Yield: Yields one 9-inch pie.
This classic cherry pie uses sour cherries (not sweet cherries like Bings). During their brief season in early summer, sour cherries appear in some groceries and many farmers’ markets.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The taste and crust were perfect but the filling was very thin. Next time I will cook the filling for a bit to make sure it thickens up.
Very good. All my dinner guests were impressed. I used bing cherries and so cut the sugar down to 1/2 cup and added a little extra corn starch.
This makes the classic cherry pie filling and tastes exactly as you would imagine a cherry pie to taste. I always use a around 4c of sour cherries, rather than 3 1/2. We skip the lattice and just do a regular top. More crust that way!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?