A juicy, sweet yet tart homemade cherry pie complete with a flaky butter, sour cream crust.
The Mother-in-Law is coming to town!
I flew my wife to see her mother, who lives in Hawaii, a couple years back for her birthday. Her mom doesn’t make it to the ‘mainland’ very often so I thought the gesture would be nice. But her mom has not seen (physically seen) her grand-kids for some years now, and so this trip was inevitable. Sure the kids and their grandmother had conversed over SKYPE many, many times over the years, but nothing beats IRL (In-Real-Life). So, long story short, grandma is coming to town in a week and the wife decided that NOW, more than ever, would be a great time to do our Spring Cleaning (or rather, FALL CLEANING).
The days were long and the nights were even longer as we slaved away in dark recesses of the house, seldom ventured to, hauling out ‘junk’ both memorable and ‘ancient.’ We must’ve made 4 or more trips to the city dump and an equal number of trips to the Salvation Army, as we muddled through the heaps of clothes, DVDs. music CDs, VHS tapes (yes, you heard that right…), old TVs, Old computers, old this, old that! It was borderline ridiculous.
At some point during all this, I came across a recipe for a flaky butter, sour cream pie crust, and when the opportunity presented itself, after a looooooong day of hard labor, I managed to sneak away (from the wife…) and make a ‘run’ for the kitchen! Time in-between hauls was short, but this HAD to be done!
I hadn’t made my mother’s homemade cherry pie for some time, and for some reason I was REALLY craving tart cherries, so this seemed the logical choice to run with to test out the crust.
Flaky Butter Sour Cream Crust
Making the crust was quick and cool, because, you know, I was doing something a bit ‘different’ than I usually do (adding in sour cream), so that small change alone made this oh, so much fun!
There were of course, the ‘usual’ steps, at mixing up some flour, salt and sugar together, then tossing all this with 2 sticks of unsalted butter, which I had cubed. After having mashed the flour-salt-sugar mix together with the ‘slightly’ softened butter cubes, with my ‘CLEAN’ hands (that was for you MOM!), I then added in the sour cream and mixed it all together with a fork.
After gathering it all together into a ball, and splitting it into two equal sizes, I flattened each out, sprinkled with flour and wrapped in plastic wrap for their hour long rest in the fridge. BACK TO CLEANING I grumbled under my breath.
Mom’s Homemade Cherry Pie
The pie filling for the cherry pie, was easy-peasey to whip together, and one in which I had fully committed to memory long ago.
With almost INHUMAN speed and efficiency (at least that’s how it felt in my OWN MIND), I cracked open three cans of Oregon Red Tart Cherries, and emptied the juice into my saucepan, slightly heating it up. Within a second of that I was whisking together sugar and cornstarch and then mixing and dissolving it into my juice, as I heated it to boil.
With a bit of determined stirring the juices slowly thickened, at which point I spooned in my cherries sitting at IDLE nearby. A few dashes of nutmeg, cinnamon and vanilla extract as well as a bit of red food coloring to give it a great looking flare and I was done.
Quickly rolling out my pie dough, and assembling it all together in a 9 inch pie dish, my pie was in the oven and on its way!
Cleaning wasn’t done, although it was moving forward (in fact, as of this writing I was STILL cleaning), but at least I had Mom’s Homemade Cherry Pie to smooth out the task. Pie make EVERYTHING that much better!
Pie Crust Ingredients
2 cups all purpose flour
1 teaspoons of salt
2 teaspoons of sugar
2 sticks unsalted butter, cubed
1/2 cup of (FULL FAT) sour cream
Cherry Pie Filling Ingredients
3 14.5 Oz. cans Oregon Red Tart Cherries, Pitted, packed in water
½ tsp plus dash Nutmeg
½ tsp Cinnamon
2 tsp butter
1 tsp Vanilla
¼ tsp Red Food Coloring
2 cups sugar
4 Tbs Corn Starch
For the pie crust…
See Elise’s wonderfully arranged blog post – No Fail, Sour Cream Pastry Crust
For the filling…
Open cans, pour liquid into a large measuring cup (each can will have different amount of liquid). You should have approximately 1-1/2cups of liquid. Pour liquid into a saucepan, heat on low.
While liquid heating up, Mix 2 cups sugar, 4 Tbls corn starch and stir into a bowl. If cornstarch is lumpy, press down to break up lumps into sugar. Pour sugar and corn starch into liquid, stirring slowly so it will dissolve. Bring to a boil, stirring with a wooden spoon, let it boil until thickens, remove from heat.
Add cherries, spoon them in because dumping cans will result in unwanted juice. Place pan back on burner, continue to stir removing any ugly cherries (presentation is everything right?) – let mixture heat up again. Add ½ tsp plus dash nutmeg, ½ tsp cinnamon, stirring into mixture. Add 1 tsp vanilla, stirring into mixture. Mixture will thicken, remove from heat and add ¼ tsp Red Food Coloring.
Preheat oven 375 degrees – bake @ 375 degrees for approx. 45 minutes or until crust is brown
Enjoy! I know I did!