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.
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.
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
Divide the cherries between the pie shells, juice and all. Top with the crumbs.
Bake for 50 minutes, and voila! Allow the pie to come to room temperature, and then refrigerate until serving.