Sour Cherry Pie Recipe

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Sour cherries sweeten up nicely in this dessert prepared by Claudia Youmans of Virginia Beach, Virginia. "It's easy," she assure. "I'm a teacher an a Navy wife, so simplicity and quickness are both mealtime musts at our house."

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Sour Cherry Pie Recipe

Prep: 20 min. + standing Bake: 55 min. + cooling

Yield: 6-8 Servings

20 55 75

Ingredients

1-1/4 cups sugar
2 tablespoons cornstarch
Dash salt
4 cups pitted dark sweet cherries
Pastry for double-crust pie (9 inches)
Star cookie cutters (1/2 inch and 2 inches)
Confectioners' sugar

Directions

In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand for 30 minutes.
Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken.
Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie.
To make pie: Line a 9-in. pie plate with bottom pastry; add filling. (If filling is frozen, thaw in the refrigerator overnight.) Flute edges of pastry. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly. Cover edges during the last 20 minutes to prevent overbrowning.
Meanwhile, cut remaining pastry into 12-14 large stars and 16-18 small stars; place on an ungreased baking sheet.
Bake at 375° for 8-10 minutes or until golden brown. Remove to wire rack to cool. Sprinkle with confectioners' sugar. Place stars randomly over cooled pie. Sprinkle edges of pie with confectioners; sugar. Yield: 3 cups filling for one pie.

Originally published as Country Fair Cherry Pie in Country Woman July/August 1997, p12

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Sour Cherry Pie

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Reviewed on Aug. 05, 2012 by Mrs. Cowan

I'm not sure why this is called sour cherry pie when it calls for sweet cherries, but it is deliciously different than the usual tart cherry pies! I was looking for a recipe that called for actual cherries instead of canned pie filling - which is mostly filling any more, with very few cherries. I can't stand a wimpy pie! I did have to use extra corn starch, though. The two tablespoons didn't thicken it at all. I had to strain out the cherries and vigorously stir in 4 more tablespoons of corn starch over heat to get it to thicken properly - then stirred the cherries back in. Ripe cherries are juicy! My mom, who doesn't care for tart cherry pies, loved this one. She said to give the lady in Virginia a gold star!