sour cherries

Are you looking for a wonderful pie to make for the holidays? Something different, light and delicious? Look no further!This Sour Cherry Pie is a wonderful recipe to make for the holidays. If you want to bring the flavors of summer to a Thanksgiving meal this is the perfect occasion to make this pie. And what about Christmas? Why not? That would work as well.

Best Sour Cherry Pie

For the Crust:

all purpose flour,

salt

unsalted butter,

cold cream cheese,

white wine vinegar or fresh lemon juice

water

Filling:

sugar

almond extract

cornstarch

For the topping:

almonds

Prepare the crust:

Place flour and salt in a food processor...

Place flour and salt in a food processor and pulse to combine.

Add butter and pulse few times until the...

Add butter and pulse few times until the mixture resembles pea size pieces.

Add the cream cheese and pulse few more...

Add the cream cheese and pulse few more times until the dough comes together.

Add the vinegar(or the lemon juice)and the ice...

Add the vinegar(or the lemon juice)and the ice water. Pulse few more times until the dough is moist.

Shape the dough into a disk, wrap and...

Shape the dough into a disk, wrap and refrigerate until firm for at least one hour or overnight.

How To Make The Filling:

In a medium bowl place the cherries. Set...

In a medium bowl place the cherries. Set aside.

In a small bowl whisk 1/4 cup cherry...

In a small bowl whisk 1/4 cup cherry juice from the jar with sugar and cornstarch.

Add the remaining 1 1/4 cups cherry juice...

Add the remaining 1 1/4 cups cherry juice and bring to a boil over medium heat.

Cook, whisking constantly until thick and glossy, about...

Cook, whisking constantly until thick and glossy, about 30 seconds.

Pour over cherries. Add the almond extract and...

Pour over cherries. Add the almond extract and gently fold to combine.

How To Assemble The Pie:

Preheat oven to 425F.

Place a baking sheet on the rack in...

Place a baking sheet on the rack in the middle of the oven.

Meanwhile, Roll out the dough into a 12-inch...

Meanwhile, Roll out the dough into a 12-inch round on a lightly floured surface.

Ease the dough into a 9-inch pie dish.

Fold the overhanging dough under itself and crimp...

Fold the overhanging dough under itself and crimp with a fork or just using your fingers.

Refrigerate the crust again until firm, about 30...

Refrigerate the crust again until firm, about 30 minutes.

Add the filling to the cold crust. Place...

Add the filling to the cold crust. Place the pie dish on the hot baking sheet inside the oven and bake for 15 minutes.

Reduce the oven temperature to 350F and continue...

Reduce the oven temperature to 350F and continue baking until the crust is golden and the filling is bubbling, about 50 minutes. (If the crust tend to brown too fast, cover the edges of the pie with foil). When done, transfer to a rack.

Make the topping:

Combine almonds, sugar and egg white in a...

Combine almonds, sugar and egg white in a medium bowl.

Line a baking sheet with parchment paper and...

Line a baking sheet with parchment paper and spread the mixture in a single layer. Bake on the upper oven rack, stirring halfway through, until dry and golden brown, about 10 minutes.

Let cool completely, then break into small clusters....

Let cool completely, then break into small clusters. Sprinkle around the edge of the warm pie. Let cool completely, so the sour cherry filling sets.

By adding dried fruit, Tom Kerridge brings a subtle sweetness to this North African chicken tagine. Plus, you can double up and freeze half for later

Moroccan-style chicken with sour cherries & olives

free-range chicken thighs, skin-on, bone-in

tbsp ras el hanout

tbsp olive oil,

onions, chopped

carrots,

garlic cloves, finely chopped

ginger,

harissa paste (see tip, below)

½ preserved lemon, finely chopped, or 1 strip of lemon peel

cinnamon

bay leaves

can chopped tomatoes

chicken stock

pitted green olives, drained

coriander couscous

Season the chicken well, and toss with the ras el hanout to coat. This can be prepared the night before and kept chilled. Heat the oil in a large flameproof casserole or frying pan over a medium heat and spend 15-20 mins browning the chicken on all sides. (You can do this in batches to avoid crowding the pan.) Transfer the chicken to a plate using a slotted spoon and set aside.

Cook the onions and carrots in the pan for 8-10 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more. Stir in the harissa and preserved lemon. Cook for another minute until the vegetables are well coated and sticky. Add the cinnamon and bay leaves, then tip in the tomatoes and bring to a simmer.

Cook for a few minutes until the liquid has reduced to a thick paste. Tip the chicken and its resting juices back into the pan, and pour over the stock. Stir in the olives and cherries and return to a simmer. Put the lid on and simmer gently for 45 mins–1 hr until the chicken is cooked through and tender.

Scatter over the chopped coriander and serve with couscous. Once completely cool, will keep chilled for up to three days or frozen for three months. Defrost in the fridge overnight before reheating over a low heat or in the microwave until piping hot.

The indulgence of cherry pie in a hand held bar. The buttery golden shortbread like crust is topped with a delicious cherry filling sprinkled with an oatmeal crumble that is crunchy, buttery, and sugary, and then is drizzled with a powdered sugar glaze, making it the ultimate decadent treat.

Cherry Pie Bars

unsalted butter

vanilla

all-purpose flour

baking powder

butter

Flour (+ 2 more Tbs if needed)

brown sugar

quick oats

vanilla extract

heavy cream (or milk)

Preheat oven to 350 degrees, and prepare a 9 x 13 baking dish by lining it with parchment paper. Set aside.

In a large bowl or mixing bowl, cream together unsalted butter, granulated sugar, and vanilla for your cherry pie bar base.

Once butter, sugar and vanilla are creamed together, sift in flour, baking powder, and salt, and mix until combined and smooth.

Gently press the base into the prepared parchment lined baking dish, until it is evenly spread across the bottom.

Pour the tart cherry pie filling over the base, and spread it out evenly. Set aside

In a separate bowl, add all of the oatmeal crumble ingredients together, and use a fork to combine, mixing until just incorporated, but still lumpy, and crumbly.

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Best Sour Cherry Pie

Moroccan-style chicken with sour ch...

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Top 3 sour cherries recipes from across the web

The most viewed sour cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Sour Cherry Pie

Moroccan-style chicken with sour ch...

Cherry Pie Bars

The most viewed sour cherries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine