Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Individual Sour Cherry Pies 3.0 (17) Add your rating & review 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 November 3, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 6 3 1/2-inch pies Ingredients 4 cups frozen sour cherries, defrosted until easily separated 1 cup sugar 1 tablespoon all-purpose flour, plus more for rolling out dough 2 ½ tablespoons cornstarch Juice and grated rind of 1/2 lemon Pate Brisee for Plum Crumb Pie 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 out slightly less than 1/8-inch-thick. Use a 4 3/4-inch cutter to cut out 6 rounds. Fit rounds into 3 1/2-inch fluted tart pans with removable bottoms. Divide filling evenly between pans. Roll second disk of dough out 1/8-inch-thick. Use a 3 3/4-inch biscuit cutter to cut out 6 rounds. Place rounds over fruit. Cut vents into each pie. Seal by folding edges over and crimping with thumb and forefinger. Place onto a parchment lined baking sheet. In a small bowl, whisk together egg and heavy cream. Brush evenly over tops of pies. Bake until golden brown, and juices are bubbling, 35 to 40 minutes. Remove from oven, and let cool for at least 1 hour before serving. Rate it Print