cherry pies baked in 5-inch springform pans
I got so excited last Saturday when I saw sour cherries at the farmer's market. I have never seen them before in groceries except of course the ones in cans. I should kick myself for not getting more than one container because I already had half a basketful of fruits when I saw them. I found out they freeze very well for use during off season so I'm hoping the vendor will have more tomorrow. One container yields almost 4 cups which I halved, 2 cups I made into tiny pies and the other 2 cups are macerating in cherry brandy syrup to fill a layer cake I'm baking later. I agree they make the best pies (or pahs as some Virginians say it), they're sweet and tart and so delicious specially with butter rich crust.
Sour Cherry Pie
2½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup very cold butter, diced
¼ to ½ cup ice water
4 cups pitted sour cherries with its juice
2½ tablespoon cornstarch
1 tablespoon flour
1 cup sugar
zest of half a lemon
1 tablespoon cold butter, chopped
- Prepare the pastry shells: combine flour, sugar, and salt. Using your fingertips, work in chilled butter into the flour until the mixture resembles small peas. Add ice water 2 tablespoons at a time, stirring until it forms a ball. Gather the dough and divide into 2 pieces. Form into balls and flatten into disks. Wrap separately in plastic film and refrigerate at least 1 hour.
- Preheat oven to 450 degrees.
- Prepare the fruits: combine the filling ingredients in a bowl, set aside.
- Remove one dough from refrigerator and roll into an 11-inch round. Ease onto the pie plate. Refrigerate while rolling the second dough round.
- Fill the bottom pie crust with filling. Dot with chopped butter. Top with the second crust, pinch edges to seal. Brush top with heavy cream. Bake for 10 minutes then reduce heat to 400 degrees and bake for 40 more minutes or until golden brown.
sour and bing cherries