Imagine a pie so divine, it'll make your taste buds dance with pure joy - a Sweet Cherry Pie that combines the tangy magic of sourdough crust with luscious, sun-ripened cherries. This isn't just any ordinary dessert; it's a culinary masterpiece that transforms simple ingredients into a show-stopping treat that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and create a memorable experience that celebrates the perfect balance of sweet, tart, and buttery flavors.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 2 cups pitted cherries
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 sourdough pie crust
- 1 egg (for egg wash)
Instructions
- Prepare the cherries by thoroughly washing and pitting them, ensuring no stems or pits remain in the fruit.
- In a medium mixing bowl, combine pitted cherries, sugar, cornstarch, and lemon juice. Gently mix until cherries are evenly coated, allowing the mixture to macerate for 15-20 minutes to release natural juices.
- Preheat the oven to 375°F (190°C) with a rack positioned in the lower third of the oven.
- Roll out the sourdough pie crust, dividing it into two portions: one for the bottom crust and one for the top lattice or full cover.
- Line a 9-inch pie dish with the bottom crust, trimming excess dough around the edges, leaving a slight overhang.
- Pour the cherry filling into the prepared pie crust, spreading it evenly and ensuring no large air pockets remain.
- Create a lattice top or full cover with the remaining pie crust, crimping edges to seal and create a decorative border.
- Whisk the egg and brush the entire top crust with egg wash to achieve a golden, glossy finish.
- Cut 2-3 small vents in the top crust to allow steam to escape during baking.
- Place pie on a baking sheet to catch any potential drips and bake for 45-50 minutes, or until the crust is golden brown and filling is bubbling.
- Remove from oven and let cool on a wire rack for at least 2-3 hours to allow filling to set completely.
- Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream.
Tips
- Cherry Selection: Choose ripe, firm cherries for the best flavor and texture. Fresh is always best, but high-quality frozen cherries work wonderfully too.
- Maceration Magic: Don't rush the cherry mixture! Letting it sit for 15-20 minutes allows natural juices to develop and intensifies the fruit's flavor.
- Sourdough Crust Secret: Ensure your sourdough pie crust is well-chilled before rolling to achieve maximum flakiness and prevent shrinkage during baking.
- Egg Wash Brilliance: For an extra golden and glossy crust, use a combination of egg yolk and a splash of milk instead of just egg white.
- Prevent Soggy Bottom: Place your pie on the lower oven rack to ensure the bottom crust cooks thoroughly and remains crisp.
- Cooling is Crucial: Resist the temptation to cut into the pie immediately. Letting it cool for 2-3 hours allows the filling to set perfectly and makes slicing a breeze.
- Storage Tip: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 65g
Protein: 5g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
