Sour Cherry Pie!

Sour cherry season is here - its a quick one, so get them while you can! With all of this rain, it could be a one hit wonder at the market this year. 

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Sour Cherry Pie - Makes 2 pies

2 Pie Crusts - Here's a link to a tried and true pie dough recipe  - keep them refrigerated until you are ready to assemble the pies.

10 cups of sour cherries, washed and pitted (buy 3 quarts, snack on the extras!)  

1 1/3 cups of sugar

5 tablespoons granulated tapioca

2 tablespoon lemon juice

1 teaspoon almond extract

1/8 teaspoon salt

Crumbs (1 cup brown sugar, 1 cup flour, 6 tablespoons unsalted butter, room temperature)

Combine the cherries, sugar, tapioca, lemon juice, almond extract and salt in a large bowl. Allow to sit for 30 minutes to allow the tapioca to hydrate. Preheat the oven to 350 degrees.  

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Make the crumbs by combining the flour blown sugar and softened butter together - I use my hands - messy but quick!

Assemble the pie - ingredients at the ready

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Divide the cherries between the pie shells, juice and all. Top with the crumbs.

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Bake for 50 minutes, and voila! Allow the pie to come to room temperature, and then refrigerate until serving.

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Yum!

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