Yield: Yields one 9-inch pie.
Servings: eight.
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.
So good!
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!
Subscribe today and save up to 50%
SubscribeDo 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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review