Yield Makes one 9-inch pie Number Of Ingredients 8 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.
Time 1h25m Yield 16 Number Of Ingredients 7 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.
More about “bubbys sour cherry pie recipes”
Time 1h Yield 8 Number Of Ingredients 9 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.
