The Sour Cherry Crunch Pie Recipe Since the majority of sour cherry patches are in Michigan, Utah, and Washington State, depending on where you live, you may be unaware of these ruby-red delicacies. It’s worth hunting them down—just be aware that they are very perishable and should be frozen immediately or put straight to use in this scrumptious pie. For a little bit of added texture, I like to use this walnut crunch topping, infused with a bit of orange zest for that extra zing.
level: moderate Makes one 9-inch pie, 6 to 8 slices
Ingredients:
Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie
1/4 cup heavy cream (to glaze the crimped pie edges)
Filling:
1 cup granulated sugar
1/4 teaspoon salt
3 tablespoons cornstarch
5 cups sour cherries, stemmed, pitted, and drained
1 1/2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
Crunch Topping:
1/2 cup unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
Zest of 1/2 orange
3/4 cup coarsely chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, cold and cut into 1/4-inch cubes
Method:
Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, in a medium bowl, whisk together the granulated sugar, salt, and cornstarch. Add the sour cherries, and toss them gently with the sugar mixture, making sure all of the berries are thoroughly coated. Stir in the lemon juice and vanilla. Place the cherry filling in the pie shell, distributing it evenly.
To prepare the crunch topping, in a medium bowl, using a pastry blender, combine the flour, brown sugar, orange zest, walnuts, cinnamon, and salt. Using a pastry blender, incorporate the butter until pea-size pieces form.
Sprinkle the topping over the cherry filling, covering it completely. To bake, place the pie plate on a baking sheet and bake for 15 minutes.
Reduce the heat to 375°F and continue baking for 45 minutes, or until the crunch topping has achieved a golden brown color and the cherry juices are bubbling. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Sour Cherry Crunch Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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| Sour Cherry Crunch Pie |
