Sour Cherry Pie With Jason Biggs And Paul Walker Recipes

SOUR CHERRY PIE WITH JASON BIGGS AND PAUL WALKER

Sour Cherry Pie with Jason Biggs and Paul Walker image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 8

Ingredients

4 cups frozen sour cherries, defrosted until easily separated and drained
1 cup sugar
1 tablespoon all-purpose flour, plus more for rolling out dough
2 1/2 tablespoons cornstarch
Juice and zest of 1/2 lemon
Pate Brisee
1 large egg, lightly beaten
2 tablespoons heavy cream

Steps:

Preheat oven to 450 degrees. In a medium bowl, combine cherries, sugar, flour, cornstarch, lemon juice, and zest.
On a lightly floured surface, roll one disk of dough into a 12-inch round, about 1/8-inch thick. Fit into a 9-inch glass pie plate. Pour in cherry filling. Roll second disk of dough into a 12-inch round. Cut the dough into 3/4- to 1-inch strips and lay over filling, creating a lattice. Trim edges to 1-inch, and seal by crimping edges with thumb and forefinger. Place on a parchment-lined baking sheet.
In a small bowl, whisk together egg and cream. Brush over top of pie. Bake for 10 minutes. Reduce temperature to 400 degrees and bake until golden brown, and juices are bubbling, 40 to 50 minutes more. Remove from oven, and let cool for at least 2 hours before serving.

PERFECT SOUR CHERRY PIE

Perfect Sour Cherry Pie image

A sweet filling perfect for summer. Definitely invest in a cherry pitter for this one!

Provided by jmd5102

Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes

Time 1h25m

Yield 16

Number Of Ingredients 7

Ingredients

2 (15 ounce) packages double crust ready-to-use pie crust
2 pounds sour cherries, pitted
1 cup white sugar
2 tablespoons white sugar
3 ½ tablespoons cornstarch
1 tablespoon butter
¼ teaspoon almond extract

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.

Nutrition Facts : Calories 342.2 calories, Carbohydrate 44.8 g, Cholesterol 1.9 mg, Fat 17.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 260 mg, Sugar 18.9 g

FRESH SOUR CHERRY PIE

Fresh Sour Cherry Pie image

This is a tart, yet sweet, pie I make with sour Montmorency cherries found on a tree in my yard. I recommend using Trader Joe's French Pastry pie crust, and a woven top really shows off the cherries. It turns out perfect every time! Serve plain or with a scoop of vanilla ice cream.

Provided by CRIMSON_CHAOS

Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) prepared double-crust pie pastry
4 cups pitted sour cherries
⅔ cup white sugar
2 tablespoons all-purpose flour
1 orange, zested and juiced
½ teaspoon ground cinnamon
2 tablespoons butter
1 egg white
1 teaspoon milk

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.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 3.8 g, Sodium 151.1 mg, Sugar 36.3 g

SOUR CHERRY TART

Sour Cherry Tart image

Gloria Zimmerman picks well-ripened sour cherries from the cherry tree in a friend's yard each summer, pits them and freezes them. Although this tart can be made with sweet cherries, it is better made with sour cherries. The pate brisee recipe is very rich and must be handled with care to make it conform to the tart mold. The unglazed tart should not be refrigerated; it should be served while still lukewarm - difficult to do in a restaurant - with strong coffee.

Provided by Jacques Pepin

Categories dinner, dessert

Time 3h30m

Yield One 11-inch tart

Number Of Ingredients 10

Ingredients

About 3/4 cup flour (4 ounces)
1/2 teaspoon sugar
1/8 teaspoon salt
3/4 stick (3 ounces) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice-cold water
1 1/4 pounds sour cherries, pitted
2 tablespoons minute tapioca
3/4 cup sugar
1/4 teaspoon almond extract
1/4 cup almonds ground in a food processor with 1 tablespoon sugar

Steps:

For the pate brisee, place the flour, sugar, salt and butter pieces in owl and crush the butter into the dry ingredients with the tips of your fingers until combined somewhat but with pieces of butter still visible in the mixture. Add the ice water and stir with a fork just until the mixture holds together. Gather it up, pressing it between your hands to flatten it and make it round, and wrap it in plastic wrap. Refrigerate for one hour.
Rub a small amount of flour into a pastry cloth and roll the dough into a very thin circle, about 12 1/2 inches in diameter. Roll the dough onto the rolling pin and gently fit it into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Press the dough against the sides of the pan to fill in any holes and make it adhere to the metal. Remove any excess overhanging dough by rolling the rolling pin across the top of the pan. Refrigerate the tart shell for one hour.
Meanwhile, in a bowl combine the cherries, tapioca, sugar and almond extract. Sprinkle the ground almond-sugar mixture in the pastry shell and arrange the cherry mixture on top. Place the tart pan on a cookie sheet and bake in a 400-degree oven for one to one-and-a-quarter hours, until the dough is nicely browned. Unmold and serve with strong coffee.

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