Best Sour Cream Cherry Pie Recipes

SOUR CREAM CHERRY PIE

Steps:

• Arrange cherries evenly in the pastry shell. Dot with butter. In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Spread evenly over cherries. Sprinkle with remaining sugar. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers.

SOUR CREAM CHERRY PIE

Steps:

• FOr crust: sift together flour, orange zest and salt.
• Using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas.
• Sprinkle with some of the water,no more than 1 Tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together.
• Press into a ball.
• Wrap dough and chill for 20-30 minutes.
• Roll out on a floured board to 1/8" thickness.
• Place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border.
• Remove pie plate, flip right side up and carefully place pastry into the pie plate.
• Trim and flute the edges decoratively.
• Press the nuts into the bottom of the crust.
• For Filling: In a small bowl, mix pie filling, lemon juice, and orange zest.
• Spoon over the crust.
• Beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer.
• Stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate.
• Bake in a preheated 350 F oven on the lowest rack for 45 minutes, or until crust is brown.
• Let cool on rack, then chill well before serving.

SOUR CHERRY- SOUR CREAM CROSTATA PIE

Steps:

• Work together the flour, cornmeal, butter, sugar, and 1/2 teaspoon kosher salt with your hands until mostly combined with some small lumps of butter remaining. Stir in 3 tablespoons water with a fork. Press a small handful of dough together, if it looks powdery and does not come together, stir in the additional 1tablespoon of water. Transfer the dough to a sheet of plastic wrap. Using the edge of plastic, fold dough over on itself, pressing until it comes together. Form the dough into a disk, wrapped completely in the plastic and chill for 1 hour. Preheat oven to 425 degrees. Roll out the pastry dough on a well-floured surface with a floured rolling pin into a 12-inch round. Place the dough in a 10-inch pie tin. Spread the sour cream evenly over the bottom of the crust. Toss the cherries with the sugar and zest, then spread the fruit evenly over the dough in the tin. Fold the border of dough up and over the edge of the fruit. Bake the crostata until the crust is golden, the filling is bubbling, and the cherries are bubbling and slightly thickened. This will take 45 to 50 minutes.