How To Make Deep-Dish Sour Cherry Pie
Sour cherry pie is the summer dessert you never knew you needed. The tartness of the cherries bring so much vibrancy to this rich dessert.
Preheat the oven to 375 degrees F and position a rack in the lower third.
In a bowl, toss the cherries with the 1½ cups of sugar, the cornstarch, the fresh lemon juice and the salt.
Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about ⅛-inch thick
Line a 9½x1¾-inch glass pie plate with the dough.
Brush the overhang with water and spoon in the filling.
Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.
Trim the overhang to ½ inch, fold it under itself and crimp.
Lightly brush the top with water and sprinkle with sugar.
Cut a few slits for steam to escape.
Bake the pie for about 2 hours until the filling is bubbling and the crust is golden brown.
Cover the edge of the pie with foil if it begins to darken.
Let cool for 5 hours at room temperature before serving.
- Calories: 1739.87kcal
- Fat: 2.77g
- Saturated Fat: 0.63g
- Monounsaturated Fat: 0.75g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 440.69g
- Fiber: 14.85g
- Sugar: 376.80g
- Protein: 9.21g
- Sodium: 180.61mg
- Calcium: 149.80mg
- Potassium: 1592.13mg
- Iron: 3.22mg
- Vitamin A: 580.60µg
- Vitamin C: 96.62mg
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