Recipes

Sour Cherry (Old Fashioned) Pie

Erin Emory

Sour Cherry (Old Fashioned) Pie

Erin Emory

Ingredients

  • 1 all-butter pie crust and shell, which I like to cut into lattice strips
  • 8 c sour cherries – I like to use frozen sour cherries (thawed), which show up in grocery stores in the fall.
  • ¼ c bourbon
  • ½ tap almond extract
  • zest of 1 orange (Or more! Do you!)
  • ¾ c turbinado sugar
  • ¼ c tapioca starch
  • ¼ tsp salt
  • 2 Tbsp room-temperature cream cheese
  • 2 Tbsp butter, cubed
  • 1 egg, beaten
  • More turbinado sugar for sprinkling on the top.

Directions

  1. Make the filing by mixing together the cherries, bourbon, almond extract, orange zest, turbinado sugar, tapioca starch, and salt.
  2. Line the pie-pan with the unbaked pie crust (chilled).
  3. Spread the cream cheese on the bottom of the pie shell.
  4. Pour the cherry mixture into the pie shell, being careful not to mound it in the middle.
  5. Dot the filling with the butter cubes.
  6. Top with the additional pie shell/lattice strips, crimp the edges.
  7. Put the assembled pie in the freezer for 15 minutes while you pre-heat the oven to 450– it’s good to let it rest, and you want everything to stay chilled.
  8. Remove the pie from the freezer and brush the top and edges with a beaten egg. Sprinkle with more turbinado sugar if you’d like.
  9. Bake on a cookie sheet at 450 for 15-20 minutes, to get the top nice and brown.
  10. Then drop the temperature to 350 and bake for another 1+ hour, until it bubbles.
  11. Remove from the oven and let it cool for several hours. The tapioca will need to set up during this time—if you serve it hot from the oven, you’ll have a runny mess.
  12. Best served at room temperature with whipped cream.

Source: Heavily lifted from the cookbook from a local Detroit bakery, Sister Pie.

Back To Top