Cherry Pie Recipe Using Sour Cherries

Perfect Sour Cherry Pie Allrecipes

WebJul 11, 2022 · Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the …

Rating: 5/5(13)
1. Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
2. Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
3. Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

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BEST Homemade Cherry Pie with 3 Kinds of Cherries

WebFeb 25, 2024 · Preheat the oven to 375 degrees F (190 degree C). In a medium size, heavy bottom saucepan, add the sweet, sour and dried …

Rating: 4.7/5(10)
1. Roll out and partially pre-bake the bottom pie crust according to these instructions. Set aside to cool while you make the cherry pie filling.
2. Preheat the oven to 375 degrees F (190 degree C).
3. In a medium size, heavy bottom saucepan, add the sweet, sour and dried cherries, sugar, tapioca, cornstarch and nutmeg. Stir gently with a wooden spoon to combine. Cook over medium-high heat, stirring constantly, until the mixture is thickened and boiling.
4. Remove from the heat and stir in the almond and vanilla extracts. Pour the filling into the partially-baked bottom pie shell. Dot the surface of the cherry pie filling with small pea-size pieces of the butter.

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Sour Cherry Pie {Just 4 Ingredients and 100% From …

WebNov 5, 2017 · Prepare the pie crust. Spray a pie plate with cooking spray and place the bottom crust in the pie plate. In a small bowl, combine the …

Rating: 4.8/5(11)
1. Prepare the pie crust. Spray a pie plate with cooking spray and place the bottom crust in the pie plate.
2. In a small bowl, combine the cherries, sugar and tapioca. Pour this into the bottom pie crust. Dot the teaspoons of butter on top of the cherry mixture.
3. Place the other rolled out pie crust on top of the cherries. Fold the top crust under the bottom crust and pinch the edges together. Prick the top pie crust with a fork so steam can escape.
4. Bake at 400 degrees for 40-50 minutes or until the crust is nicely browned. If desired, you can cover the edge of the pie crust with aluminum foil so it doesn't get too browned. If you do this, remove the foil for the last 10 minutes of baking.

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The Best Cherry Pie There Is Pretty. Simple. Sweet.

WebSep 4, 2022 · Make the cherry filling: In a medium bowl, mix together sugar, cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla …

Rating: 4.9/5(27)
1. Roll out the dough: Take one disc of dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll the dough out into a 12-inch circle. Place the dough gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Cover pan with plastic wrap and place in the fridge. Roll out the other disc in the same fashion, then transfer to a baking sheet lined with parchment paper. Cover with plastic wrap and place in the fridge.
2. Make the cherry filling: In a medium bowl, mix together sugar, cornstarch, and salt. Stir in cherries. Add lemon juice and zest, vanilla extract, and Kirsch and mix to combine. Set aside for 10 minutes.
3. Preheat oven to 425F/220C. Line a baking sheet with parchment paper and place in the lower third of the oven.
4. Spread cherry filling in an even layer onto pie crust, and dot with butter on top. If you choose to make a lattice pie, this is how you do it. Otherwise, place the second crust over the filling. Tuck any excess overhang pastry under the bottom crust, then crimp the edges using your fingers or a fork. Make 4 slits in the center to let steam escape while baking. Brush the crust with a thin coating of milk or cream, then sprinkle with sugar.

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