My grandma’s sour cherry pie recipe was the stuff of legends. Growing up, I can still vividly remember the anticipation I’d feel when she’d call and say she was baking her famous “sour cherry pie recipe.” The aroma of the warm, buttery crust and the tangy-sweet filling would waft through the house, drawing me and my siblings into the kitchen like little cherry-loving moths to a flame.
We’d hover around Grandma, watching with fascination as she carefully pitted the sour cherries, creating a deep ruby-red filling that practically glistened. The way she’d toss the cherries with just the right amount of sugar, cinnamon, and a pinch of nutmeg – it was like culinary magic. And when she’d finally slide that piping hot sour cherry pie recipe into the oven, we’d all camp out nearby, eagerly awaiting the moment we could dig in.
As soon as that flaky golden crust emerged, Grandma would let it cool just enough so we wouldn’t burn our mouths, then slice into it with a flourish. The first bite was always the best – the sweet-tart cherry filling mingling with the buttery pastry in a flavor explosion that made our taste buds dance. We’d savor every morsel, reluctant for the experience to end.
That sour cherry pie recipe holds a special place in my heart. It reminds me of simpler times, of gathering around the table with loved ones and indulging in something truly delicious. And now, I’m thrilled to be able to share Grandma’s cherished recipe with you.
Why This sour cherry pie recipe Recipe Will Become Your Go-To
Sour cherry pie recipe is a timeless classic that never fails to delight. But this particular recipe takes the traditional sour cherry pie to new heights, thanks to a few secret techniques that ensure a perfectly balanced, melt-in-your-mouth result every single time.
The Secret Behind Perfect sour cherry pie recipe
The key to this sour cherry pie recipe’s success lies in the careful balance of flavors and textures. By using a blend of both sweet and sour cherries, we’re able to achieve a filling that’s bursting with complexity – not too tart, not too cloying, but just right. And the addition of a touch of almond extract takes the flavor profile to the next level, complementing the cherry notes beautifully.
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Sour Cherry Pie Recipe
- Total Time: 30
- Yield: 8
Description
Indulge in the tart and sweet flavors of this homemade sour cherry pie recipe, ready in just 30 minutes. With a flaky crust and a filling bursting with juicy cherries, this classic dessert is perfect for any occasion.
Ingredients
– 2 cups fresh sour cherries, pitted
– 3/4 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 pre-made pie crust
– 1 tablespoon butter, cubed
Instructions
1. – Preheat oven to 400°F.
2. – In a large bowl, mix together the sour cherries, sugar, and flour until well combined.
3. – Roll out the pie crust and place it in a 9-inch pie dish. Pour the cherry mixture into the crust.
4. – Dot the top of the filling with the cubed butter.
5. – Roll out the top crust and place it over the filling. Crimp the edges to seal, and cut slits in the top to allow steam to escape.
6. – Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
7. – Allow the pie to cool completely before slicing and serving.
Notes
For a flakier crust, use a combination of all-purpose flour and whole wheat flour. You can also add a teaspoon of almond extract to the filling for an extra layer of flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
But it’s the crust that really sets this sour cherry pie recipe apart. Instead of a standard pie dough, we’re using a flaky, buttery pastry that’s been infused with a hint of vanilla. The result is a crust that’s both tender and crisp, providing the perfect counterpoint to the juicy cherry filling.
Essential Ingredients You’ll Need
– Sour cherries: The star of the show! You’ll need around 4 cups of fresh or frozen sour cherries, pitted.
– Sweet cherries: To balance out the tartness, we’ll add in 1 cup of sweet cherries as well.
– Granulated sugar: This helps to sweeten the filling and temper the acidity of the sour cherries.
– Cornstarch: A crucial thickener that prevents the filling from becoming too runny.
– Cinnamon and nutmeg: These warm spices enhance the natural flavors of the cherries.
– Almond extract: Just a teaspoon adds a subtle, sophisticated note.
– Unsalted butter: For the flakiest, most buttery crust imaginable.
– All-purpose flour: The foundation of our homemade pastry.
– Granulated sugar: A touch of sweetness in the crust.
– Vanilla extract: Enhances the overall flavor profile.
– Ice water: Helps to bind the dough and keep it tender.
Step-by-Step sour cherry pie recipe Instructions
Preparing Your sour cherry pie recipe
Making this sour cherry pie recipe is a labor of love, but the end result is well worth the effort. Plan to spend about 1.5 hours from start to finish, including the time needed to chill the dough and bake the pie. You’ll need a few key pieces of equipment, like a food processor, a rolling pin, and a deep-dish pie plate.
1- Start by making the pie dough. In a food processor, pulse together the flour, sugar, and a pinch of salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Slowly drizzle in the ice water and pulse just until the dough starts to come together. Divide the dough in half, shape each half into a disc, wrap in plastic, and chill for at least 30 minutes.
2- While the dough is chilling, prepare the filling. In a large bowl, combine the pitted sour and sweet cherries, sugar, cornstarch, cinnamon, nutmeg, and almond extract. Toss gently to coat the cherries evenly.
3- Once the dough has chilled, roll out one disc into a 12-inch circle on a lightly floured surface. Carefully transfer the dough to your pie plate, pressing it into the bottom and up the sides. Pour the cherry filling into the crust.
4- Roll out the remaining dough disc and cut it into 1-inch wide strips. Arrange the strips in a lattice pattern over the top of the filling, crimping the edges to seal. Cut a few small vents in the center to allow steam to escape.
