Sour Cherry Pie
Photo by Mark Weinberg
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 2 hours 30 minutes (includes chilling
Cook time: 2 hours (includes cooling)
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
This is a classic single crust sour cherry pie, made with tart cherries - which are sometimes even known as “pie cherries” because they are so perfect for pies. They are bright red, juicy, and sour (as their name implies), which makes them delicious paired with a little sugar + wrapped inside a buttery, flaky crust. It’s ok to use frozen or canned sour cherries (see Note), but sweet cherries will make a truly different pie.
INGREDIENTS
one recipe All Buttah Pie Dough, Par-Baked + cooled completely
Cherry Filling
794 g / 1 ¾ pounds sour cherries, pitted, thawed if frozen
53 g / ¼ cup light brown sugar
99 g / ½ cup granulated sugar
21 g / 3 tablespoons cornstarch
5 g / 1 ½ teaspoons ground ginger
2 g / ½ teaspoon fine sea salt
10 g / 2 teaspoons pure vanilla extract
1 g / ¼ teaspoon almond extract
egg wash, as needed for finishing
cinnamon sugar, as needed for finishing (see Note)
Never Par-Baked? Never Fear!
METHOD
1. Place the par-baked crust on a parchment lined baking sheet.
2. Make the Cherry Filling: In a medium pot, mix together the cherries and brown sugar. Set over medium heat, stirring occasionally until the cherries soften and release their liquid, 6 to 7 minutes.
3. In a small bowl, whisk together the granulated sugar, cornstarch, ground ginger and salt. Stir into the pot of cherries, followed by the fresh ginger.
4. Continue to cook, stirring occasionally, until the cherries are soft and the liquid has thickened, 7 to 8 minutes more. Remove from the heat and stir in the vanilla. Cool completely, and cover directly with plastic wrap to prevent a skin forming on the surface. (To speed this process up, pour the filling onto a baking sheet - the larger surface area will help it cool faster.)
8. Preheat the oven to 425°F / 218°C. Pour the cooled pie filling into the prepared, cooled pie crust.
9. Transfer the pie to the oven and bake until the crust is golden brown and the filling is bubbling up between the twists slightly, 45 to 55 minutes. Cool at least 45 minutes before slicing and serving.
NOTES
To make the edge as seen in this photograph, finish the edge of the pie with a “straight edge” - this is what I call the dough when it’s been prepared as in this video for single crust pies. The excess dough has been folded under at the edge, but the edge is uncrimped.
I rolled out scrap dough from my freezer (or you can make an extra batch of pie dough to do this) to 1/4 inch / 6 mm thick.
I cut the dough into small squares - you can do this with a tiny cookie cutter or with a pastry wheel. The squares should be about the width of the edge of your crust/pie pan.
Place the squares around the outer edge of the pie, slightly overlapping each piece. Egg wash the crust and garnish with cinnamon sugar.
To use frozen sour cherries: Thaw completely, and drain the cherries well, reserving the juices. Reduce the juices by bringing to a boil in a small pot over medium heat, and cook until they reach no more than about 80 g / 1/3 cup. Stir the juice into the fruit, then prepare the recipe as directed.
To use canned sour cherries: Drain the cherries well, pressing gently on the fruit to help remove excess moisture. If desired, reduce the juices as directed for frozen sour cherries (above).
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
