Give the pie plenty of time to cool to room temperature so the sour cherry filling can set. Don’t feel like weaving a lattice? Keep the top crust intact-just cut a vent with a sharp knife so the cherry mixture doesn’t bubble over-or use cookie cutters or the rim of a sturdy glass to create shapes to decorate the top. It’s a flexible rubric you can repurpose for apple pie, pumpkin pie, and the like. Whether it’s your first time rolling out pie dough, or you consider yourself something of a fruit pie savant, this pie crust recipe has a forgiving fat-to-flour ratio. The best recipe for sour cherry pie is only as good as its pie crust, and this one’s a winner. (Frozen cherries will work too, but they tend to release more juice, so allow them to thaw first and drain them before continuing.) Pitting stone fruit can be a chore, but a cherry pitter is one of the only single-use kitchen gadgets we stand by because it makes prep time fly. It’s worth seeking out fresh sour cherries (available for a short window every summer), but if you can’t find them, substitute sweet cherries and tweak the sugar and lemon juice as outlined below. Refrigerate until ready to serve.This classic sour cherry pie recipe is an elegant alternative to cloying versions made with fire engine red canned cherries or cherry pie filling. Remove the bars from the pan and cut into 9 pieces.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |