Martha's Sour Cherry Pie

Name: Martha's Sour Cherry Pie
Ingredients: 2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups); 1 cup sugar; 0.25 cup cornstarch; 0.5 teaspoon pure vanilla extract; 2 tablespoons unsalted butter, cut into small pieces; Essential Pate Brisee; All-purpose flour, for surface; 1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash

By

Martha Stewart Editors

Updated on February 4, 2022

Yield:

1 9-inch pie

Martha made this recipe on episode 703 of Martha Bakes. The pie can be stored at room temperature for up to 2 days.

Ingredients

For the filling

2 pounds fresh sour cherries (tart) cherries (or 3 pounds drained and thawed frozen cherries), pitted (6 cups)
1 cup sugar
¼ cup cornstarch
½ teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces

For the crust

Essential Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten with 2 tablespoons heavy cream, for egg wash

Directions

Make the filling: Preheat oven to 375 degrees. Toss together the cherries, sugar, cornstarch, and vanilla in a bowl.
Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot with butter. Refrigerate while making top crust.
Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out 4 to 5 holes using a 3/4-inch round cookie cutter or pastry tip. Place on top of pie.
Trim bottom and top crusts to a 1-inch overhang using kitchen shears and press together to seal around edges. Fold edges under; crimp as desired. Freeze for 20 minutes.
Brush crust with egg wash. Bake pie on a foil-lined rimmed baking sheet set on the middle rack, until pie is bubbling in center and crust is golden, 1 1/2 to 1 3/4 hours. Transfer pie to a wire rack and let cool before serving.

Yossy Arefi