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.
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.