Fresh Sour Cherry Pie

This is a tart, yet sweet, pie I make with sour Montmorency cherries found on a tree in my yard. I recommend using Trader Joe's French Pastry pie crust, and a woven top really shows off the cherries. It turns out perfect every time! Serve plain or with a scoop of vanilla ice cream.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 328 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• ⅔ cup white sugar
• 1 teaspoon milk
• 1 egg white
• 1 orange, zested and juiced
• 4 cups pitted sour cherries
• 1 (9 inch) prepared double-crust pie pastry

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a lightly greased 9-inch pie pan.

Step 2

Combine cherries, sugar, flour, orange zest, orange juice, and cinnamon in a medium bowl.

Step 3

Place cherry mixture into the bottom pie crust and add butter in a few small dollops on the top. Place the top pie crust over in a woven lattice design or leave it whole, being sure to cut a few slits in the top to allow steam to escape.

Step 4

Mix egg white and milk together in a small bowl and brush over the top of the pie.

Step 5

Bake in the preheated oven until the top has a golden brown sheen, 40 to 50 minutes. Let cool thoroughly before serving.