SHARILEEN’S SOUR CREAM CHERRY PIE
❚ 1 batch Pie Dough (recipe follows)
❚ 440 g (3 1/2 cups) fresh or frozen pitted sour cherries
❚ 175 g (3/4 cup + 2 tbsp) sugar
❚ 40 g (1/4 cup) all-purpose flour
❚ 122 g (1/2 cup) sour cream To finish: ❚ 1 egg white ❚ 1 tbsp cream ❚ Sugar, for sprinkling 1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mix together the cherries, sugar, and flour. Add the sour cream and stir until combined.
3. Lightly flour your work surface and place the cold pie dough in the middle. Lightly flour the top of the dough and, using a rolling pin, roll the dough from the centre outward.
4. While rolling out your dough, keep rotating it, lightly flouring the surface under the dough as well as the top as needed to prevent it from sticking. Roll the dough out to about 1/4 inch thick.
5. Flip a 9-inch pie plate upside down onto the dough. Using a knife, trace a circle 1 to 2 inches out from the edge of the pie plate.
6. Fold the circle of dough in half and transfer it to the pie plate, making sure it’s nicely centred. Unfold the dough, and gently press it down to form the pie shell, leaving the extra dough hanging over the edge.
7. Fill the pie shell even with the rim.
8. Cut eight strips out of the rolled-out dough, each one about 10 inches long and 1/2 inch wide. Place them on top of the pie about 1 inch apart, lattice-style, making sure they hang over the edges of the pie.
9. Working around the edge of the pie, tuck the dough under itself, forming a thick rim around the edge of the plate. Make sure the edges are pressed together to keep the filling from bubbling out during baking.
10. Using the thumb of one hand, press the dough between the thumb and forefinger of the other hand, forming a crimped peak. Continue around the entire edge.
11. Brush the edges and lattice with egg wash (egg white whisked with cream) and sprinkle with sugar.
12. Bake for 70 to 75 minutes, until the top is golden brown and the filling is bubbling and thickened. Allow the pie to cool completely before serving.
Storage: This pie will keep at room temperature for up to three days. Makes: 1 x 9-inch pie