Sour Cherry Pie
If using frozen cherries, allow an extra 15 minutes for the pie to bake once reduced to 350ºF (180ºC). If using sweet bing cherries, reduce the sugar to ¾ cup, and add freshly squeezed juice from 1 lemon.
- 1 quart (little more than 1 kilo) sour cherries, pitted
- 1 ¼ cup2 (225 grams) granulated natural cane sugar
- 5 tablespoons (47 grams) flour
- ¼ teaspoon almond extract
- Dash of ground cinnamon
- One recipe for Perfect Piecrust (recipe here)
- 1 egg, lightly beaten with a splash of milk or cream
- Preheat the oven to 425ºF (220ºC), with the rack adjusted to the lower middle setting.
- Add the cherries, sugar, flour, almond extract, and cinnamon to a deep bowl. Stir until well combined. Set aside.
- Roll one piecrust out into a 10-inch circle. Gently press it into a 9-inch pie plate (not deep dish).
- Spoon the filling into the piecrust.
- Roll the remaining crust into a 9-inch circle. Drape it over the filling. Use a scissor to trim the edges, if needed. Pinch the seams of the top and bottom crusts together to seal them. Crimp the crust into a design.
- Brush the top with the egg mixture. Using a sharp paring knife, make a few slits in the top to create air vents so the pie can “breathe” while it bakes.
- Bake for 15 minutes, then reduce oven temperature to 350ºF (180ºC). Bake for 45 to 50 minutes more, or until the crust is golden, and juices are bubbling from the filling. Let cool at least 2 hours before slicing, and can be made the night before for optimum cooling time.