5- Brush the top of the crust with a beaten egg and sprinkle with a bit of sugar for a beautiful golden sheen.
6- Bake the sour cherry pie recipe at 400°F for 25 minutes, then reduce the heat to 350°F and continue baking for another 35-40 minutes, until the crust is deeply golden and the filling is bubbling. Allow the pie to cool completely before slicing and serving.
Pro Tips for Success
– For the flakiest crust, make sure to keep all your ingredients as cold as possible. Chill the butter and water before using.
– Don’t overwork the dough – handle it gently and only mix until it just comes together.
– Letting the dough chill for at least 30 minutes (or up to 3 days) allows the gluten to relax, resulting in a more tender crust.
– Tossing the cherries with the dry ingredients before adding them to the crust helps prevent a soupy filling.
– Be patient and let the pie cool completely before slicing – this allows the filling to set up properly.
Serving and Storing Your sour cherry pie recipe
Perfect Pairings for sour cherry pie recipe
This sour cherry pie recipe is the perfect dessert for any occasion. It’s a showstopper at potlucks and backyard barbecues, and its classic flavors make it a welcome addition to holiday gatherings.
For a classic pairing, serve slices of sour cherry pie recipe à la mode, with a scoop of creamy vanilla ice cream. The contrast of the warm, fruity filling and the cool, creamy ice cream is simply divine.
Feeling like something a little more indulgent? A dollop of lightly sweetened whipped cream or a drizzle of rich caramel sauce also complement the sour cherry pie beautifully.
And don’t forget the beverages! A chilled glass of crisp white wine or a tall mug of freshly brewed coffee are both wonderful accompaniments.
Storage and Make-Ahead Tips
Sour cherry pie recipe is best enjoyed fresh on the day it’s baked, but you can absolutely make it ahead of time.
If you’d like to get a head start, you can prepare the pie dough up to 3 days in advance and keep it chilled in the refrigerator until you’re ready to assemble the pie. The filling can also be made a day ahead and stored in the fridge.
Once the pie is baked and cooled, it can be kept at room temperature, loosely covered, for up to 2 days. For longer storage, cover the pie tightly and refrigerate for up to 4 days.
If you have any leftovers, they reheat beautifully in a 350°F oven for 10-15 minutes. You can also freeze individual slices for up to 2 months – just thaw at room temperature before reheating.
Variations and Dietary Adaptations for sour cherry pie recipe
Creative sour cherry pie recipe Variations
While this sour cherry pie recipe is a true classic, there are plenty of ways to put your own spin on it. For a twist on the flavor profile, try swapping out the almond extract for a teaspoon of vanilla or a splash of kirsch (cherry liqueur).
Looking to take advantage of seasonal produce? In the summer, you could incorporate fresh peaches or nectarines into the filling. And in the fall, a touch of pumpkin pie spice would be a lovely pairing with the sour cherries.
If you’re a fan of crumble-topped pies, you can easily transform this sour cherry pie recipe by topping the filling with a buttery, crunchy streusel instead of a lattice crust.
Making sour cherry pie recipe Diet-Friendly
For those following a gluten-free diet, you can easily adapt this sour cherry pie recipe by using your favorite gluten-free all-purpose flour blend in the crust. And if you’re looking to reduce the sugar content, you can try substituting a calorie-free sweetener like erythritol or monk fruit in both the filling and the crust.
To make a vegan version, simply replace the butter in the crust with a high-quality vegan butter or coconut oil. And for the filling, you can use a cornstarch or arrowroot-based thickener instead of the egg wash on top.
No matter which dietary modifications you choose, this sour cherry pie recipe is sure to satisfy your cravings while keeping your health and wellness goals in mind.
Frequently Asked Questions
Q: Can I use frozen cherries instead of fresh?
A: Absolutely! Frozen sour cherries work perfectly well in this recipe. Just be sure to thaw them completely and pat them dry before using.
Q: How do I know when the pie is done baking?
A: The crust should be a deep, golden brown, and the filling should be bubbling up through the lattice or vents. You can also use a toothpick or paring knife to check that the center is set and not too runny.
Q: Can I make this pie ahead of time?
A: Yes, you can prepare the dough and filling a day in advance. Assemble the pie and bake it the day you plan to serve it for best results.
Q: How do I store any leftover sour cherry pie?
A: Leftover pie can be stored at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate the pie for up to 4 days. Reheat slices in a 350°F oven for 10-15 minutes before serving.
Q: My crust came out tough or dry. What did I do wrong?
A: Overworking the dough or using warm/room temperature ingredients can lead to a tough, dry crust. Make sure to handle the dough gently and keep all the components as cold as possible. Letting the dough chill properly before rolling and baking is also key.
Conclusion
Sour cherry pie recipe is a timeless classic that never fails to delight. With its perfectly balanced flavors and flaky, buttery crust, this recipe is sure to become a new family favorite.
I hope you’ll give Grandma’s cherished sour cherry pie recipe a try. The process may take a bit of time and effort, but I promise the end result is well worth it. Serve it up with a scoop of ice cream, a dollop of whipped cream, or simply on its own – either way, it’s bound to earn rave reviews.
So what are you waiting for? Gather your ingredients, put on your apron, and get baking! And don’t forget to let me know how your sour cherry pie recipe turns out. I’d love to hear your thoughts in the comments below.