A Pie to Share
Have a got a pie for you! This sour cherry pie is the perfect way to use in-season fruit in such a delicious way. I believe that there is a place in most diets for occasional desserts, especially when they are shared with others. Part of vibrant health is laughing, connecting, and sharing. I think an old-fashioned dessert that is carefully prepared is a wonderful way to connect with friends.
Keep reading for the recipe for a sourdough pie crust and the perfect cherry filling.
Seasonal Sour Cherries
Cherries are very much in season right now, and my neighbors have a sour cherry tree. They let us pick as many cherries as we could reach last week. My kids and I spent about 45 minutes and picked close to five pounds of cherries.
The cherries taste pleasantly sour to me, but my sweet tooth has lessened over the years. To others they taste too sour. I could eat about 10 before I reached my sour limit.
In order to make them more palatable, we baked them into a pie. Have you made a cherry pie before? I haven’t, but have tried cherry pies and have not enjoyed the gooey, gloppy cherry filling. This pie, however, was completely different. I really liked it. It was sweet and sour and the texture was quite pleasant. The sourdough all-butter crust baked up perfectly flaky. You have got to give this a try.
Preparing the Pie Crust
The day before you plan to make the pie, prepare the pie crust. In a food processor or in a large bowl, measure out the flour, salt, and honey. Cut the butter into small pieces and either pulse it in the food processor or mix it with a pastry cutter or your fingers. Add the sourdough discard and lightly mix into a smooth dough. Wrap in plastic wrap or bee’s wrap and store in the refrigerator overnight.
Preparing the Cherries
After picking the cherries, it took me more than an hour to pit them. My husband came home and helped for the last half hour.
To pit the cherries, you could invest in a cherry pitter, you could use your fingers, or you could use a paper clip. Yes, a paper clip! Simply untuck the smaller, inner loop, dig it into the cherry, and scoop out the pit.
After pitting all the cherries, I washed and dried them in my salad spinner. Then I reserved two pounds for the pie and froze the rest for smoothies.
Making the Pie
When the pie crust has fermented in the refrigerator overnight and your cherries are pitted and washed, you are ready to make the pie. You will combine the cherries, coconut sugar and tapioca starch in a pot and let it sit for ten minutes. Then you will bring it to a boil and simmer, stirring. The mixture will thicken after five minutes or so. Once thickened, turn off the heat and add some almond extract and butter. Let it cool while you turn your attention to the crust.
Remove the crust from the refrigerator and lightly flour the counter. Roll out one disc of dough to about 1/4″ thick. You can add a bit more flour if it sticks, and also use a bench scraper or flat spatula to slide underneath the dough if necessary. To transfer the dough to your pie dish, place your rolling pin on one edge of the dough. Roll the dough loosely over the rolling pin, pick up the whole thing, then place it on the edge of your pie dish. Unroll the dough, covering the pie dish and lightly pressing into the dish. Leave the crust overhanging for now.
Transfer the sour cherry mixture to the pie dish with the bottom crust.
Now you will roll out the other disc of dough in the same way as the first: on a lightly floured surface to 1/4″ thickness. Roll this “lid” over your rolling pin and, starting at the edge of the pie, unroll it to cover the whole thing. Using a bench scraper or sharp knife, go along the edge and trim off the remaining dough. (You can save these dough scraps to make one of my favorite things: pie crust cookies. Roll out the scraps, sprinkle with cinnamon and sugar, and roll up into a log. Slice into 1″ pieces and bake alongside the pie for about 10 minutes).
Crimp the edges of the pie together with a fork, then use a sharp knife to add slits in the top. This allows steam to escape and prevents a misshapen appearance.
And Now, Your Turn
Do you have access to sour cherries, whether from the farmers market or a tree? Will you give this pie a try? Or do you have another way you like to use sour cherries? I’m curious to know how you will use the bounty of the season.
Leave me a comment below if you try this pie, or if you have another favorite way to use sour cherries.
Until next time, take care.
Other Delicious Desserts For Sharing
- Simple Almond Cake: Perfect for tea, dessert or a sometimes-snack. It would pair well with seasonal berries and fresh whipped cream.
- Foraged Wild Raspberry Jam: These beautiful, wild raspberries are about to come into season where I live. They are perfect with raw yogurt, over soaked waffles, for jam, or just for eating fresh.
- Low Carb Chocolate Paleo Pudding: Dessert can fit into any diet. These low carb paleo pudding cups are richly satisfying and guilt free.
Sour Cherry Pie That I Actually Like
- Food processor, optional
- 12-14 oz. all purpose organic flour about 2.5 cups
- 1 teaspoon sea salt
- 1 tablespoon coconut sugar or honey
- 1 cup butter cold, cut into small pieces
- 3/4 – 1 cup sourdough starter can sub kefir or thinned yogurt
- 2 lbs. sour cherries pitted and washed (weight is measured after pitting)
- 1 cup plus 2 tablespoons coconut sugar
- 3 1/2 tablespoons tapioca starch or can use organic cornstarch
- 1 tablespoon butter
- 1/2 teaspoon almond extract
- In a food processor, mix together flour and salt. Add in coconut sugar or honey. Making sure the butter is cold, pulse butter in food processor until mixture is mealy, with butter bits no bigger than the size of peas. Pour in sourdough discard or kefir while food processor is running just until combined. Pour out dough onto counter and briefly knead until dough holds together. Split into two discs, and wrap in bees wrap or plastic wrap. Store in the refrigerator overnight.
- Mix flour, salt, and coconut sugar (or honey) to a large bowl. Cut butter in with a pastry cutter or use your fingers to rub it into the flour, making sure the butter is no bigger than the size of peas. You want a mealy mixture. Add in sourdough discard or kefir and mix just until dough holds together. Pour out dough onto counter and briefly knead. Split into two discs, and wrap in bees wrap or plastic wrap. Store in the refrigerator overnight.
- Combine pitted sour cherries, coconut sugar and tapioca starch in a pot. Let it sit for 10 minutes to release the juices. Bring to boil while stirring constantly. Reduce heat to simmer until the juices thicken, about 5 minutes. Remove from heat and stir in butter and almond extract.
- Remove pie crust from refrigerator after it fermented overnight. On a lightly floured surface, roll out one disc of dough to 1/4 inch thickness. Transfer it to a pie dish by looping it over your rolling pin, moving it to the edge of the dish, and then unrolling it onto the dish. Lightly press into the dish, leaving the overhang for now. Pour the sour cherry filling into the pie crust. Roll out the second disc in the same way, then transfer over and unroll to form a lid over the cherries. Trim the excess dough with a knife. (Save to make pie cookies, if desired, which is basically rolled out dough filled with cinnamon and sugar, then rolled up, sliced, and baked for 10 minutes alongside the pie). Crimp the edges of the pie with a fork and cut slits into the top of the pie.
- Bake pie at 375 degrees for 45 – 55 minutes. Mine was finished right at 45 minutes. Let cool about 20 minutes before serving.