ahead and frozen up to 8 weeks. Defrost for 2-3 hours or until dough is soft before rolling and shaping.
• Start by preheating your oven at 400 F /200c.
• Prepare the cherries by removing the pits, for this you can use a cherry pitter, or cut them in half and remove the pits.
• In a large bowl combine the pitted cherries, cornstarch, sugar, vanilla & almond extract, and lemon juice. Set aside.
• Roll out one of your pie dough disks: on a floured surface roll it until you reach a 1/4 inch (13mm) inch thickness as it follows: Roll a bit up and down and then turn 90º to one side. Roll again in the same direction and then turn again 90º. Keep rolling until you obtain the desired thickness.
• Roll the other dough disk, cut it in strips with a knife or a pastry wheel cutter, and set it aside.
• Line the pie pan with the first rolled crust and adjust the dough making sure there are no air bubbles underneath. Do not worry about the excess dough you are going to use it to create a nice decoration on the border.
• Fill the pie pan with the cherry mixture, discarding any excess liquid formed in the bowl.
• Create the lattice top crust by placing 4 dough strips on top of the pie pan leaving some space between them. Fold the second and third strips up & place two more strips on the opposite direction creating a crossed pattern and repeat all around the pie. The idea is to obtain weaving effect, by having always one strip up, one down.
• Press together the excess bottom crust with the end of the strips and crimp the edges with your fingers, or use a fork to press them together. Whisk the egg whites, then brush the surface of the crust.
• Bake for 15 minutes at 400°F, then reduce the heat to 350°F or 180C and bake for 30-40 minutes depending on your oven. Keep an eye on the crust, so it doesn't get too browned, if it starts to get two brown move it to a lower rack or place a piece of foil on the pie.
• Once fully baked, let the pie cool so that the filling will fully set. Sprinkle some powdered sugar to garnish and serve with vanilla ice cream.

SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 F. Place a large rimmed baking sheet in the oven to preheat.
• Open the cans of cherries and drain them, reserving the juice from one can. You'll need 1/2 cup of liquid.
• Pour the liquid, sugar, cornstarch, lemon juice, and salt into a 2-quart saucepan and set over medium heat. Whisk constantly over the heat until the mixture is boiling and has thickened. This will take a few minutes, so be patient. You'll know the mixture is thickening when globs suddenly appear in the mixture.
• Remove from the heat and whisk in the almond extract and butter until smooth and well blended. Gently fold in the drained cherries with a flexible spatula, then set aside to cool.
• Roll the chilled pastry on a lightly floured surface until it's about 1/8 inch thick. Use it to line a 9-inch metal pie plate, then trim off the excess pastry with a knife. Gently spread the cooled cherry filling in the pastry.
• Wad up the remaining pastry and re-roll it to about 1/8 inch thick. Cut into strips, using a ruler for straight lines. Lay several of the strips horizontally across the top, then weave the remaining strips under and over the other ones to create a lattice top. Cut off the excess pastry, crimp the crust, and brush the pastry with beaten egg. Sprinkle liberally with demerara sugar if desired.
• Bake at 400 F for 20 minutes, then reduce the heat to 375 F and bake for another 20 minutes. The crust should brown beautifully and the filling should bubble gently.
• Remove the pie from the oven and let it cool for 3-4 hours on a wire cooling rack to allow the filling to cool and set. Cutting it too soon will make the filling runny.
• Serve with vanilla ice cream.

THE BEST CHERRY PIE (WITH FRESH OR FROZEN FRUIT) RECIPE

Steps:

• For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but it is not necessary in any way.
• Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on the topmost rack of the oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If crust completely covers filling, bake until pie reaches an internal temperature of 213°F (100°C) on a digital thermometer. The time can vary considerably depending on the thickness and type of pie plate, the amount of top crust, how long the pie was refrigerated, et cetera.

SOUR CHERRY PIE FILLING

Steps:

• Add cherries, sugar, and cornstarch to a large bowl and toss to coat. Mix in lemon juice and cherry juice. Let sit until the sugars have started to dissolve, about 15 minutes.
• Transfer all ingredients to a large pot.
• Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout. Off of the heat, stir in almond extract and butter.
• Pour into jars, and let cool completely. Store in the refrigerator until ready to use, up to 7 days. Or in the freezer, for up to six months.

