Get ready to experience a dessert that's about to redefine your pie expectations! This Sour Cherry Pie with Peaches and Ginger is not just a recipe—it's a flavor explosion that combines the tangy punch of sour cherries, the sweet lusciousness of ripe peaches, and a surprising kick of spicy ginger. Imagine a golden, flaky crust cradling a vibrant filling that dances between sweet, tart, and warmly spiced—this pie is your ticket to dessert paradise that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- Sour cherries, pitted
- Peaches, sliced
- Fresh ginger, grated
- Sugar
- Flour
- Butter
- Pie crust
- Salt
Instructions
- Preheat your oven to 425°F (220°C). This ensures that your pie will bake evenly and get a nice golden crust.
- Prepare the pie crust. If you are using a store-bought pie crust, remove it from the packaging and let it sit at room temperature for about 10 minutes. If you are making a homemade crust, roll out the dough to fit your pie dish and place it in the dish, trimming any excess dough hanging over the edges.
- In a large mixing bowl, combine 2 cups of pitted sour cherries and 2 cups of sliced peaches. Make sure the fruits are fresh and ripe for the best flavor.
- Add 1 cup of sugar to the fruit mixture. Adjust the amount of sugar based on the sweetness of your fruits and your personal preference.
- Grate about 1 tablespoon of fresh ginger and add it to the fruit mixture. This will add a warm, spicy note to the pie.
- Sprinkle 1/4 cup of flour over the fruit mixture. This will help thicken the juices that are released during baking.
- Add a pinch of salt to enhance the flavors of the fruit and balance the sweetness.
- Gently toss the fruit mixture until all the ingredients are well combined and the fruit is evenly coated with sugar, flour, and ginger.
- Pour the fruit mixture into the prepared pie crust, spreading it evenly. Make sure to include all the juices to ensure a flavorful filling.
- If desired, you can add a lattice top or a second pie crust over the filling. If using a second crust, cut slits in the top to allow steam to escape.
- Dot the top of the pie with small pieces of butter (about 2 tablespoons), which will melt and create a rich flavor as it bakes.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pie from the oven and allow it to cool for at least 30 minutes before slicing. This cooling time helps the filling set up a bit more.
- Serve the pie warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Tips
- Choose ultra-fresh, ripe fruits for maximum flavor intensity
- Let your pie crust come to room temperature to prevent cracking
- Use a baking sheet underneath to catch potential drips and prevent oven mess
- Don't skip the cooling time—it helps the filling set and makes slicing easier
- For an extra-golden crust, brush the top with an egg wash before baking
- If your pie edges start browning too quickly, cover them with aluminum foil
- Grate fresh ginger for the most vibrant, aromatic flavor
- Consider serving with vanilla ice cream to complement the pie's warm spices
Nutrition Facts
Calories: 387kcal
Carbohydrates: 57g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 27mg
