Sour Cherry Pie

Sour Cherries are Margaret's specialty

Yield:
one 9 inch pie, serving 6 to 8
Category:
Desserts
Cuisine:
Canadian

INGREDIENTS:

  • For the Filling:
  • 5-6 cups sour cherries
  • 1 cup plus 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon (about) milk
  • Vanilla ice cream
  • For the crust:
  • 2 1/2 cups unbleached all purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 5 tablespoons (or more) ice water

DIRECTIONS:

  1. For crust:
    Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
  2. For filling:
  3. Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry w

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