Oh my goodness, let me tell you about my absolute favorite dessert: sour cherry pie! There’s just something magical about that perfect balance of sweetness and tartness. The moment you take a bite, the bright, tangy flavor of the sour cherries dances on your taste buds, and it’s pure bliss. I’ve spent years perfecting what I believe is the best sour cherry pie recipe, and trust me, it’s worth every minute in the kitchen. This pie is not just a treat; it’s a celebration of summer! Whether you’re serving it at a family gathering or just enjoying a slice with a cup of coffee, it always brings smiles and happy memories. So, let’s get right into how to make this delightful dessert that’s sure to impress everyone!
Ingredients for the Best Sour Cherry Pie Recipe
Alright, let’s gather everything we need to whip up this delicious pie! Here’s what you’ll want to have on hand:
- 2 cups sour cherries, pitted (fresh or frozen work beautifully!)
- 1 cup granulated sugar (adjust to your taste—if you like it a bit sweeter, feel free to add a tad more!)
- 2 tablespoons cornstarch (this helps thicken the filling perfectly)
- 1 tablespoon lemon juice (it brightens the flavors, trust me!)
- 1 teaspoon vanilla extract (adds a lovely depth to the filling)
- 1/4 teaspoon salt (just a pinch to balance everything out)
- 1 pie crust, for the bottom (store-bought or homemade, whatever makes your heart sing!)
- 1 pie crust, for the top (again, feel free to use your favorite style)
Once you’ve got these ingredients prepped and ready, you’ll be on your way to creating something magical!
How to Prepare the Best Sour Cherry Pie Recipe
Now that we have our ingredients all lined up, let’s dive into the steps for making this delightful sour cherry pie! I promise, it’s a straightforward process that’ll have your kitchen smelling heavenly in no time.
Preheat the Oven
First things first, we need to preheat that oven! Set it to 425°F (220°C). Preheating is super important because it ensures that our pie crust will bake evenly and get that lovely golden color we’re all after. Plus, it helps the filling bubble up beautifully!
Prepare the Cherry Filling
In a large mixing bowl, combine those luscious sour cherries with the granulated sugar, cornstarch, lemon juice, vanilla extract, and salt. Give it a gentle stir to mix everything together without smashing the cherries—let them keep their shape! I usually let this sit for about 5-10 minutes to let the flavors meld while I prepare the pie crust. You’ll really start to smell that sweet-tart goodness!
Assemble the Pie
Grab your pie pan and place the bottom crust in there, making sure it fits snugly. Now, pour that gorgeous cherry filling right into the crust, spreading it out evenly. Then, take the top crust and carefully lay it over the filling. Don’t forget to pinch the edges together to seal it up tight! To let the steam escape while baking, cut a few slits in the top crust. It’s like giving your pie a little breathing room!
Bake the Pie
It’s time to pop that pie into the preheated oven! Bake it for about 45 to 50 minutes. You’ll want to keep an eye on it—look for that beautiful golden-brown crust and some bubbling juices peeking through the slits. If the edges start to brown too quickly, cover them with a bit of foil to prevent burning.
Cooling Time
Once it’s out of the oven, let your pie cool for at least an hour before slicing it up. I know, it’s hard to wait, but letting it cool helps the filling set. If you slice it too soon, you might end up with a delicious but messy cherry explosion! Trust me, the wait is worth it for that perfect slice.
Why You’ll Love This Recipe
- Perfectly balances sweetness and tartness, creating a flavor explosion in every bite!
- Quick preparation time—just 20 minutes of hands-on work before it goes in the oven!
- Uses simple, fresh ingredients that are often already in your pantry.
- Versatile dessert that shines at summer gatherings, holiday dinners, or cozy nights in.
- Delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Easy to adjust the sweetness to fit your personal preference—make it just how you like it!
- Impressive enough to wow guests, yet simple enough for beginner bakers to tackle!
Tips for Success
Alright, let’s make sure your sour cherry pie turns out absolutely perfect! Here are some of my top tips that I’ve gathered over the years that’ll help you achieve that pie of your dreams:
- Choose the right cherries: If you can, use fresh sour cherries when they’re in season—they have the best flavor! If you’re using frozen, make sure to thaw them and drain any excess liquid first to avoid a soggy pie.
- Don’t skip the cornstarch: This little ingredient is key for thickening your cherry filling. It prevents the juices from making the crust too soggy, so make sure to measure it out properly!
