Ohio Sour Cherry Pie Recipes

MARTHA'S SOUR CHERRY PIE

Steps:

• Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
• Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
• Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
• Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
• Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

PERFECT SOUR CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans.
• Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife.
• Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.

KING ORCHARD'S SOUR CHERRY PIE

Steps:

• 1. Place the flour, salt and sugar in a food processor; pulse on and off to mix. Add the butter and shortening, then pulse the machine on and off until the mixture resembles coarse meal.
• 2. Add the water through the feed tube, pulsing on and off, until the dough gathers together in the side of the work bowl. Remove dough and form it into a disk. Wrap it in plastic and chill in the refrigerator for at least 1 hour.
• 3. Divide the dough in half. Roll out half on a floured work surface (or between 2 sheets of waxed paper) into an 1/8-inch thick round large enough to fit your pie pan. It should be about 1 1/2 to 2 inches larger than the pie pan. Work quickly, as the dough can get sticky. Repeat with remaining dough for a top crust.
• 4. Preheat the oven to 400° F.
• 5. In a saucepan, mix together the cherries, sugar, flour and almond extract. Bring to a boil. Boil for 1 minute, stirring. Cool to room temperature.
• 6. Line a 9-inch pie pan with half of the pie dough. Brush the bottom crust with egg white. Spoon the cooled cherry filling into the crust. Cover with the top crust. Trim the excess dough, leaving a 1-inch overhang. Moisten the rims of the crusts where they meet with water, then turn the top crust under the bottom and crimp the edges decoratively. Cut a few slits in the top to allow the steam to escape.
• 7. Bake the pie in the center of the oven for 35 minutes or until the crust is golden brown.

OHIO SOUR CHERRY PIE

Steps:

• For Crisco crust, combine flour and salt in food processor.
• Cut frozen Crisco shortening into chunks with knife and add to food processor.
• Process (pulse) until mixture forms fine crumbs.
• Add ice water while the machine is running and continue to run processor until dough forms on the blades.
• Remove and form dough into two balls.
• Cover and refrigerate for 30 minutes.
• Preheat oven to 425 degrees.
• For Sour Cherry Filling, combine brown and white sugars, cinnamon and cornstarch in saucepan.
• Add cherry juice and cook until mixture is thick and bubbly.
• Stir and boil the mixture for one minute.
• Add cherries and cook for one minute or until it starts to boil again.
• Remove from heat and add Crisco shortening and almond and vanilla extracts.
• Remove refrigerated dough.
• On lightly floured surface, roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate.
• Gently,ease dough into the pie plate, being careful not to stretch the dough.
• Trim edge even with pie plate.
• Spoon cherry filling into prepared pastry.
• Roll top crust the same way as the bottom.
• Brush top crust with milk and sprinkle lightly with sugar.
• Bake at 425 degrees for 15 minutes.
• Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown.

FRESH SOUR CHERRY PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.
• Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.
• Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.
• Mix egg white and milk together in a small bowl and brush over the top of the pie.
• Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.

SOUR CHERRY PIE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie plate, and trim dough, leaving a 1/2-inch overhang; refrigerate or freeze until firm, about 30 minutes.
• On lightly floured parchment, roll out second disk of dough 1/8 inch thick. Using a clean ruler as a guide, cut 14 strips (about 1/2 inch wide) with a pastry wheel or sharp knife. Place strips (and parchment) on a baking sheet, and refrigerate until firm, 10 minutes.
• Combine granulated sugar, cornstarch, salt, and cinnamon in a large bowl. Add cherries and vanilla, and toss. Pour cherry mixture into pie plate. Dot with butter. Lightly brush exposed edge of shell with beaten egg.
• Weave the lattice (see page 328): Lay 7 strips of dough across pie. Fold back every other strip. Lay another strip perpendicular in center of pie. Unfold strips over perpendicular strip. Fold back strips under perpendicular strip. Lay second perpendicular strip next to first. Unfold strips over second perpendicular strip. Repeat, weaving strips across half the pie. Return to center, lay a perpendicular strip on unwoven side of pie, and repeat. Trim strips to 1-inch overhang. Tuck overhang under edge of shell, and crimp to seal. Brush lattice with egg wash, and sprinkle with sanding sugar. Refrigerate or freeze 30 minutes.
• Preheat oven to 375°F. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake until crust is golden brown and juices are bubbling; if using fresh cherries, begin checking after 1 hour; if using frozen, about 95 minutes. (If top browns too quickly, tent with foil.)
• Transfer pie to a wire rack; let cool completely. Pie can be kept at room temperature, tented with foil, up to 1 day.

COUNTY FAIR CHERRY PIE

Steps:

• In a large saucepan, combine sugar, cornstarch and salt; stir in cherries. Let stand 30 minutes. , Cook and stir cherry mixture over medium heat until mixture boils and starts to thicken. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Cool. Cover with lids; refrigerate or freeze. Yield: 3 cups filling for one pie., To make pie: Preheat oven to 375°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add thawed filling. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cover edges during the last 20 minutes to prevent overbrowning. Cool on a wire rack., Meanwhile, roll remaining dough to 1/8-in.-thick circle; cut stars using floured star-shaped cutters. Place on an ungreased baking sheet. Bake at 375° for 7-11 minutes or until golden brown. Remove to a wire rack to cool., To serve, dust stars with confectioners' sugar; place over pie. Lightly dust edges of pie with confectioners' sugar.

SOUR CHERRY PIE

Steps:

• Mix cherries with sugar, flour, salt, cinnamon and tapioca.
• Might look kind of funny, but that is ok.
• Pour into unbaked pie crust.
• Dot with butter.
• Bake at 375 for 35 minutes.