I know that cherry season is over, but let this be a reminder that it will come again. And when it does this recipe will be waiting for you. This really and truly was the best pie I have ever eaten. It was also the first real pie I have ever baked. I was always intimidated by them. I had made tarts, bread, candy—but for some reason pie seemed too difficult. It isn’t.
Sour Cherry Pie (adapted from a recipe in June’s Bon Appétit)
Crust:
- 2 1/2 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
- 5 tablespoons ice water
Filling:
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 cups whole pitted sour cherries
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter cut into 1/2 inch cubes
- 1 tablespoon milk
Crust:
Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into two pieces. Form each piece into a ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Can be made up to two days ahead. Keep chilled. Let soften slightly before rolling out.
Filling:
Position rack in lower third of oven and preheat to 425° F. Whisk sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla. Set aside.
Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with 1 tablespoon of sugar.
Place pie on rimmed baking sheet and bake for 15 minutes. Reduce temperature to 375°. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.
Dawn (KitchenTravels) says:
July 23rd, 2010 at 12:10 pm
Hi Tim – of course I just had to leave a comment on your very first post! Even if I am almost two years late. :) Scrumptious-looking pie. Wish we had sour cherries out here on the left coast. xo
Dorothe says:
September 8th, 2010 at 12:20 am
Oooh. Sour Cherry Pie is my absolute favorite. I have always asked for it instead of cake on my birthday (maybe because I share George Washington’s birthday?). I am so very happy to see the warm pie melting my birthday candles before I can blow them out, & how the vanilla ice cream makes a delicious melty cherry-vanilla delight on my plate. Happy birthday to me! Love your blog, Tim.
Joyce says:
April 17th, 2012 at 8:45 am
Oh my, I can’t believe I didn’t came across your BEAUTIFUL blog before! And now I’m sitting here and realise that I just read ALL of your great posts. Thank you for sharing so much kitchen goodness, I am definitely going to try many of the recipes you’ve shared here.
Love from Amsterdam!
Riley says:
June 13th, 2012 at 3:22 pm
I just read through your ENTIRE blog. Seriously, I probably just spent 4 hours of my day reading every post. Let me tell you, your recipes now make up the majority of bookmarks on my computer!
Tim says:
June 13th, 2012 at 4:24 pm
Riley- that is seriously so nice of you! I don’t think my mom has even read through this whole beast. Happy cooking!
Bryan says:
June 15th, 2012 at 10:13 am
I love this pie. The tart cherries I found yesterday at the Daley Plaza Farmer’s Market will be used for this tomorrow and paired with crème fraîche ice cream. Can’t wait!
Maddie says:
June 15th, 2012 at 5:18 pm
I just read through your ENTIRE blog. It is amazing!! I’m literally going to the store this second to get ingredients to make SIX of your incredible recipes! Thank you!
sannekurz says:
November 21st, 2012 at 2:41 am
I’d like the crowd of people who just had the best time reading backwards through all your blog and arriving here, sadly realizing there’s an end. What a great time I had and what a great bit of work you do. Thanks!
Sonali says:
September 2nd, 2013 at 3:59 am
Hi Tim. Love reading your blog! I tried the cherry pie and it turned out perfect! Everyone at home loved it and my mom said it turned out as good as hers. :) (which is a huge compliment for me since she is an awesome cook and I am just a novice). Great job and please keep churning out more recipes. Look fwd to each one. Cheers!