Sour Cherry Pie

Rating

Notes

  • Tapioca starch helps high-acid fruits congeal better than cornstarch does
  • If working in a warm room, don't make this type of butter-based crust. The butter will melt everywhere even if you are the fastest pie-crust-roller in the world. Use a shortening-based crust instead.
  • If cherries have extra juice, drain it into a cup first before mixing in the starch etc. You can put some sugar in this juice and drink it. Yum!
  • You might wanna put a cookie sheet under the pie because it will most likely bubble over, and you don't want to have to clean burnt fruit juices off the bottom of your oven.
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Ingredients

    Method

    1. For crust: Mix flour, sugar, and salt in large mixing bowl. Add butter and cut in with two knives until pea-sized clumps form. Sprinkle in ice water 2 tablespoons at a time and toss dough with a fork until flour is moist and sticks together.
    2. Press dough together against side of bowl until a solid ball forms; cut into 2 pieces. Form each half into a flattened ball. Refrigerate at least 30 minutes.
    3. For filling: Preheat oven to 375˚ F.
    4. Mix 1 cup sugar, starch, and salt in a medium mixing bowl. Stir in cherries, lemon juice, and vanilla. Mix well.
    5. Take out one of the flattened disks of dough and let it warm up a bit. Roll it out into a 12" round and put in the bottom of the pie dish. Roll out the other piece of dough, too.
    6. Put the cherry filling in and put the other piece of dough on top. Cut wide flower petal shapes like this-> () in a circle, to let the steam vent out really well. Otherwise you'll get a puddle in your pie.
    7. Bake one hour, or until pie top is golden brown and filling is bubbly. Cool and slice. Serve with vanilla ice cream if you so desire.
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