I used frozen pitted dark, sweet whole cherries, rather than the tart cherries as recommended in the original recipe. I did not adjust the sugar for the sweet cherries, and the pie was terrific. So either sweet or tart cherries should work with the same amount of sugar as specified in the original recipe. It should also be very good with other fruits, such as strawberries or blueberries...oh, I'll be experimenting with other fruits in this recipe!
It's supposed to be refrigerated before it's cut; but I didn't, since I wanted to photo before the birthday get-together. However, it does slice better refrigerated.
This pie has an almost cake-like topping...one person described the flavor as similar to a cheesecake. It's tempting to say it has a custard-like topping, but this recipe has too much flour for that. Anyway you describe it, it's fantastic!
I included a link with great directions for cutting foil to cover the edges of the pie to prevent over-browning. At one time I used a pie tape...is that made any more, or what is your preferred method?
I know you and yours will love this pie as much as we did!
The Topping Is Kind of Cake Like....
Maybe Like Cheesecake?
As adapted from Taste of Home's Sour Cream Cherry Pie
Approx. 8 servings
- 3 c. (2/ea. 12 oz. pkgs....or 24 oz. total) pitted frozen dark, sweet whole cherries, thawed, drained & patted dry (original recipe called for frozen tart cherries, if you would prefer those)
- 1 unbaked 9" pastry shell (I used a ready-made refrigerated pie crust and followed the manufacturer's directions for preparing)
- 1 TB butter
- 1 3/4 c. granulated white sugar
- 1 c. pre-sifted all-purpose flour
- 1/2 tsp. salt
- 2 large room-temperature eggs, lightly beaten
- 1 c. (8 oz.) sour cream (I used reduced fat)
- 1 TB fresh lemon juice (not quite 1/2 medium lemon)
- 2 TB turbinado sugar (Sugar In The Raw)
This Kind of Topping Before!
- Cut some foil to cover the edges of the pie crust. Instructables offers a great method for preparing the foil...just scroll down past the pot pie for the foil directions.
- Place the pie crust in a 9" pie plate.
- Preheat the oven to 400º.
- Arrange the cherries evenly in the pie shell and dot with butter.
- In a large bowl, whisk together the granulated white sugar with the flour and salt. Stir in the eggs, sour cream and lemon juice. Spread this mixture over the cherries.
- Sprinkle with the turbinado sugar.
- Bake at 400º for 10 minutes. Remove the pie from the oven and reduce the heat to 350º. Carefully cover the edges of the crust with the prepared foil. Bake approximately 30-35 additional minutes, or until set, or a knife inserted into the center comes out almost clean. (Check after 15-20 minutes, and if the pie is browning too early, cover the top loosely with additional foil.)
- Cool for 1 hr. on a wire rack, then refrigerate for 3-4 hrs. before cutting. Keep leftovers in the refrigerator.
However You Describe It...
"This Is Good....Really Good !"
Serve with a premium vanilla bean ice cream, and enjoy this indescribably good pie!