|Sour Cream Cherry Pie|
I recently was reading a magazine that profiled a pastry and bake shop in Edmonton Alberta called the Duchess Bake Shop. A number of recipes were profiled and one caught my eye, sour cream cherry pie. I have posted recipes in the past using sour cherries and regular cherries but I have never added sour cream to pie cherry batter. There was not any hesitation from the DH when I asked if he wanted a cherry pie with the added ingredient of sour cream.
I used the same ingredients that I have used for making cherry or other fruit pies and added 1/2 cup of sour cream to the cherry batter. Since I didn't have any frozen sour cherries I used regular frozen pitted cherries. After pouring the cherry batter into the pie shell there was some batter left in the bowl which I had to sample. It was decadent.
|Cherries mixed with flour, sugar, almond extract and sour cream.|
|Lattice style of crust for the topping.|
Pie dough for a double crust pie. I like this recipe for pie crust and have posted it in previous postings. It makes a double crust.
4 cups fresh or frozen cherries, regular or sour
1 cup sugar if using sour cherries OR 1/4 cup sugar if using regular cherries
1 tsp almond extract
1/4 cup all purpose flour
1/2 cup sour cream
Mix the cherry batter together in a large mixing bowl. Roll out half the pie dough and shape it to fit a deep pie plate. Fill the pie plate with the cherry batter. For the top crust, create a lattice instead of the standard full crust. If you have never created a lattice before, it is strips of rolled out pie dough placed on top of each other to create a lattice. You can get creative with a lattice if you are gifted manipulating pie dough.
Place the pie into a preheated oven at 425 degrees F. Bake for 10 minutes at this temperature and then reduce the heat to 350 degrees F and bake for 30 to 40 minutes until the crust is golden brown and the batter is bubbling. Using a convention oven I baked the pie for 30 minutes at 350 F. Let cool before serving.