Ontario Sour Cherry PieMakes one 10-inch (25-cm) pie (serves 8)
I absolutely adore cherries! This is the first pie I ever baked. I was just nine years old and yes, it is still my favorite. For me, sour cherries are the ideal fruit for a pie - juicy, intensely flavored and gorgeous to look at. I guarantee those nasty memories of gloppy, canned cherry pie filling will be dispelled with one tart-sweet bite of a freshly baked sour cherry pie.
Ingredients
Directions
Prepare the pastry as directed, setting aside the smaller disk. Preheat the oven to 400°F (200°C). In a large bowl mix together the cherries, 1 cup (240 mL) sugar, cornstarch, and almond extract. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.
On a lightly floured board, roll out the remaining disk of dough 1/8 inch (.3 cm) thick. Cut into fourteen ¾ inch (1.8-cm) strips using a knife or a decorative crimper.
Cut three 1-inch (2.5-cm) cherries, three 2 x 1/8 inch (5 x .3-cm) cherry stems and two 2-inch (5-cm) leaves out of the remaining pastry. Weave a lattice, beginning at the center of the pie. Trim the strips, seal and flute the edges. Place the decorative pastry cutouts to resemble 3 cherries joined into 2 leaves. Brush with the egg wash and sprinkle with the remaining 1 Tbsp. (15 mL) sugar.
If time allows, chill for 30 minutes. Bake for 10 minutes and then reduce the temperature to 350°F (175°C). Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling in the center. Serve slightly warm or at room temperature. Store lightly covered at room temperature for up to 2 days.
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Prepare the pastry as directed, setting aside the smaller disk. Preheat the oven to 400°F (200°C). In a large bowl mix together the cherries, 1 cup (240 mL) sugar, cornstarch, and almond extract. Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.
On a lightly floured board, roll out the remaining disk of dough 1/8 inch (.3 cm) thick. Cut into fourteen ¾ inch (1.8-cm) strips using a knife or a decorative crimper.
Cut three 1-inch (2.5-cm) cherries, three 2 x 1/8 inch (5 x .3-cm) cherry stems and two 2-inch (5-cm) leaves out of the remaining pastry. Weave a lattice, beginning at the center of the pie. Trim the strips, seal and flute the edges. Place the decorative pastry cutouts to resemble 3 cherries joined into 2 leaves. Brush with the egg wash and sprinkle with the remaining 1 Tbsp. (15 mL) sugar.
If time allows, chill for 30 minutes. Bake for 10 minutes and then reduce the temperature to 350°F (175°C). Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling in the center. Serve slightly warm or at room temperature. Store lightly covered at room temperature for up to 2 days.
See more of Wanda's recipes...
