Sour Cherry Pie

with triple berry love

It doesn’t get any better than this sour cherry pie with a splash of triple berry love.  I have never had pie this good and being a somewhat pie connoisseur, that says A LOT!  This incredible sour cherry filling is more than just a little tart.  It is outright pucker-licious that adds a little zing & zang in all the right places, which I just can’t get enough of it.

I have never cooked with sour cherries before and only found out they existed when I walked into Whole Foods early Saturday morning and saw a stand dedicated to them.  Smaller in size, with a tartness that rivals any sour patch kid candy, it was eye opening with a taste unlike any cherry I have ever tasted.

Having a refrigerator full of berries that needed to be used before they went bad, I decided to add them to the mix for that extra hint of sweetness.  Yum, yum, and a double yum!  This pie was so good it made me want to dive right into the pie dish and eat the hell out of this thing.

So long story short…make the pie, eat the pie, and enjoy the pie because you definitely won’t regret it.

Ingredients:  

  • 1 pint Fresh Sour Cherries, pitted
  • ½ pint Fresh Blueberries
  • 1 pint Fresh Raspberries
  • ½ pint Fresh Strawberries, sliced
  • Juice of 1 Lemon
  • ¼ c. Sugar
  • Pinch of Salt
  • ½ c. Water
  • 3 Tbsp. Cornstartch
  • 2 Tbsp. Tapioca
  • 1 tbsp. Turbinado Sugar
  • 1 egg
  • (1) 9-inch Pie Crust + extra for the Hearts

Directions:

  1. Preheat the oven to 400˚F.
  2. Make your pie crust and set aside.
  3. In a pan over medium high heat add the blueberries, cherries, raspberries, strawberries, water, sugar, lemon juice, and a pinch of salt. Bring to a boil.  Remove berries from the sauce with a slotted spoon and add to a bowl.  Set aside to cool.  Continue cooking the remaining juices in the pan until they cook down by almost half.  Mix cornstarch with some water until you create a paste.  Add mixture to the berry sauce, constantly stirring until thickened.  Remove from heat.
  4. Sprinkle the tapioca into the berries and mix until fully coated. Set both aside until fully cooled.  Once cooled add to the piecrust.
  5. Brush crust with egg wash and sprinkle with the turbinado sugar. Bake in the oven for 45 minutes or until crust is golden brown.
  6. Allow to fully cool before serving.
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