Sharileen’s Sour Cream Cherry Pie

This delicious pie from Duchess Bake Shop is the perfect combination of flavours sweet and tart.

  • By Duchess Bake Shop
  • April 1, 2015

    Ingredients

    Pie dough for 1 lattice-top pie (see recipe below)

    3½ cups fresh or frozen pitted sour cherries

    ¾ cup + 2 tbsp sugar

    ¼ cup all-purpose flour

    ½ cup sour cream

     

    Easy Mixer Pie Dough

    560 g (4 cups) all-purpose flour

    254 g (1 cup) unsalted butter, cold, in ½-inch cubes

    200 g (1 cup) vegetable shortening, cold, in ½-inch cubes

    1 tsp salt

    242 g (1 cup) ice water

    Preparation

    Sharileen’s Sour Cream Cherry Pie

    Preheat oven to 375°F. In a medium bowl, mix together cherries, sugar and flour. Add sour cream and stir until combined. If your cherries are really juicy and look a bit watery, stir in another 2 tsp flour.

    Roll out pie dough and shape the shell. Fill pie with the filling (level, not heaping), then create a lattice top.

    Bake for 70 to 75 minutes, until top is golden brown and filling is bubbling and thickened. Allow to cool completely before serving. This pie will keep at room temperature, covered, for up to 3 days.

    Easy Mixer Pie Dough

    Place the flour, butter, shortening, and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry. This should only take 10 to 15 seconds. If you overmix you run the risk of turning your mixture into a dough, and then you’ll have a difficult time incorporating all of the water into it in the next step.

    Add the ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough.

    Shape the dough into 3 balls. Wrap each ball in plastic wrap and refrigerate for at least 30 minutes before rolling out, making sure it’s fully chilled. At this point the dough can be frozen in well-wrapped balls. Let it thaw out before using it, but when you roll it out, be sure it’s still cold.

    Pie dough can be stored in the refrigerator for up to 2 days or in the freezer for up to 6 months.

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