Sour cherry pie

A thick and tart cherry pie bursting with flavor. This recipe keeps the filling contained in the crust and not spreading all over your plate. Try this with sour cherries or substitute with sweet cherries for a different flavor.

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Makes: 1 pie

Prep time: 10 minutes

Total time: 1 hour 30 minutes

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Ingredients:

• 4 cups sour cherries (see not for sweet cherries)

• 1 cup sugar

• 1/4 cup cornstarch

• 1 Tbsp lemon juice

• 1/4 tsp almond extract

• 1 tsp vanilla (optional)

• 1 Tbsp butter

• 1 lard-based pie crust enough for top and bottom

Instructions:

1. Pit the cherries. If using sweet cherries see note below.

2. Combine the sugar, and cornstarch. Stir to combine then add the cherries, almond extract, and lemon juice. Allow to sit at least 30 minutes or up to overnight.

3. Drain accumulated juices from the cherries and place juice in a small saucepan. Over medium-high heat, bring to a boil and thicken for 3-4 minutes. Cool before adding back to the cherries. Once cooled (warm to the touch is fine), add to the cherries and stir to combine.

4. Roll out a top and bottom crust. Place bottom crust in pie pan. Add filling and top with top crust or lattice.

5. Place in fridge (optional) or bake immediately, add a few slits to top crust before baking. Bake at 375F for 45-55 minutes. Use a piece of foil or a crust protector to keep crust from getting too dark. Allow to cool before cutting.

Tips and Notes:

• Sweet cherries are larger than sour cherries, cut the cherries in half to better hold together in the crust. Reduce the sugar to 2/3 cup.

• Top with streusel topping for something different.

• Adapted from Sally's baking Addiction