Sour cherry pie from United States of Pie: Regional Favorites from East to West and North to South by Adrienne Kane

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on December 26, 2014

    I liked but didn't love this pie. I found it to be just a tad too sour for me. The cherries are supposed to macerate about 8 hours in sugar before incorporating other filling ingredients. I used semi-thawed frozen cherries, so perhaps the sugar wasn't really able to work its way into the cherries like with fresh? Or maybe it just needs more sugar. A good place to start would be the "optional" turbinado sugar sprinkling on top of the crust- I would definitely use it next time. The filling was fairly liquid, but not too much so, and I liked that it wasn't gummy like some fruit pies can be.

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