Sour Cherry Pie
- 1 ball pie crust dough (265g) - see pie crust recipe
- 3 cups pitted sour cherries (550g)
- 1 cup sugar (185g)
- 1/4 cup corn starch (30g)
Sour cherries are the hardy Montmorency, Richmond and Morello varieties. The trees are productive, auto-fertile, pest-resistant, and yield a harvest of cherries that are perfect for pies.
It is best to prepare the pie filling one day, and bake the pie crust and the filling the next day.
| Nutritional information
1/8 pie portion (100g)
| Phosphorus (mg)|| 31 |
| Potassium (mg)|| 103 |
| Sodium (mg)|| 102 |
| Protein (g)|| 2.3 |
| Sugar (g)|| 28 |
| Carbohydrates (g)|| 50 |
| Water (mL)|| 65 |
| Fibre (g)|| 1.2 |
| Calories|| 311 |
Add the cherries to a cook pot.
Add the sugar and corns starch.
Heat up gently until the cherries are bathing in their own juice, then increase the heat to reach boiling point.
Bring to a boil while stirring constantly. The cornstarch will thicken the cherry and sugar mixture, but it burns the bottom of the pot easily.
Right after the mixture becomes thick and translucent (generally 2-3 minutes of boiling), transfer to a jar and refrigerate overnight.
Flour the counter and the pie dough.
Pinch the edges with your fingers into an attractive scalloped pattern.
Refrigerate the pie crust for 1 hour.
Pre-heat the oven to 400F. When the oven reaches the target temperature, add the cold cherry filling to the cold pie crust, and place
in the oven on a lower shelf. Bake at 400F for 15 minutes; then lower to 350 and bake for a further 40 minutes.
Serve plain or with dipping sauce.
Cut when still warm but close to room temperature; that's when your pie is at its peak.
Serve on your prettiest plate and savor slowly.
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