Sour Cherry Pie
Sweetened sour cherries have a pungent tartness that makes them a favorite for pies. Cherry trees grow both wild and domestically in eastern Pennsylvania, so their natural presence has made their fruit an easily available dessert or main dish for a snack-meal. Since cherries retain their delectable qualities even when canned, cherry pies are prepared year-round.
Ingredients
- 3 cups sour cherries drained
- ½ cup cherry juice
- 1 cup sugar
- 2 Tbsp. tapioca
- ⅛ tsp. salt
- 1 Tbsp. butter or margarine
- 1 9 ” unbaked pie shell plus top crust or lattice strips
Instructions
- Mix together cherries, juice, sugar, tapioca, and salt.
- Let stand for 15 minutes to allow thickening to begin.
- Pour fruit mixture into pie shell.
- Dot with butter.
- Top with crust or lattice strips of pastry.
- Bake at 425° for 15 minute, then reduce temperature to 350° and bake an additional 35–40 minutes.
Notes & Wine Advice
Makes 1 9” pie
Variations:
Top with Crumbs instead of top crust.