Ontario Sour Cherry Pie

Ontario Sour Cherry Pie
8 servings

This is the first pie Wanda Beaver ever baked! Sour cherries are denser than regular cherries which makes them better for cooking.



Double Crust Pastry

2 ¼
cups all-purpose flour
tsp salt
cup cold butter, cut into 1⁄2" pieces (New Zealand butter when available)
cup non-hydrogenated, transfat-free shortening, cut into 1⁄2" pieces and frozen for 15 minutes
cup cold water

Ontario Sour Cherry Pie Filling

6 ½
cups pitted, sour cherry, fresh or frozen
cup sugar (more or less depending on the tartness of the cherries)
Tbsp cornstarch
tsp almond extract
egg beaten with 1 tbsp water (this is the egg wash)
Tbsp sugar


Step 1

Preheat the oven to 400ºF.

Step 2

Make sure all the ingredients are as cold as possible.

Step 3

Using a food processor or a pastry cutter and a large bowl, combine the flour, salt, butter and shortening. Process or cut in until the mixture resembles coarse meal and begins to clump together.

Step 4

Sprinkle with water, let rest for 30 seconds and then either process very briefly or cut with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl.

Step 5

Turn onto a lightly floured work surface and press together to form a short cylinder. Divide into 2/3 and 1/3 and press into disks. Wrap in plastic and chill for at least 20 minutes.

Step 6

Allow the dough to warm slightly at room temperature if it is too hard to roll. On a lightly floured board roll the larger disk to a thickness of 1/8 inch.

Step 7

Cut a circle about 1 1⁄2 inches larger than the pie plate and transfer the pastry to the plate by folding it in half or by rolling it onto the rolling pin.

Step 8

Turn the pastry under, leaving an edge that hangs about 1⁄2 inch over the plate.

Step 9

Fill with beans or pie weights.

Step 10

Bake for 15 minutes. Let come to room temperature.

Step 11

Preheat the oven to 400ºF.

Step 12

In a large bowl mix together the cherries, 1 cup sugar, cornstarch and almond extract.

Step 13

Turn into the prepared crust, leaving room at the edges for sealing and crimping the pastry.

Step 14

On a lightly floured board, roll out the remaining disk of dough 1/8 inch thick. Cut into 14 3⁄4-inch strips using a knife or decorative crimper.

Step 15

Cut three 1-inch cherries, three 2 X 1/8 inch cherry stems and two 2-inch leaves out of the remaining pastry.

Step 16

Weave a lattice, beginning at the center of the pie. Trim the strips, seal and flute the edges.

Step 17

Place decorative pastry cut outs to resemble 3 cherries joined into 2 leaves. Brush with the egg wash and sprinkle with the remaining 1 Tbsp sugar.

Step 18

If time allows, chill for 30 minutes.

Step 19

Bake for 10 minutes and then reduce the temperature to 350ºF.

Step 20

Bake for 50 to 60 minutes, until the crust is golden and the filling is bubbling in the center.

Step 21

Serve slightly warm or at room temperature. Store lightly covered at room temperature up to 2 days.

Rate Recipe

My rating for Ontario Sour Cherry Pie