Ohio Sour Cherry Pie Recipes

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PERFECT SOUR CHERRY PIE



Perfect Sour Cherry Pie image

A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!

Provided by jmd5102

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h25m

Yield 16

Number Of Ingredients 7

2 (15 ounce) packages double crust ready-to-use pie crust
2 pounds sour cherries, pitted
1 cup white sugar
2 tablespoons white sugar
3 ½ tablespoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
  • Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
  • Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g

CLASSIC SOUR CHERRY PIE WITH LATTICE CRUST



Classic Sour Cherry Pie with Lattice Crust image

Provided by Lori Longbotham

Categories     Dessert     Bake     Kid-Friendly     High Fiber     Graduation     Father's Day     Backyard BBQ     Cherry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 16

Crust:
2 1/2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk
Vanilla ice cream

Steps:

  • For crust:
  • Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
  • For filling:
  • Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; 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 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon 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.

OHIO SOUR CHERRY PIE



Ohio Sour Cherry Pie image

Make and share this Ohio Sour Cherry Pie recipe from Food.com.

Provided by Theresa P

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/4 cups all-purpose flour
1/2 teaspoon salt
5 ounces frozen Crisco
1/3 cup ice water
1/3 cup brown sugar
1/2 teaspoon cinnamon
1 1/2 cups cherry juice
1 1/2 tablespoons Crisco
1 tablespoon vanilla extract
2 teaspoons sugar
1/3 cup white sugar
4 tablespoons cornstarch
3 lbs frozen cherries (with sugar)
1 teaspoon almond extract
1/2 tablespoon milk

Steps:

  • For Crisco crust, combine flour and salt in food processor.
  • Cut frozen Crisco shortening into chunks with knife and add to food processor.
  • Process (pulse) until mixture forms fine crumbs.
  • Add ice water while the machine is running and continue to run processor until dough forms on the blades.
  • Remove and form dough into two balls.
  • Cover and refrigerate for 30 minutes.
  • Preheat oven to 425 degrees.
  • For Sour Cherry Filling, combine brown and white sugars, cinnamon and cornstarch in saucepan.
  • Add cherry juice and cook until mixture is thick and bubbly.
  • Stir and boil the mixture for one minute.
  • Add cherries and cook for one minute or until it starts to boil again.
  • Remove from heat and add Crisco shortening and almond and vanilla extracts.
  • Remove refrigerated dough.
  • On lightly floured surface, roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.
  • Gently,ease dough into the pie plate, being careful not to stretch the dough.
  • Trim edge even with pie plate.
  • Spoon cherry filling into prepared pastry.
  • Roll top crust the same way as the bottom.
  • Brush top crust with milk and sprinkle lightly with sugar.
  • Bake at 425 degrees for 15 minutes.
  • Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.

Nutrition Facts : Calories 393.9, Fat 3, SaturatedFat 0.9, Cholesterol 0.1, Sodium 152.6, Carbohydrate 87.3, Fiber 4.6, Sugar 53, Protein 5.6

TWICE-BAKED SOUR CHERRY PIE



Twice-Baked Sour Cherry Pie image

Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife. In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust - pre-baked shells that are flaky, crisp and golden. But fruit pies, baked with raw dough that is often pale and soggy, get short shrift. For a fruit-pie crust that is crunchy and flaky, with a buttery texture that absorbs the fruit's juices without turning to mush, the secret is pre-baking the bottom crust, then adding the fruit, covering it with raw dough and baking it again.

Provided by Melissa Clark

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 10

1 3/4 cups plus 2 tablespoons all-purpose flour, more for rolling out dough
3/8 teaspoon kosher salt
15 tablespoons unsalted butter, chilled and cut into pieces
1 cup sugar
2 to 3 tablespoons instant tapioca
1/4 teaspoon cinnamon
2 pounds sour cherries (about 6 cups), rinsed and pitted
1 tablespoon kirsch or brandy
3 tablespoons heavy cream
Demerara sugar, for sprinkling

Steps:

  • To make dough: in bowl of a food processor pulse together flour and salt just to combine. Add butter and pulse until chickpea-size pieces form. Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together. Separate dough into 2 disks, one using 2/3 dough, the other using the remaining. Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.
  • Heat oven to 425 degrees. Place larger dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick. Transfer to a 9-inch pie plate. Line dough with foil and weigh it down with pie weights. Bake until crust is light golden brown, about 30 minutes.
  • While pie crust is baking, prepare filling. In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling). Run the motor until tapioca is finely ground. Place cherries in a bowl and add sugar and tapioca mixture. Drizzle in kirsch or brandy and toss gently to combine.
  • When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights. Scrape cherry filling into pie crust.
  • Place smaller disk of dough on a lightly floured surface and roll it 3/8-inch thick. Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough. Arrange circles on top of cherry filling in a pattern of your choice.
  • Brush top crust with cream and sprinkle generously with Demerara sugar. Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 98 milligrams, Sugar 35 grams, TransFat 1 gram

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