Sour Cherry Pies have the capability of giving you that warm fuzzy feeling before you even bite into this gorgeous dessert. Slice into the crispy top of a sour cherry pie, and the brilliant filling might come as a shock – it’s an electric color that seems more likely to be harvested from a can than a tree. That electric red comes from the tart Montmorency cherries that are the classic filling for this pie. Since the tender fruits are more perishable than their sweeter cousins, if you live outside the Midwest or Northeast United States you might never have seen one. Sour cherries have plenty of acid to counter-balance the sugar in the filling, and they’re rich in tannins, too. It’s a hint of complexity that put this fruit pie over the top as one of the best in America. Wrap yourself in a blanket, make yourself some hot cocoa, and bite into the cherry pie and you’ll feel Love is all around!
Ingredients:
4 cups fresh or frozen tart cherries
1 cup granulated sugar
4 tablespoons cornstarch
Your favorite pie crust
1 1/2 tablespoons butter
1 tablespoon granulated sugar, to sprinkle
Method:
- Lace 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. 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.
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