Sour Cherry Pie Recipe

This recipe for sour cherry pie is made with a homemade double pastry crust.

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Pie Crust

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon granulated sugar
6 to 8 Tbsp ice water

Pie Filling

1 1/3 cups granulated sugar
1/2 cup all-purpose flour
6 cups sour pie cherries, pitted


Pie Crust

Add flour, cubed butter and sugar, into a mixer. Mix this slowly until crumbly. Make sure not to over-mix you should see butter still in the mix. Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it. Taking the dough of the bowl press and form two balls of dough. Wrap these up, and refrigerate for about an hour.

Pie Filling

Mix together sugar, flour and cherries, until cherries get a nice coating, set aside.

Preheat oven to 400F.

Roll the dough out, with flour to make sure it doesn't stick, and line a 9 inch pie pan. Trim off excess pie dough. Add cherry filling. Roll out other ball of dough, with flour. Using water and a brush, brush some water along edge, and place pie dough on top, trim and crimp. Make sure to cut some vents in pie dough

To make an even nicer pie. Using an egg wash (1 egg, a bit of water, and a dash of sugar whisked together) brush top of unbaked pie crust and sprinkle with coarse sugar. Makes a lovely colour.

Bake for 40-45 minutes or until done.

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