Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

Sour Cherry Pie

by 18 Comments

In honor of Pi Day, Rose’s Alpha Bakers have been baking sour cherry pies. We’re supposed to post on Monday; I’m a day late. Pies have been popping up on blogs for the last several days. Many successes, this is a popular recipe. We are using Rose’s cream cheese pie crust for this dish. You may remember that I skipped this crust the last time we baked a pie in order to bake a vegan version for our daughter. I’m so glad that I didn’t skip it this time.

Hour cherry pie

Made with butter, cream cheese, and a dab of baking powder, this tender crust has gathered the most comments. More than one person liked the pie but loved the crust. Working with it was a dream. The crust rolled out so nicely. No cracking or splitting as I rolled. It was like rolling out a soft, fluffy Play Dough. This may become my “go to” pie crust recipe.

As for the filling, I had no idea that sour cherries would be so hard to find. I remember my mom buying canned sour cherries for pies when I was a kid. Apparently, the manager at my local supermarket has no such memory. No canned sour cherries. No frozen sour cherries. I didn’t even see canned cherry pie filling.  Maybe the problem is that I can’t find my way around an American grocery store anymore.

I did manage to find one pound bags of frozen sweet cherries. To make up for the missing tartness, I added some frozen cranberries and reduced the sugar by a couple of tablespoons. The filling is cooked on the stovetop before adding it to the pie crust. The result was a firm pie that didn’t run all over the plate when sliced.

I’m glad the elusive sour cherries didn’t keep me from baking this pie. It was delicious.

Reader Interactions

Comments

  3. Julie Kenkel

    That sounds and looks delicious. I will pick your brain about that pie crust next time I see you, that’s for sure!

    Reply

  5. Monica

    Lois.. I’m in love with your pie plate (I have something similar in a baking dish) … and glad you experience the PIE CRUST that we all seem to love. I think we were all very crafty in our filling trying to make up the fact that our main ingredient was so hard to find. So far reading all of the other baker blogs everyone made do to very good results.

    Reply

  7. Rose Levy Beranbaum

    great idea–cranberries. i always have some frozen–they keep for over a year!

    so glad you got to make the pie crust. it is so exceptional i’ve been wanting to become a pie crust missionary and make it around the world! next Craftsy class will, no doubt, be pies.

    Reply

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