Sour Cherry Pie just might be the greatest of all fruit pies!
I love all pies, especially fruit pies. (I know, I know, you’re probably thinking, “shut up already about pie”.) I waited more than 10 years for this pie. Seriously, I planted my sour cherry tree over a decade ago with visions of making cherry pies for my kids.
Sadly, now that the tree has finally given me a bumper crop of cherries, neither of my kids are living home full time. We’re visiting our son soon and I’ll bring frozen pie dough and frozen cherries so he can make a pie for himself. I saved some more cherries in the freezer so I can bake a cherry pie when our daughter comes home for Christmas.
I guess our plans don’t always work out exactly as we had in mind, but I’m still thrilled with my sour cherries and thoroughly enjoyed a couple of slices of pie myself.
I keep the ingredients for the cherry pie filling simple because I don’t think the fruit needs any embellishment. No need to add add lemon juice or zest as I do for many fruit desserts because the cherries are plenty tart naturally. Some recipes add almond extract to cherry pie filling, but there is a natural hint of almond flavor in the cherry so I don’t think it’s needed.
I used fresh cherries (have I told you about my cherry tree??). If you don’t have access to fresh cherries you can look for frozen, canned or jarred cherries in a well stocked grocery store and, of course, you can even buy them on-line.
For this pie I made a traditional lattice crust. It looks so pretty even when the juices overflow a bit.
If you’ve never made a lattice crust it’s really very easy.
Watch this video to sew how to make a lattice pie crust:
A little egg wash and a generous sprinkling of sugar on the top crust is all you need to finish your beautiful creation. This is the quintessential July 4th dessert. Enjoy!!
Is anyone else as pie-obsessed and I am? Tell me about your favorites, especially for summer.