FRESH SOUR CHERRY PIE

Steps:

• How to make the pie crust(pâte brisée or shortcrust pastry):
• In a food processor: Mix flour with salt and place in the food processor. Add cold butter cut into small cubes and pulse few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add water, one tablespoon at a time until mixture holds together.
• By hand: Mix flour and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add water, one tablespoon at a time until mixture holds together.
• Divide dough into two parts, then shape each half into a disk. Wrap each half in plastic foil and refrigerate until firm, about 1 hour or up to 1 day. (You can skip this part if you are in a hurry)
• How to make the sour(tart)cherry filling:
• Mix sugar, salt, flour(or corn starch) together. Set aside.If you use frozen sour cherries make sure to drain and thaw the fruit.
• If you use fresh cherries, wash and pit them.
• In a large bowl, place the sour cherries and add the mixture of sugar with flour. Mix everything together.
• How to assemble the pie:
• Preheat oven to 375F.
• Roll out one piece of dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess and use it for decorating the pie.
• Add the cherry mixture. Top the filling with little pieces of butter. Place the pie in the fridge while you work on the top of the pie.
• Roll out the other dough disk to a 9-10 inch size. Using a cookie cutter or a pastry tip make few holes in the pastry using the shapes you like.(I use the leftover dough to make leaves and decorate the edges of the pie)
• Take the pie out of the fridge and cover it with the top. Press together both layers of crust to seal around edges. Fold edges under and crimp as desired or decorate with leftover dough.
• Brush crust with egg wash. Bake in the oven for 1 1/2 hour or until the pie is golden brown on top and bubbling. You might need to put some foil underneath the pie dish to avoid cleaning the oven, as the juices of the pie might come out during baking.
• Allow it to cool on a rack and serve it cool.

CHERRY PIE RECIPE

Steps:

• Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
• Make the cherry filling: In a medium bowl, mix together sugar, cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, and Kirsch and mix to combine. Set aside for 10 minutes.
• Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
• Spread cherry filling in an even layer onto pie crust, and dot with butter on top. If you choose to make a lattice pie, this is how you do it. Otherwise, place the second crust over the filling. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. Brush the crust with a thin coating of milk or cream, then sprinkle with sugar.
• Bake for 15 minutes, then reduce heat to 375F/190C and continue baking until the crust is golden brown and juices are bubbling through the slits, about 40-50 minutes longer. Cover the edges of the pie loosely with foil if it starts browning too much while baking.
• Allow pie to cool for at least 4 hours before serving so that the filling can set. Store pie in the fridge for up to 3 days.
• Serve warm or at room temperature.

SOUR CHERRY PIE RECIPE

Steps:

• Preheat oven to 425°F (220°C). In a bowl, mix sour cherries, sugar, and cornstarch. Toss together and allow it to sit for 5 minutes.
• Stir cherry mixture until cornstarch is completely hydrated and there are no lumps of starch. Allow mixture to sit 5 minutes more.
• Pour cherry mixture into shaped, chilled bottom crust. Use rolled-out, chilled dough to design your top crust: ( here are a few top-crust ideas. ) Chill shaped pie for 20 minutes.
• Brush top crust with egg wash and sprinkle with granulated sugar. Bake at 425°F (220°C) for 15 minutes, rotating halfway through, then lower oven temperature to 350°F (180°C) and continue to bake for approximately 30 minutes, rotating again halfway through. Bake until crust is golden brown and filling is bubbling though entire pie. Allow to cool for at least one hour before serving.

SOUR CHERRY-APPLE PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Toss the butter cubes in the flour mixture, then press the cubes between your fingertips until you have large, thin flour-coated flakes. Mix the ice water and vodka together, then drizzle into the flour mixture; stir with a fork until evenly moistened and clumps start forming. Gather the dough together into a ball, then press and fold a few times until fully combined. Divide the dough between 2 pieces of plastic wrap; flatten into disks and wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Toss the apples, granulated sugar, lemon juice and salt in a large bowl. Melt the butter in a large skillet over medium-high heat. Stir in the apple mixture and bring to a simmer. Cover and cook, stirring occasionally, until the apples are tender, release their juices and begin to shrink, about 12 minutes. Stir together the cherry juice and cornstarch in a small bowl, then stir into the skillet along with the cherries and return to a simmer. Cook, uncovered, until thick and glossy, 1 to 2 minutes. Transfer the filling to a bowl and refrigerate until completely cool, at least 1 hour or up to 1 day.
• Roll out 1 disk of dough on a lightly floured surface into a 14-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Brush off any excess flour and refrigerate. Roll out the other disk of dough into a 13-inch round. Transfer the dough to a parchment-lined baking sheet and refrigerate along with the crust until very firm, at least 1 hour.
• Scrape the filling evenly into the chilled pie crust. Cut 10 strips of varying widths from the round of dough (on the parchment) with a fluted pastry cutter. Lay 5 strips of dough across the pie, leaving space between each. Lay 5 more strips across the pie in the opposite direction, weaving them through to make a lattice. Trim the strips, leaving a 1-inch overhang, then fold the overhanging dough (strips and bottom crust) under itself and crimp with your fingers. Refrigerate the pie to firm up the pastry again, 1 hour.
• Place a foil-lined baking sheet on the middle oven rack; preheat to 375˚. Brush the pie crust (lattice and edge) with the beaten egg and sprinkle with coarse sugar. Bake the pie on the hot baking sheet until the crust is golden and the filling is bubbling, about 1 1/2 hours. Transfer the pie to a rack to cool completely.

