SOUR CHERRY PIE

Recipe adapted from The Gourmet Gourmand and King Arthur Baking

 

Ingredients:

1 double pie crust recipe

5 or 6 c sour cherries, pitted (2 - 2½ lbs at the market)

1 c granulated sugar

3½ T corn starch

¼ t salt

¼ t almond extract

2 T unsalted butter, cut into small pieces

2 T milk

1 T demerara sugar 

Method:

Preheat oven to 425°F and place rack in lower third of oven.  Place the pie dish on a baking sheet covered with a piece of parchment paper.

 

Mix the cherries, sugar, corn starch, salt and almond extract in a large bowl and set aside to dissolve for 10 minutes.

Roll out one portion of pastry and press into the pie dish, leaving edges untrimmed.

 

Pour cherry filling into pastry-lined dish.  Dot with butter pieces.

 

Roll out second portion of pastry and cut into 1" strips.  Lattice this across the filled pie dish, then fold over the edges of the pastry and crimp.

Brush lattice and crimped edge with milk and sprinkle with sugar.

 

Place into the preheated oven and bake for 15 minutes.  Reduce heat to 375°F and bake for an additional 45-55 minutes, or until the filling is bubbling.

 

Cool to room temperature before serving.