Sour Cherry Pie
A delicious and well balanced sour cherry pie, enriched with ice cream and toasted almonds!
Cardamom, Cherries, Crostata, jam, Nutmeg, Pie, Pie crust, Sour cherries, Tart
24 cm pan (9.4 inches)
All purpose flour (00 flour)
Cold unsalted butter (cut in very small pieces)
Vanilla extract (optional)
For the filling:
Sour cherries preserve (recipe below)
To make sour cherry preserve: (this makes more than needed)
Sour cherries (pitted)
(about 3 pounds)
(about 2 cups)
Vanilla extract (to taste)
Vanilla ice cream
I highly recommend using a scale and measuring in grams. Cups are not precise enough. KITCHEN SCALES ARE INEXPENSIVE! Click here and check out:)
First make the sour cherry preserve: (I recommend doing this in advance)
Into a large pot, add pitted sour cherries and sugar.
Stir then let cook until the sugar becomes syrupy. Add vanilla extract halfway through.
Put the preserve into hot glass jars (if you want to store these,
remember to sterilise your jars
For the pie crust:
Add flour, sugar, butter, egg, salt and lemon juice to a food processor, pulse until you get a nice dough. Flatten it so it will be easier to roll.
Cover with plastic wrap and let it chill for about 30 minutes. This is optional: my mom doesn't make it chill, instead I do.
Let's make the sour cherry pie:
Preheat the oven at 180°C (355°F).
Remove the dough from the fridge and let sit at room temperature for 5 minutes.
Lightly flour work surface and top of the dough, then roll ⅔ of the dough using a rolling pin.
Transfer it into the pie pan then gently press it into dish. Place it into the freezer while you prepare the rest.
Into a bowl, add sour cherry preserve, a pinch of nutmeg and a pinch of cardamom. Mix and set aside.
Now roll out the remaining dough, and cut it into strips. Use your fantasy here: make them all of one size or different sizes.
Take pie out of the freezer, fill it with sour cherry preserve and start laying the strips vertically and evenly spaced, then horizontally.
(check out this video)
Brush with egg wash and sprinkle some sugar.
Bake for about 30 minutes (keep an eye on it because time depends on your oven)
Serve warm, with toasted almonds and vanilla ice cream
© Roberta Dall'Alba - Healthy Little Cravings