Sour Cherry Pie With Jason Biggs And Paul Walker Recipes

SOUR CHERRY PIE WITH JASON BIGGS AND PAUL WALKER

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine cherries, sugar, flour, cornstarch, lemon juice, and zest.
• On a lightly floured surface, roll one disk of dough into a 12-inch round, about 1/8-inch thick. Fit into a 9-inch glass pie plate. Pour in cherry filling. Roll second disk of dough into a 12-inch round. Cut the dough into 3/4- to 1-inch strips and lay over filling, creating a lattice. Trim edges to 1-inch, and seal by crimping edges with thumb and forefinger. Place on a parchment-lined baking sheet.
• In a small bowl, whisk together egg and cream. Brush over top of pie. Bake for 10 minutes. Reduce temperature to 400 degrees and bake until golden brown, and juices are bubbling, 40 to 50 minutes more. Remove from oven, and let cool for at least 2 hours before serving.

PERFECT SOUR CHERRY PIE

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.

SOUR CHERRY PIE

Steps:

• Mix cherries with sugar, flour, salt, cinnamon and tapioca.
• Might look kind of funny, but that is ok.
• Pour into unbaked pie crust.
• Dot with butter.
• Bake at 375 for 35 minutes.

BUBBY'S SOUR CHERRY PIE

Steps:

• In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to two 9-inch pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then with some sugar. Chill the pies in the refrigerator at least 30 minutes before baking.
• Preheat the oven to 475 degrees F.
• Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.

SOUR CHERRY CRUMBLE PIE

Steps:

• Roll out a pie crust disk on floured surpace. Transfer to a 12 inch pie dish. Trim overhang to 1 inchl. Fold edges under. Crim, forming high rim. Chill at least 30 minutes and up to a day.
• For crumble:Mix first 6 ingredients in a bowl. Add butter which should be at room temperature as well as vanilla. Rub with fingers until small clumps form.
• For filling:Position rack in enter of oven. Preheat to 375°F Place foil-lined baking sheet in bottom of oven to catch spills. Mix sugar, flour, cinnamon and sald in large bowl. Add cherries, toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Add almond extract and tapioca before mixing gently and transfering filling to chilled crust, mounding in center. You can decrease amount of tapioca if your cherries are not very juicy. Sprinkle crumble over, covering completely and pressing to adhere.
• Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 15 minutes longer. Cool on a rack.

SOUR CREAM CHERRY PIE

Steps:

• Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.

SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 F. Place a large rimmed baking sheet in the oven to preheat.
• Open the cans of cherries and drain them, reserving the juice from one can. You'll need 1/2 cup of liquid.
• Pour the liquid, sugar, cornstarch, lemon juice, and salt into a 2-quart saucepan and set over medium heat. Whisk constantly over the heat until the mixture is boiling and has thickened. This will take a few minutes, so be patient. You'll know the mixture is thickening when globs suddenly appear in the mixture.
• Remove from the heat and whisk in the almond extract and butter until smooth and well blended. Gently fold in the drained cherries with a flexible spatula, then set aside to cool.
• Roll the chilled pastry on a lightly floured surface until it's about 1/8 inch thick. Use it to line a 9-inch metal pie plate, then trim off the excess pastry with a knife. Gently spread the cooled cherry filling in the pastry.
• Wad up the remaining pastry and re-roll it to about 1/8 inch thick. Cut into strips, using a ruler for straight lines. Lay several of the strips horizontally across the top, then weave the remaining strips under and over the other ones to create a lattice top. Cut off the excess pastry, crimp the crust, and brush the pastry with beaten egg. Sprinkle liberally with demerara sugar if desired.
• Bake at 400 F for 20 minutes, then reduce the heat to 375 F and bake for another 20 minutes. The crust should brown beautifully and the filling should bubble gently.
• Remove the pie from the oven and let it cool for 3-4 hours on a wire cooling rack to allow the filling to cool and set. Cutting it too soon will make the filling runny.
• Serve with vanilla ice cream.

FRESH SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
• Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
• Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
• Mix egg white and milk together in a small bowl and brush over the top of the pie.
• Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.