- Let the filling sit: Allowing the cherry mixture to sit for a few minutes before pouring it into the crust helps the flavors meld together. It’s a small step that makes a big difference!
- Chill your crust: If you’re making a homemade pie crust, keep it chilled before rolling it out. A cold crust helps the pie hold its shape better and ensures that flaky texture we all love.
- Cover the edges: If the edges of your pie crust start to brown too quickly while baking, cover them with strips of aluminum foil. This way, you can prevent them from burning while the rest of the pie finishes cooking.
- Cool it down: Patience is key! Letting the pie cool completely before slicing not only helps it set but also enhances the flavors. I promise, it’s worth the wait!
With these tips, you’ll be well on your way to impressing everyone with your baking skills. Happy pie-making!
Nutritional Information
Curious about what’s in this delicious pie? Here’s the estimated nutritional breakdown for a slice of my best sour cherry pie recipe. Keep in mind that these values can vary based on the specific ingredients and portion sizes, but this will give you a good idea of what to expect:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Sugar: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
- Sodium: 150mg
This pie is not just a treat for your taste buds; it’s also a delightful indulgence that you can enjoy without too much guilt. Just remember, everything in moderation! Enjoy every scrumptious bite!
FAQ Section
Can I use frozen cherries?
Absolutely! Frozen cherries work perfectly in this recipe. Just make sure to thaw them first and drain any extra liquid before adding them to your filling. This helps prevent a soggy crust, which we definitely want to avoid! Trust me, you won’t miss out on flavor at all; they’ll be just as delicious as fresh cherries!
How do I know when the pie is done?
Great question! You’ll know your pie is done when the crust turns a lovely golden brown, and you can see the cherry filling bubbling through those cute slits you made in the top crust. It usually takes about 45 to 50 minutes. If the edges brown too quickly, just cover them with a bit of foil to keep them from burning. Patience is key!
What can I serve with sour cherry pie?
Oh, the possibilities are endless! I love serving this sour cherry pie warm with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. The creaminess really complements the tartness of the cherries. You could also drizzle some chocolate sauce or even serve it alongside a cup of coffee for a cozy treat. It’s all about what makes your taste buds dance!
Storage & Reheating Instructions
So, you’ve made this fantastic sour cherry pie, and now you have some leftovers (if you’re lucky!). Here’s how to store it properly to keep that deliciousness intact:
- Storing: Allow the pie to cool completely at room temperature. Once it’s cool, cover it with plastic wrap or aluminum foil to prevent it from drying out. You can also place it in an airtight container if you have one big enough. It’ll keep in the refrigerator for up to 4-5 days, but let’s be real, it probably won’t last that long!
- Freezing: If you want to save it for a later date, you can freeze the pie! Just make sure to wrap it tightly in plastic wrap, then in aluminum foil. It’s best to eat frozen pie within 2-3 months for optimal flavor. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.
Now, to reheat your pie and bring back that fresh-out-of-the-oven taste:
- Oven Method: Preheat your oven to 350°F (175°C). Place the pie on a baking sheet (to catch any drips) and warm it up for about 15-20 minutes, or until it’s heated through. This method helps maintain that lovely flaky crust!
- Microwave Method: If you’re in a hurry, you can pop a slice in the microwave for about 30-60 seconds. Just be careful not to overheat it, or you might end up with a soggy crust. It’s quick, but the oven method is definitely my favorite for keeping that pie crust nice and crispy.
With these storage and reheating tips, you can savor every last bite of that amazing sour cherry pie long after it’s come out of the oven. Enjoy!
Z nadrukami
The Best Sour Cherry Pie Recipe: 7 Steps to Blissful Delight
- Całkowity Czas: 1 hour 10 minutes
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A delicious sour cherry pie that balances sweetness and tartness.
Składniki
- 2 cups sour cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 pie crust, for bottom
- 1 pie crust, for top
Instrukcje
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the sour cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt.
- Place the bottom pie crust in a pie pan.
- Pour the cherry mixture into the crust.
- Cover with the top pie crust and seal the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes until the crust is golden brown.
- Let cool before serving.
Uwagi
- Use fresh or frozen sour cherries.
- Adjust sugar based on your taste preference.
- Serve with whipped cream or ice cream.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 50 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 20g
- Sód: 150mg
- Kwasy: 10g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 36g
- Włókno: 2g
- Białko: 2g
- Cholesterol: 15mg
Słowa kluczowe: sour cherry pie, best cherry pie recipe, dessert recipes
