Sour Cherry Pie

Sour Cherry Pie
Sour Cherry Pie

It’s already week 16 of the Bake Along. Unfortunately, I missed last week and those wonderful Caramel Rolls but I’ll do those when we have a catch up week. This week it was a Sour Cherry Pie. I am really not a pie lover and cherry is probably my least favorite kind of pie so you can most likely guess where this post is going. The elusive sour cherries gave a lot of the Alpha Bakers fits trying to find them. Luckily I found frozen “tart” cherries at my local grocery store and they were on sale. The crust is Rose’s cream cheese pie crust. I like that crust a lot. The pie was easy to make even with having to cook the filling. Yes, it’s an easy pie to make and usually for me if something is easy, something will go wrong! 

First I made the pie crust and the steps are the same as the Black & Blueberry pie we made a couple months ago. The only difference is we had to make a lattice top. Never done that before. After I got the bottom crust rolled out, I used my new pie circle cutter. It worked perfectly.

Handy Dandy Crust Cutter
Handy Dandy Crust Cutter

In the pan it went and got all crimped and pretty. Then into the fridge while I made the filling.

Crimped
Crimped

The filling was easy, it just took a little time and babysitting.

Tart Cherries
Tart Cherries
Soaking Up Sugar
Soaking Up Sugar
Pie Filling
Pie Filling

While the filling was cooling, I rolled out the top crust to make the lattice pieces. That took a while too. I had a bit of a problem getting it rolled out to get 12″ strips but I finally did. So not it’s time to put the pie together. I poured the filling in the pan and started my weaving work.

Lattice Part 1
Lattice Part 1
Lattice Part 2
Lattice Part 2

Okay, there are supposed to be 14 lattice pieces but I have 13. Oops. Back into the fridge for about 45 minutes before baking. This is kind of where things went in the wrong direction. My favorite college basketball team, the Kansas Jayhawks were playing in the Big 12 tournament and Jenifer came over to watch the game. When the game started, I preheated the oven and figured I could put the pie in at half time. I should mention that when there is a KU game on and Jenifer is over, there is always beer. Alrighty, it’s half time, into the oven the pie goes. 20 minutes, then rotate and bake for another 20-30 minutes. No problem. The pie was bubbling at the 50 minute mark so I took it out and put it on the cooling rack. It looked so pretty and I was really curious to see if I liked cherry pie any better. I waited until the next day to cut it and get my beauty shot. Holy crap! The bottom crust was raw! What in the hell did I do wrong? I thought I followed all the steps. I thought I did things the same way as the Black & Blueberry pie, which came out good. I read the recipe again and again to see what I missed. Picture hand slapping forehead. I forgot to put the baking stone in the oven! I think that would have made all the difference in the world and the bottom crust would have been nice and crunchy and COOKED. Duh!!

Well, the filling was tasty and I picked off some of the top crust which was good. I don’t think I’ll try making this one again though. There are other pies that I’d rather make. Hopefully Rose has one or two in the book with a graham cracker crust. That’s more my speed.

Next week, it’s cookies again but this time they are one of my favorites, Luxury Oatmeal Cookies. Of course, since it’s Rose, we will be making granola for the cookies. Should be another interesting week and I will not make them while there is a basketball game on.

 

26 Comments

  1. My gosh that is the most perfect bottom crust and lattice top ever! It looks like something out of a magazine. I had no idea the absence of a baking stone would make that much difference. I thought it just helped make it a bit more cooked; holy cow.

  2. Gosh, your pie looks so perfectly brown and everything. I love how it came out. Your beautify pic is very beauteous! Too bad you didn’t like it. At least you used sour cherries.

  3. it is indeed picture pefect!

    i’m in the process of designing a pie crust cutter but am planning to avoid the center pin which makes a hole in the crust because something like pecan pie filling would leak through the tiniest hole and attach to the pie plate. does the one you used have a center pin and do you smooth out the hole after removing it?

  4. Not a total loss–scoop out those cherries and make a milkshake!

  5. Love that crust cutter. Your pie looks great!

  6. Gosh, your pie is perfect. So sorry you weren’t that fond of it.

    Patricia @ ButterYum
    http://www.butteryum.org/roses-alpha-bakers/2015/3/14/tbb-sour-cherry-pie-pi-day

  7. I like your pie crust cutter! I’m sorry to hear that the base of your crust didn’t cook through. That is one reason why I prefer the glass pie plate..because I can see through if it is cooked or not. Because I have not made many pies, I always have this worry that it won’t cook through. I like your pie crust cutter!

  8. I had the same problem but I ate it anyway πŸ™‚ I’m not sure what you can do if, like me, you can’t fit a stone into the oven.? Maybe par bake the bottom? Anyway your pie looks absolutely perfect from the top.

  9. Pam Westhoff

    Picture perfect!

  10. orins goodies

    Your crimped pie looks very good, and that handy dandy pie cutter is on my shopping list this week!!

  11. such a bummer about your bottom crust! however your pie looks beautiful. oh well.

  12. Your pie is picture perfect! It’s so good of you that despite not loving cherry pie you still do such a beautiful job. I find that if I don’t read Rose’s instructions (at least twice) I will invariable skip a step or miss an ingredient. Basketball and beer are good excuses, though!

  13. I want that pie cutter!!!!! point me the right way to get it. So much easier than a board, or the flan ring (easier to store too!). And you and I must have used the same ruler and math calculations, because I came away with 13 strips and NOT 14, but I guess we both made do, since it cover up our pies.

    • Glori

      I found the pie cutter at a local kitchen ware shop. Lucky score! I actually cut 14 strips but only could fit 13 on the pie.

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