Since 1977, I’ve been testing recipes on my beloved husband. All of the recipes on my blog have been Husband-Tested in my kitchen using ingredients I purchase at our community-owned grocery store, Lost River Market & Deli and also at the Orange County HomeGrown Farmers Markets in the beautiful hills of South Central Indiana. I do this as a hobby on a volunteer basis. I LOVE TO COOK!
Thursday, July 27, 2017
Classic Sour Cherry Pie
Recipe from Lori Longbotham via Bon
Husband-Tested in Alice’s Kitchen
Makes 8 servings
This is the dessert I would request for a last meal.It’s just downright scrumptious.Top with star-shaped pastry for the perfect Independence
Day celebration or picnic.For
convenience, the pie can be prepared up to the point of baking.Wrap well and place in the freezer.Thaw in the fridge the day before
2 Tablespoons unsalted
butter, cut into ½-inch cubes
1 small egg, lightly
1 Tablespoon milk or
cream or water
1 Tablespoon sparkling
Vanilla ice cream for
Position rack in lower
third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in large
bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.Mix together the egg and milk.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 ½ inch and crimp the edge as desired. Transfer filling to
dough-lined dish, mounding slightly in center. Dot with butter. Roll out second dough disk on floured surface
to 12-inch round. Cut stars (or other shapes) using cookie cutter. Arrange
dough stars atop filling. Brush the pastry stars with egg wash. Sprinkle the
pastry with 1 Tablespoon sparkly sugar.
Place pie on rimmed
baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. 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.