Niagara Sour Cherry Pie
Niagara sour cherries baked in a lattice pie with just enough sugar and a hint of almond.
- Prep
- 40 min
- Cook
- 55 min
- Total
- 95 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •23 cm pie dish
- •Cherry pitter
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 56 g
- protein
- 4 g
- calories
- 380
Instructions
- 1
Line the dish with pastry and chill.
- 2
Toss the cherries with the sugar, cornflour, almond extract and lemon juice and leave 15 minutes.
- 3
Fill the shell and dot with butter.
- 4
Cover with a lattice and seal the edges well.
- 5
Bake at 200C for 20 minutes, then 180C for 35 minutes until the juices bubble thickly.
- 6
Cool completely — at least 3 hours — before cutting.
Chef's tips
Sour cherries are much wetter than sweet ones; do not reduce the cornflour.
Ingredient substitutions
- sour cherries → frozen sour cherries, used from frozen with an extra tbsp cornflour
Storage
Keeps 3 days covered.
Common mistakes to avoid
- •Slicing warm and losing the filling
Serving suggestions
Cooked Niagara Sour Cherry Pie?
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