CHERRY PIE

Steps:

• Pit and halve the cherries. Add them to a saucepan with sugar and lemon juice and toss to combine. Cook over medium heat for a few minutes until juices are released. Use a slotted spoon to spoon cherries out into a bowl. Spoon some of the sauce into a cup and stir in the cornstarch until smooth. Return to pot with remaining juices and cook for a few minutes until thickened. Pour over cherries and set aside while you prepare the pie crust.
• Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside. Add cornstarch to the bowl with the reserved 1/3 cup of juice and stir well to combine.
• Heat the saucepan (that has the juice in it) over medium heat. Add the sugar and stir well. Bring mixture to a low boil. Stir in dissolved cornstarch mixture. Cook, stirring, until thickened, about 2-3 minutes. Stir in butter and lemon juice. Fold in the cherries. Add a few drops of red food coloring, if desired.
• Allow mixture to cool to room temperature while you prepare the pie crusts.
• Preheat oven to 400 degrees F. Set aside a 9'' pie pan. (If using canned cherries, there will be enough filling for a deep dish pie dish).
• Remove one chilled pie crust dough from the fridge. On a lightly floured counter, roll out your dough to about 12'' in diameter. Gently place in the bottom of pie dish. Spoon the cherry filling into the unbaked crust and sprinkle a little cinnamon over the filling. (If using fresh cherries, add a few small pieces of butter on top).
• Remove the second pie crust from the fridge and roll it out in a similar manner. Use a pizza cutter, knife or pastry wheel to cut the crust into long strips, about 1/2'' wide. Lay strips over the crust in a lattice pattern. (If you're lazy, like me, you can just lay half of the strips going one direction, and the others on top, going perpendicular, leaving a small space between each.)
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie crust and sprinkle some granulated sugar on top.
• Bake at 400 degrees F for about 40-45 minutes. Check after about 25 minutes and gently place a piece of tinfoil over the top crust to keep it from getting too brown.
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely you can cut and serve it, or cover it and refrigerate it overnight to serve the next day.
• Leftover cherry pie will last up to 5 days, stored in the fridge.

BAKED FRESH CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in pie pan. Set top crust aside, covered.
• In a large mixing bowl combine tapioca, salt, sugar, cherries, and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil-lined cookie sheet--in case of drips!
• Bake for 50 minutes in the preheated oven, until golden brown. Let cool for several hours before slicing.

SOUR CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal.
• Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

FRESH CHERRY CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
• Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

FRESH CHERRY RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
• Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
• Top the filling with the butter pieces.
• Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
• Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
• Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
• Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
• Remove from oven and place on a wire rack to cool.
• Cool completely before serving.
• Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.

FRESH SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
• Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
• Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
• Mix egg white and milk together in a small bowl and brush over the top of the pie.
• Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.

EASY FRESH CHERRY PIE

Steps:

• Preheat oven to 425.
• Pit and halve cherries, set aside.
• In a separate bowl stir together flour and salt, stir in the sugar, add the cherries and almond extract. Then mix in the cold, cubed butter. Place mixture in the fridge to keep the butter from melting.
• To make the crust stir together flour and salt.
• Add the 3/4 cup of butter flavor Crisco and cut in shortening with a fork, 2 knives or pastry cutter until shortening is the size of small peas.
• Add water, a tablespoon at a time, and mix with fork until the dough starts to form a ball.
• Work dough into one large ball then separate into two. (If doing a lattice top, or using a deep dish pie pan, I normally make the ball for the bottom pie crust a little larger, gives you more to work with when rolling out the dough).
• You can either roll out the dough between 2 sheets of wax paper, or a floured surface. I prefer rolling it out on a floured surface, sprinkling a little flour on top of the crust and my rolling pin, rolling it out until about 1/8 inch thickness. Then rolling the crust onto my rolling pin and placing it on the pie plate. Make the crust a little larger then your pie pan.
• Prick bottom crust with a fork.
• Add the cherry filling into the crust.
• If making a solid top, again roll out another pie crust and add to the top, crimp edges with a fork that's been dipped in flour, and cut slits into the pie.
• I like to add a small amount of melted butter brushed over the top and a sprinkling of white sugar to give the crust a little sweetness, but this is of course optional.
• Place pie on a cookie sheet in center of oven and bake at 425 for 40 minutes, or if you're in high altitudes, bake at 400, until golden brown.
• Note: if the edges of the crust are browning too quickly, wrap edges in aluminum foil.