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Sour Cherry Pie

My favorite pie is cherry.  I've no idea when I fell in love with cherry pies.  When we visited Grandma and Granddad, he'd go to the A&P and get a Jane Parker Cherry Pie for dinner.

This is a classic Pennsylvania German Cherry Pie.

Pie, Pastry & Tart RecipesMakes 1 (8-inch pie)


Pie Crust

      2  cups all-purpose flour, sifted
      1  teaspoon salt

      2  Tablespoons sugar
   1/2  cup butter
     2  egg yolks
      2  Tablespoons lemon juice
      2  Tablespoons ice water

Pie Filling

      2  Tablespoons butter
   1/4  teaspoon sugar
      4  cups sour cherries
1-1/2  cups sugar
   1/4  cup sifted flour
   1/8  teaspoon salt


Preheat oven to 350� F.

  1. Sift flour, salt, and sugar into a bowl.  Using a pastry cutter cut in the butter.  Mix lightly.   Next, stir in egg yolk add the water and lemon juice.  Divide the dough in half and form each into a ball.  Cover each with plastic wrap and place in refrigerator to chill 30 minutes.

  2. Take one chilled dough ball and roll out lightly on floured board.  Place the dough into an 8-inch pie dish and form around the pie tin.  Leave the other dough ball chilling until after filling the pie.  Repeat the above steps to roll out the top crust.

  3. Before adding the cherry filling, dot the pie bottom with 1 tablespoon butter, dust very lightly with flour, sprinkle with a little sugar.  To prepare filling, in a small bowl, mix the cherries with sugar and pour into the shell.  Dust filling with flour and salt.  Again, dot top of filling with 1 - Tablespoon butter.  Roll out top crust, gash with leaf design for air holes, place on the pie and seal edges carefully, while crimping.  Place pie in oven and bake for 30-40 minutes until crust is lightly brown.  Allow cooling for 30 minutes before serving.

Picnicking & Tailgating

Place pie in carrier and take to the picnic or tailgate functions.  Should be the hit of the party.



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