epicurious4.7
Sour Cherry Pie
Our best recipe for sour cherry pie features tart fruit (fresh or frozen) and an easy, wonderfully flaky crust. Learn how to make sour cherry pie here.
👥 1 Servings⏱️ Prep & Cook: 8h🔥 Cook: 1h👤 Melissa Roberts📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●baking sheet
- ●oven
- ●whisk
- ●knife
📝 Preparation Steps
1
Pastry:
2
Blend 2½ cups all-purpose flour, 1½ sticks (6 oz.) cold unsalted butter, cut into ½-inch cubes, ¼ cup (2 oz.) cold vegetable shortening (preferably trans-fat-free), and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 Tbsp. ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
½ cups all-purpose flour2½ sticks (6 oz.) cold unsalted butter, cut into ½-inch cubes1. ice water, plus more5 Tbsp
3
Squeeze a small handful of pie dough: If it doesn't hold together, add more ice water, 1 Tbsp. at a time, stirring (or pulsing) until incorporated. Do not overwork, or pastry will be tough.
4
Turn pie dough out onto a work surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all pie dough together with pastry scraper. Divide pie dough with one half slightly larger, then form each piece into a ball and flatten each into a disk. Wrap each disk in plastic wrap and chill until firm, at least ⏱️ 1 hour and up to 2 days.
5
Sour cherry pie filling and assembly:
6
Preheat oven to 425°F with rack in middle and put a large baking sheet on rack.
7
Finely grind 3 Tbsp. quick-cooking tapioca in grinder.
. quick-cooking tapioca3 Tbsp
8
Split 1 vanilla bean (if using) lengthwise and scrape seeds into a large bowl with a small knife. Whisk in ground tapioca, 2 Tbsp. cornstarch, ½ tsp. cinnamon, ¼ tsp. Diamond Crystal or Morton kosher salt, and 1¼ cups sugar. Add 2 lb. fresh or frozen (not thawed) pitted sour cherries and 1½ tsp. pure vanilla extract (if using) and toss well. Let stand ⏱️ 30 minutes.
. cornstarch2 Tbsp¼ cup (2 oz.) cold vegetable shortening (preferably trans-fat-free)¼ cups plus 1 Tbsp. sugar (divided)1. fresh or frozen (not thawed) pitted sour cherries (about 6 cups)2 lb
9
Roll out larger piece of pie dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 14-inch round. Fit bottom crust into a 9-inch pie plate. Trim any excess dough to leave a ½-inch overhang. Chill shell while rolling out top crust.
10
Roll out remaining pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
11
Toss cherries well again, then add to shell and cover with top crust. Press edges of crust together, then trim, leaving a ½-inch overhang. Fold overhang underneath, then crimp decoratively and brush top crust with whole milk. Cut out 5 (1- by 1/2 -inch) teardrop-shaped steam vents 1 inch from center and sprinkle with 1 Tbsp. sugar.
. sugar1 Tbsp¼ cups plus 1 Tbsp. sugar (divided)1
12
Bake pie on preheated baking sheet ⏱️ 30 minutes, then cover edge with a pie shield or foil and reduce oven temperature to 375°F. Continue to bake until crust is deep golden and filling is bubbling in center, ⏱️ 50 minutes to ⏱️ 1 hour more. Transfer pie to a rack to cool completely, 3 to ⏱️ 4 hours. Serve with vanilla ice cream or whipped cream. Editor’s note: This sour cherry pie recipe was first printed in the July 2007 issue of ‘Gourmet.’ Head this way for more of our best fruit pie recipes →
Vanilla ice cream or whipped cream
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