Ah, the sweet and tart burst of a perfectly baked sour cherry pie! This isn’t just a dessert; it's a trip down memory lane, a taste of summer picnics and cozy evenings. This old-fashioned sour cherry pie recipe is surprisingly easy to make, delivering a delicious homemade treat that will impress even the most discerning palates. Get ready to bake up some serious happiness! This recipe is perfect for those looking for easy recipes, healthy meals (relatively!), or simply quick dinner ideas that end on a sweet note.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- ½ cup ice water
For the Filling:
- 4 cups fresh or frozen sour cherries, pitted (if using frozen, do not thaw)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tbsp butter, cut into small pieces
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Assembling and Baking the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Prepare the filling: In a large bowl, combine the pitted cherries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and allspice. Gently toss to coat.
- Fill the crust: Pour the cherry filling into the pie crust. Dot the top with the small pieces of butter.
- Top crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Sour Cherry Pie:
- Use high-quality ingredients: The better your ingredients, the better your pie will taste.
- Don't overmix the dough: Overmixing will develop the gluten and result in a tough crust.
- Chill the dough: Chilling the dough helps prevent shrinkage during baking.
- Blind bake (optional): For a crispier crust, you can blind bake the bottom crust before adding the filling. This involves lining the crust with parchment paper and filling it with pie weights or dried beans before baking for 15 minutes.
Variations:
- Add a crumble topping: For extra texture and sweetness, sprinkle a streusel topping over the filling before baking.
- Use a different fruit: This recipe can be adapted to use other fruits like blueberries, raspberries, or blackberries.
- Make it a hand pie: Use the dough to create individual hand pies for a fun twist.
Nutritional Information (per slice, approximate):
- Calories: Around 350-400
- Fat: Around 15-20g
- Sugar: Around 30-40g
This old-fashioned sour cherry pie recipe is a true classic, perfect for satisfying your sweet tooth. The combination of tart cherries and sweet crust is simply irresistible, making it a delicious addition to any meal or gathering. Enjoy!