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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This is an amazing sour cherry pie that I bake every summer with fresh sour cherries that we pick up in our garden! I got the original recipe from epicurious. The pie can even be cooked with Bing cherries if you add 1 tablespoon of fresh lemon to the filling. Ingredients:
1 1/4 cups all-purpose flour |
1/4 cup oatmeal |
6 tablespoons brown sugar (movado sugar) |
1/4 cup sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 cup unsalted butter |
1/4 teaspoon vanilla extract |
1 cup sugar |
3 1/2 tablespoons all-purpose flour |
1 teaspoon ground cinnamon |
1 pinch salt |
2 1/2 lbs sour cherries, pitted |
1/2 ml almond extract |
3 tablespoons minute tapioca (if your cherries are very juicy) |
Directions:
1. Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
2. For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
3. For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
4. Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.
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