Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Sour Cherry Pie with Jason Biggs and Paul Walker 3.8 (15) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2014 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch pie Ingredients 4 cups frozen sour cherries, defrosted until easily separated and drained 1 cup sugar 1 tablespoon all-purpose flour, plus more for rolling out dough 2 ½ tablespoons cornstarch Juice and zest of 1/2 lemon Pate Brisee 1 large egg, lightly beaten 2 tablespoons heavy cream Directions Preheat oven to 450 degrees. In a medium bowl, combine cherries, sugar, flour, cornstarch, lemon juice, and zest. On a lightly floured surface, roll one disk of dough into a 12-inch round, about 1/8-inch thick. Fit into a 9-inch glass pie plate. Pour in cherry filling. Roll second disk of dough into a 12-inch round. Cut the dough into 3/4- to 1-inch strips and lay over filling, creating a lattice. Trim edges to 1-inch, and seal by crimping edges with thumb and forefinger. Place on a parchment-lined baking sheet. In a small bowl, whisk together egg and cream. Brush over top of pie. Bake for 10 minutes. Reduce temperature to 400 degrees and bake until golden brown, and juices are bubbling, 40 to 50 minutes more. Remove from oven, and let cool for at least 2 hours before serving. Rate it Print