I’ve often found that a well-executed Sour Cherry Pie can evoke nostalgia and comfort in equal measure. The balance between the tart cherries and a buttery, flaky crust creates a harmony that’s hard to resist.
Getting the crust just right may require some patience, but using fresh, ripe cherries elevates the flavor in ways you might not expect.
If you’re curious about how the right blend of ingredients can make this pie extraordinary, there are a few key steps you won’t want to miss. Let’s explore what it takes to craft this classic dessert.
Key Ingredients
When making a delicious Sour Cherry Pie, you’ll need some essential ingredients that make the flavors pop. First up, the star of the show: sour cherries! You can use fresh, frozen, or even canned, but trust me, the fresh ones give it that perfect zing. You’ll want about 900 grams, which is roughly four cups.
Next, let’s talk sugar. I usually go for three-quarters of a cup; it balances the tartness of those cherries just right.
Don’t forget the lemon juice! A tablespoon adds that extra brightness and depth. For a hint of warmth, I love adding both vanilla and almond extracts; one teaspoon of each works wonders! They make the filling taste so rich and inviting.
Finally, we can’t ignore the cornstarch. Two tablespoons help thicken everything up, ensuring your pie isn’t too runny.
With these ingredients combined, you’re set to create a pie that’s not just delicious but downright memorable. So gather your supplies, and let’s make some kitchen magic together!
Making the Crust
How do you create the perfect crust for your Sour Cherry Pie? First, I gather my ingredients: all-purpose flour, kosher salt, unsalted butter, and ice water.
I start by blending 2 ½ cups of flour and half a teaspoon of salt in my food processor. Then, I toss in the chilled, cubed butter, pulsing until the mixture resembles coarse crumbs, about the size of peas. This step is key; it gives the crust that flaky texture we all love!
Next, I slowly add ice water, about a quarter to half a cup, until the dough begins to hold together. Don’t overmix!
Then, I split the dough into two disks, wrap them in plastic wrap, and refrigerate for at least an hour. This chilling helps keep the butter solid, which is essential for a flaky crust.
When I’m ready, I roll out one disk and fit it into my pie pan. I make sure it’s even and covers the edges well.
This is where the magic begins! Now I’m ready to pour in that delicious filling we’ll make next. Trust me, and you’ll get a crust that’s irresistible!
Preparing the Filling
Ready to plunge into that luscious filling? Let’s get started! First, I grab a sturdy saucepan and toss in my pitted sour cherries, sugar, and lemon juice. As the mixture heats up over medium heat, I love watching the cherries start to release their beautiful juices. It’s like magic!
Once the juices are bubbling, I whisk a bit of cornstarch with some cold water and stir it into the cherry mix. This step thickens everything up nicely, transforming it into that gooey, sweet-tart goodness we crave. I keep stirring until it’s perfectly thick, then I remove it from the heat.
Now comes the fun part! I add my vanilla and almond extracts, which give the filling an incredible aroma. It’s so tempting!
After a few minutes of cooling, I make sure it’s not too hot to handle before it goes into my pie crust later.
Honestly, if you’ve never experienced the joy of making your own cherry filling, you’re in for a treat. That freshness just can’t be beat!
Now, let’s move on to assembling this masterpiece. Happy baking!
Assembling and Baking
Let’s plunge into assembling and baking this delicious pie!
The exciting part is finally here, where all your hard work comes together. First, I roll out one disk of the chilled dough and carefully line my pie pan. It’s always satisfying to see that perfect fit!
Next, I pour in the cherry filling, making sure to distribute it evenly. A little dot of butter on top will make it even more flavorful.
After that, I roll out the second dough disk to create a lattice top. I love the way a lattice looks, but you can also use a simple crust with vent holes.
Here’s how I finish it:
- Brush the lattice with an egg wash for that golden color.
- Sprinkle a bit of sugar on top to add a delightful crunch.
- Bake at 425°F for 15 minutes, then lower the temperature to 375°F for about 45-60 minutes.
- Once it’s golden and bubbly, let it cool down before diving in.
The aroma wafting through my kitchen is simply irresistible, and I can’t wait to share this pie with family and friends!
Tips and Variations
After enjoying the satisfaction of assembling and baking the pie, it’s time to explore some tips and variations that can elevate your sour cherry pie experience.
First, consider adding a splash of bourbon or almond extract to the filling for a richer flavor. Trust me, it really enhances the tartness of the cherries!
If you want to get creative with the crust, try mixing in some ground nuts, like almonds or pecans, into your dough. It adds a delightful crunch and a unique twist.
For those who love a crumb topping, sprinkle a mixture of butter, brown sugar, and oats over the pie before baking. It brings a whole new texture that’s hard to resist.
You can also mix in other fruits like blueberries or raspberries; their sweetness balances out the sour cherries beautifully.
Finally, don’t forget to serve your pie with a scoop of vanilla ice cream or a dollop of whipped cream—it’s the perfect finishing touch!
With these tips and variations, I’m confident you’ll create a sour cherry pie that’ll impress everyone. So, get creative and enjoy!
Conclusion
And there you have it—your very own delicious sour cherry pie! I can’t wait for you to take that first bite, with the sweet and tart flavors dancing on your taste buds. It’s such a treat to bake this pie and share it with family and friends. Whether it’s a cozy gathering or just a simple dessert after dinner, it’s sure to impress. So, roll up your sleeves and get baking; you’re going to love it!
Sour Cherry Pie Recipe
Description
Enjoy a classic Sour Cherry Pie with a flaky all-butter crust and a sweet-tart cherry filling. Perfect for summer gatherings!
Ingredients
Instructions
- Prepare the Crust:
- In a food processor, blend flour, salt, and sugar. Add cubed butter and pulse until pea-sized. Gradually add ice water until dough forms. Refrigerate for 1 hour.
- Make the Filling:
- In a saucepan, combine cherries, sugar, and lemon juice. Cook until juices release. Dissolve cornstarch in a bit of water, then stir into the cherry mixture until thickened. Remove from heat and add vanilla and almond extracts. Cool.
- Assemble the Pie:
- Roll out one dough disk and fit into a pie pan. Pour in the filling and dot with butter. Roll out the second dough for a lattice top (or regular crust with vent holes).
- Brush with egg wash and sprinkle with sugar.
- Bake:
- Bake at 425ºF for 15 minutes, then reduce to 375ºF and bake for 45-60 minutes until golden and bubbly. Cool before serving.
Servings 10
Serving Size 1
- Amount Per Serving
- Calories 300kcal
