Cherry Pie with Frozen Cherries (Sour Cherries) 👨‍🍳🍒🥧

cherries

🥗Healthier: frozen cherries

💰Cheaper: canned cherries

Canned cherries can be more affordable and accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a different flavor.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust increases fiber content.

Thaw 24 ounces of frozen sour cherries.

Measure 1 cup plus 2 tablespoons of sugar and add to the cherries.

Add 1/8 teaspoon of salt to the mixture.

Add 8 tablespoons of cornstarch to the cherries and sugar.

Add 1 teaspoon of lemon juice to the mixture.

Add 1/2 teaspoon of almond extract to the cherry mixture.

Mix the cherry filling until well combined.

Pour the cherry filling into a part-baked pie shell, ensuring cherries are spread evenly.

Roll out the top crust on wax paper and position it over the filling.

Trim excess dough from the edges of the pie crust.

Seal the edges of the pie crust with fingers.

Poke a hole in the center of the top crust with a toothpick to allow steam to escape.

Use a ruler to guide and cut slits in the top crust for steam release.

Sprinkle 2 tablespoons of sugar on top of the crust for added sweetness and crunch.

Bake the pie at 350°F for 55 minutes.

Remove the pie from the oven and check for bubbling filling.

Let the pie cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens