Ohio Sour Cherry Pie
Submitted by Pat
Ohio sour cherry pie features a flaky frozen-shortening Crisco crust and a thick almond-vanilla sour cherry filling cooked on the stovetop before baking. Classic Midwest summer pie.
YIELD
8 servingsPREP
60 minCOOK
40 minREADY
100 minOhio is sour cherry country, and this pie is what Buckeye bakers make when the trees come in heavy in early July. The filling cooks on the stovetop first, which is the secret to a sliceable wedge instead of a juice puddle on the plate.
The crust starts with frozen shortening cut into chilled flour. Working it cold and pulsing in the food processor keeps the fat in flake-creating shards rather than a uniform paste. Ice water binds it just enough to come together without overworking, which is the line between flaky and tough.
The filling is built around the cherry juice. Cornstarch and brown and white sugars cook with the juice into a glossy, thickened gel before the cherries even hit the pan. A teaspoon of almond extract is the move that makes sour cherries taste like themselves; the almond echoes the natural compound in the pits and amps up the cherry character.
Pro Tips
- Freeze the shortening overnight, not just an hour. Truly cold fat is what gives this crust its flake.
- Don’t overwork the dough after the water goes in. Stop the processor the second a ball forms.
- The starting blast at 425°F (220°C) sets the bottom crust before the filling soaks in. Don’t skip the temperature drop.
- Let the pie cool at least 3 hours before slicing. The filling needs time to set up or it’ll run.
Variations
- Use fresh pitted sour cherries when in season, with an extra tablespoon of cornstarch since they release more juice.
- Add a lattice top or cut decorative vents to let steam escape and dress it up for company.
- Swap almond extract for a tablespoon of kirsch (cherry brandy) for a boozy, grown-up version.
Ingredients
Directions
For Crisco crust, combine flour and salt in food processor.
Cut frozen Crisco shortening into chunks with knife and add to food processor.
Process (pulse) until mixture forms fine crumbs.
Add ice water while the machine is running and continue to run processor until dough forms on the blades.
Remove and form dough into two balls.
Cover and refrigerate for 30 minutes.
Preheat oven to 425 degrees F.
For Sour Cherry Filling, combine brown and white sugars, cinnamon and cornstarch in saucepan.
Add cherry juice and cook until mixture is thick and bubbly.
Stir and boil the mixture for one minute.
Add cherries and cook for one minute or until it starts to boil again.
Remove from heat and add Crisco shortening and almond and vanilla extracts.
Remove refrigerated dough.
On lightly floured surface, roll bottom crust into circle ⅛ inch thick and about 1½ inch larger than inverted pie plate.
Gently, ease dough into the pie plate, being careful not to stretch the dough.
Trim edge even with pie plate.
Spoon cherry filling into prepared pastry.
Roll top crust the same way as the bottom.
Brush top crust with milk and sprinkle lightly with sugar.
Bake at 425 degrees F for 15 minutes.
Reduce temperature to 350℉ (180℃) F and continue baking for 25 minutes or until crust is golden brown.
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