Sour Cherry Pie

Name: Sour Cherry Pie
Prep time: 30 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: flour, for dusting; 1 double pie shell (2 disks pate brisee); 1 cup sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 1/8 teaspoon cinnamon; 1 vanilla bean, halved lengthwise, seeds scraped and reserved; 2 lbs fresh sour cherries, pitted (about 6 cups); 2 tablespoons unsalted butter, cut into small pieces; 1 large egg, lightly beaten; 1/2 cup apricot jam

Submitted by Chef mariajane

"What a delicious pie - a summer favorite!!"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 8

ingredients

flour, for dusting
1 double pie shell (2 disks pate brisee)
1 cup sugar
3 tablespoons cornstarch
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon cinnamon
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 lbs fresh sour cherries, pitted (about 6 cups)
2 tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten
¹⁄₂ cup apricot jam

directions

Preheat oven to 375°F Place foil on bottom oven rack to catch any juices.
MAKE THE CRUST: In a lightly floured work surface, roll out dough into a 14-inch round (1/4-inch thick). Fit dough into a 9-inch pie plate.
On a lightly floured piece of parchment, roll out disc of dough to 1/8-inch thickness. Trim to make a 9x12-inch rectangle. Using a clean ruler as a guide, cut 16 strips (each 12-inches long by 1/2-inch wide) with a fluted pastry wheel or sharp knife. Place strips on a parchment lined baking sheet, and refrigerate until cold, about 10 minutes.
Combine sugar, cornstarch salt and cinnamon in a large bowl. Using your fingertips, rub vanilla seeds into sugar mixture. Add cherries and toss. Pour cherry mixture into prepared pie plate. Dot top with butter. Lightly brush exposed edge of crust with egg.
MAKE THE LATTICE: Lay 8 strips of dough across the pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold the strips over perpendicular strip. Fold back the strips that are under the perpendicular strip. Lay a second perpendicular strip next to the first. Unfold the strips over the second perpendicular strip. Rpeat, weaving strips, across half the pie.
Return to center, lay a perpendicular strip on woven side of pie and repeat. Trim sides to make a 1-inch overhang. Tuck extra under rim of crust, and crimp to seal. Brush with egg.
Bake until crust is golden and juices are bubbling (if using fresh cherries, begin checking after 1 hour, if using frozen begin checking after 1 hour and 25 minutes). If top begins to brown too quickly, tent with foil and continue to cook.
Let pie cool slightly on a wire rack., Meanwhile, warm jam in a saucepan over medium heat, then pass through a sieve. Brush warm pie with jam and let cool. Pie can be stored at room temperature (covered loosely with parchment paper and tented with foil) for up to 1 day.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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