How To make Sour Cream Cherry Pie

Cherry pie - a great recipe with sour cream and eggs!

Ingredients needed:
* 500g of frozen or fresh cherries
* 500g of thin crusts (12 pieces)
* 150g of crystal sugar
* 20g of vanilla sugar
* 4 tablespoons of semolina
* 5g of baking powder
* 400g of sour cream
* 4 eggs
* oil for coating
* icing sugar for sprinkling

Approximate preparation time 60 minutes.

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How to make Perfect Cherry Compote | Homemade Cherry Pie Filling

#cherrycompote #cherrypiefilling

This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.

Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water

Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.

Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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Prize Winning Sour Cherry Pie

Created by a multi Blue Ribbon prize winner, this is a delicious and simple pie worthy of the best Sunday dinner!!




Marjorie Johnsons Pie Dough Recipe:
3 cups ap flour
1-1/2 tsp. salt
1-1/4 cups Crisco
1 egg
1 tblsp. vinegar OR lemon juice
5 tblsp. ice cold water
Combine salt and flour in a large bowl. Cut in Crisco until it is the size of small peas. Combine, egg, vinegar and 4 tblsp. of ice water together. Add this mixture 1 tblsp. at a time to the flour mixture, tossing with a fork with each addition. Add the 5th tblsp. of water if needed to dampen all the flour mixture. Gather mixture together. Divide in half and shape each into 5 flat pancake size. Chill dough for 30 minutes or longer. Take one part and roll out 2 larger than an inverted 9 pie dish. Place dough over rolling pin and place in pie plate. Ease dough in the pie plate, trimming crust to around the edge. Add the cooled filling.

Filling:
2 cans No.2 (14.5oz) pitted sour cherries
1 cup juice (drained from canned cherries)
1-1/2 cups of sugar
1/3 cup corn starch
1/8 tsp. salt
1/4 tsp. almond extract
1/4 tsp. red food coloring---optional
2 tblsp. butter
Drain the red cherries, reserving 1 cup of the juice. In a sauce pan, place the 1 cup juice and add the sugar, cornstarch and salt. Cook on low heat stirring until it has thickened. Remove from heat, cool and add the cherries, almond extract and the red food coloring (if you choose to use the coloring) Pour into a 9 unbaked pie crust and dot the top with the 2 tblsp. of butter.
Roll out the other crust and place over the cherry filling. Trim pie crust to 1/2 inch beyond the edge. Fold the extra edge of the top pie crust under the lower edge of the bottom pie crust. Seal thoroughly by pressing together on edge of pie. Flute edge of pie. Brush top with milk and sprinkle with sugar. Cut some slits in top crust to let steam out. Also the top crust can be cut in strips to make a lattice. Bake in preheated oven (425) for 15 minutes then turn the oven temp down to 375 and bake an additional 25 to 35 minutes until top is brown and juices start to bubble up through the slits. Place on a wire rack to cool. Enjoy!!!

How to Make… Sour Cream Cherry Pie | Easy Cherry Pie Recipe

Very easy Sour Cream Cherry Pie that tastes like cheesecake. It’s made with Ricotta pie crust and filled with layers of fresh cherries and creamy filling! You can use your favorite type of fruit pie filling on top, and garnish with nuts if you like. You can even use low-fat ingredients to lighten it up.

INGREDIENTS
For Pie Crust:
5 tablespoons vegetable oil
5 tablespoons milk
2 cups (250g) all-purpose flour
½ teaspoon baking soda
1 teaspoon lemon juice
⅓ cup (100g) Ricotta cheese
3 tablespoons granulated sugar

For Filling:
1 ¼ cup (300g) sour cream
2 eggs
1 teaspoon pure vanilla extract
3 tablespoons granulated sugar
3 teaspoons corn starch
7 oz (200g) cherries, fresh or frozen (if using frozen, thaw and drain really well), pitted

PREPARATION
To Make the Pie Crust.
1. Prepare a 8-inch (20-22cm) round cake springform, line it with baking paper and spread with oil.
2. In a large mixing bowl, mix the oil, milk, sugar, and Ricotta.
3. Combine baking soda and lemon juice, allowing the soda to react. Add into the batter. Blend well.
4. Add the flour and knead the dough. Once the dough starts to come together, turn it out onto a lightly floured surface and pack it into a ball.
5. Roll the dough and spread it across the bottom of a pie dish, crimp the edges about 1 inch.

To Make the Filling.
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk all ingredients except cherries. Pour batter into pie crust. Place cherries on top, gently pressing them into the sour cream mixture, but not to much.
3. Bake for 40 minutes or until golden brown and cooked through.
4. Remove from oven and refrigerate for 4-6 hours or overnight. Enjoy!

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The Best Cherry Pie Recipe

Made from scratch, this Cherry Pie comes together easily in a few simple steps. A delicious cherry filling with a hint of almond baked inside of a golden, flakey pie crust, this pie will steal the show. This delicious pie is perfect with a scoop of vanilla ice cream or on its own. This pie is such a treat with its sweet and flavorful filling. The buttery, jammy cherry filling complements the rich, flaky pie crust perfectly, making this pie a crowd-pleaser.

RECIPE:

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Making Pie Dough: 0:06
Making Cherry Pie Filling: 3:33
Assembling the Pie: 8:13

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Cherry pie with sour cream