Recipe courtesy of Bubby's
Episode: Pies
Bubby's Sour Cherry Pie
Total:
3 hr 40 min
Active:
20 min
Yield:
2 (9-inch) pies
Level:
Easy
Total:
3 hr 40 min
Active:
20 min
Yield:
2 (9-inch) pies
Level:
Easy

Ingredients

  • 10 1/3 cups pitted sour cherries
  • 1 1/3 cups granulated sugar, plus more for sprinkling
  • 5 tablespoons plus 1 teaspoon tapioca
  • 1/2 cup melted unsalted butter
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 1 teaspoon pure almond extract
  • 1/8 teaspoon salt
  • 4 homemade or store-bought rounds of pie dough

Directions

In a large bowl, mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to two 9-inch pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then with some sugar. Chill the pies in the refrigerator at least 30 minutes before baking.

Preheat the oven to 475 degrees F.

Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Healthy Sweet and Sour King Prawn Stir-Fry

Recipe courtesy of Ching-He Huang

Lamb Chops with Cherry Mint Sauce

Recipe courtesy of Saddle Ranch Chop House

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here