This recipe appears in:Pie of the Week: Sour Cherry Pie
If I was offered one kind of pie on my deathbed, this is the one I would choose—a bold statement from a cook who writes a column entitled "Pie of the Week".
Sour cherries are practically inedible when taken raw and difficult to source outside a farmers' market. The sense of victory you feel once you've sought them out, combined with the satisfaction of (finally!) getting through the tedious job of pitting them makes the resulting pie all the more sweet.
- 3 pints pitted sour cherries, halved
- 1 cup (or more if you'd like it sweeter) granulated sugar, plus more for the top
- 4 to 5 tablespoons cornstarch (use 5 if you like a thicker filling)
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
Preheat the oven to 425° Fahrenheit. In a bowl, mix sour cherries, sugar, and cornstarch. Toss together and allow it to sit for 5 minutes.
Stir the cherry mixture until the cornstarch is completely hydrated and there are no lumps of starch. Allow the mixture to sit 5 minutes more.
Pour the cherry mixture into the shaped, chilled bottom crust. Use the rolled-out, chilled dough to design your top crust: (here are a few top-crust ideas.) Chill the shaped pie for 20 minutes.
Brush the top crust with egg wash and sprinkle with granulated sugar. Bake at 425° for 15 minutes, rotating halfway through, then lower the oven temperature to 350° and continue to bake for approximately 30 minutes, rotating again halfway through. Bake until the crust is golden brown and filling is bubbling though the entire pie. Allow to cool for at least one hour before serving.