Description
This sour cherry pie made with frozen cherries is my favorite pie. Not too sweet and not too tart, it is just right!
Ingredients
Your Favorite Crust
4 to 6 cups pitted sour cherries with 1/2 c juice
1 c sugar
1 T flour
2 1/2 Tablespoons corn starch
3/4 t cinnamon (optional)
2 T cold unsalted butter, cut into small pieces for dotting the cherries
Streusel Topping:
1 1/4 c flour
6 T brown sugar
1/4 c sugar
3/4 t cinnamon
1/4 t salt
1/2 c melted butter
1/4 t vanilla
Egg Wash:
1 egg
1 egg yolk
1 T heavy cream
Instructions
Thaw frozen cherries according to directions in post or leave in the refrigerator overnight.
Mix together the sugar, flour, corn starch and cinnamon in a large bowl.
Add the drained cherries with 1/2 c of cherry juice. Mix well.
Line a 9″ pie plate with bottom crust and top with the cherry mixture. Dot with butter.
Top with an upper pie crust or a struesel topping. If topping with crust, cut several slits with a sharp knife into the crust.
Chill in the refrigerator for 30 minutes.
Place oven rack in lower middle position and preheat to 400 degrees.
Whisk egg wash ingredients together if using on the top crust and brush on.
Place chilled pie on a parchment lined rimmed baking sheet.
Bake until crust is golden, about 1 hour, then loosely cover with tented foil and continue baking another 15 minutes or until filling is evenly bubbling in the center of the pie.
Let pie cool about three hours before serving.
Notes
Leftovers will keep at room temperature, about three days if covered with foil. Warm 10 minutes in a 350 oven to crisp the crust.
