Can you believe that this is my first summer ever sampling sour cherries? For some reason I just didn’t think they were grown locally, so I never bothered trying to find any. But when I started receiving requests for tart cherry jam via my business, I knew I had to do a little more digging…and it turns out there are plenty of places around here that grow their own sour cherries – or at least normally do. This year has been an especially bad year for them because of the freezing/warm weather we had back in April that destroyed a lot of the crop. Fortunately though, I was still able to get my hands on some to make jam…and, I bought a few extra quarts so that I could make my very first sour cherry pie. I threw in some sweet cherries as well, and I think the resulting pie is a wonderful balance of tart and sweet, almost like a strawberry-rhubarb pie. I hope you give it a try, and have a great week!
- 2 pie crusts
- 4 cups sour cherries, pitted
- 2 cups sweet cherries, pitted
- 1/2 cup flour
- 1/2 cup sugar
Preheat the oven to 425 degrees. On a lightly floured surface, roll out one of the pie crusts to 1/8″ thick. Place in a pie dish and crimp the edges, if desired.
In a large bowl, toss the cherries with the flour and sugar.
Spoon the filling into the pastry-lined pie dish. On a lightly floured surface, roll out the second pie crust to 1/8″ thick. Cut strips about 1/2″ to 3/4″ thick.
Arrange the strips over the top of the pie, weaving in and out to achieve the traditional lattice look.
Cut the excess lattice strips from around the edges, and sprinkle with additional sugar, if desired. (Note: Next time I plan to crimp the edges of the bottom crust after I put the lattice topping on, so that the top is secured to the bottom and strips aren’t poking out.)
Cover the pie edge with aluminum foil or a pie shield. Bake 35-45 minutes or until golden brown and the juice begins to bubble. Remove the foil during the last 15 minutes of baking.
Cool on a wire rack at least 2 hours before serving.