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–+ servings
Sour Cherry Pie
Rebekah KukRebekah Kuk

Sour Cherry Pie That I Actually Like

Forget gloppy, gooey cherry pie filling. This is a perfect sweet-tart combination of sour cherries and coconut sugar that fills a flaky, fermented, all-butter pie crust. A perfect dessert that uses seasonal fruit and makes enough for sharing!
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Prep Time 1 hour
Cook Time 45 minutes
1 day
Total Time 1 day 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • Food processor, optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake pie at 375 degrees for 45 - 55 minutes. Mine was finished right at 45 minutes. Let cool about 20 minutes before serving.
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