You can never go wrong with a classic. There are tons of fashion classics I always turn to. From red lipstick and smoky eye shadow to little black dresses and cashmere sweaters to stiletto pumps and leather handbags. There are some things pretty much all of us have in our closets and turn to over and over again.
Roses are classic flowers, a welcome sight in any vase or garden. We all have a favorite classic movie, song, and book. They may depend on the generation we’re from, but we can all agree on some. Like Forrest Gump, Thriller, and To Kill a Mockingbird.
These things are all classics with good reason. They have withstood the test of time, proving their awesomeness over and over again. They bridge age and generational gaps and give us happiness and comfort.
The amount of classic dishes in the food world is nearly endless. Grilled cheese, burgers, pizza, spaghetti and meatballs, tacos, ice cream, brownies, and even Old Fashioned Sour Cherry Pie.
I’ve eaten classic cherry pie tons of times, but it was always made with canned or frozen cherries with lackluster crust. I knew I needed to make my own. This summer I counted the days until sour cherry season began. The moment I saw the ruby red beauties at the farmers’ market last weekend, I snapped them up and ran home to pit them. They’re actually pretty easy to pit, as with a little squeeze, the pit pops out. Cherry pitters are just going to tear these delicate fruits to pieces.
Oh man, is this pie a delicious classic! The golden brown, flaky crust melts in your mouth, yet stands up to the slightly juicy cherry filling. The filling isn’t too sweet, letting the flavor of the cherries shine through. It’s no wonder cherry pie is such a classic!Print
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup vegetable shortening
- 1 ½ sticks unsalted butter, cold, cubed
- 4–5 tablespoons cold water
- 6 cups fresh sour cherries, pitted
- 1 cup granulated sugar
- Zest of 1 lemon
- ¼ cup cornstarch
- 1 tablespoon bourbon
- 2 tablespoons butter, cold, cubed
- 2 tablespoons milk (I used almond, use what you love), for assembly
- 2 tablespoons granulated sugar, for assembly
- Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.
- Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.
- Preheat oven to 400 degrees F. Make the filling. In a large bowl, stir together cherries, sugar, lemon zest, cornstarch, and bourbon. Remove the crust from the refrigerator. Set the top crust aside. Spoon the cherries into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the cherries with the 2 tablespoons of butter.
- Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).
- Bake for 15 minutes. Then reduce the oven temperature to 375 degrees F without opening the oven. Bake for about an additional hour, rotating halfway through if necessary, until the crust is golden brown and the filling is bubbling vigorously. Cool completely in the pan before slicing and serving. Pie may be stored in an airtight container for up to 3 days at room temperature or in the freezer, wrapped in quarters in foil and parchment and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.
Additional chilling and cooling time is necessary
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
Don’t forget to check out the other Sunday Supper dishes!
- Best Wines For A Summer BBQ Party from ENOFYLZ Wine Blog
- Grilled Peach and Cinnamon Whiskey Sour from Peaceful Cooking
- How To Make Fresh Squeezed Lemonade from Life Tastes Good
- Pineapple Margaritas from The Messy Baker
- Stone Fruit Sangria from Because I Like Chocolate
- Strawberry Lemonade from Basic N Delicious
- BBQ Stuffed Calimari from Jane’s Adventure in Dinner
Sides and Accompaniments
- Cucumber Salad with Blackberry Browned Butter Vinaigrette from Nik Snacks
- Easy Fruity Salad from Hot Momma’s Kitchen Chaos
- Grilled Corn on the Cob with Lime Butter from The Redhead Baker
- Jacques’ Cucumber Salad with Onions from Food Lust People Love
- Mango Peanut Slaw from The Texan New Yorker
- Mom’s Classic Macaroni Salad from Webicurean
- Roasted Strawberry BBQ Sauce from Bobby’s Kozy Kitchen
- Two Tomato Chutney from What Smells So Good?
- Asian-Style Pasta with Gochujang Peanut Sauce from Wallflour Girl
- Barbecue Ribs from girlichef
- BBQ Stuffed Peppers from Small Wallet, Big Appetite
- Bistecca from Confessions of a Culinary Diva
- Competition Baby Back Ribs with Apple-Bourbon Barbecue Sauce from Crazy Foodie Stunts
- Grilled Cedar Plank Salmon from That Skinny Chick Can Bake
- Grilled Clams with Chorizo from Noshing With The Nolands
- Grilled Sanma from A Mama, Baby & Shar-pei in the Kitchen
- Grilled Shrimp with Lemon Basil from Nosh My Way
- Grilled Swordfish and Eggplant with Fusilli and Tomatoes from Cooking Chat
- Grilled Wings from Hezzi-D’s Books and Cooks
- Lemon Oregano Spatchcock Chicken from Kudos Kitchen by Renee
- Mango Beef Kebabs from Curious Cuisiniere
- Steak Skewers with Chimichurri from Jelly Toast
- Sweet and Tangy Blueberry BBQ Chicken Pizza from Simply Gourmet
- Amazing S’mores 7-Layer Bars from Flavor Mosaic
- Banana Pudding Pie from A Kitchen Hoor’s Adventures
- Blackberry Cake from Peanut Butter and Peppers
- Blueberry and Raspberry Galette from Rhubarb and Honey
- Farm Stand Blackberry Buckle from The Wimpy Vegetarian
- Grilled Peach Crumble from Try Anything Once Culinary
- Grilled Peaches with Mascarpone Cream and Sweet Balsamic Syrup from La Bella Vita Cucina
- Hot Fudge Ice Cream Pie from Melanie Makes
- Lemon Ricotta Bars from The Foodie Army Wife
- Old Fashioned Sour Cherry Pie from Pies and Plots
- Pineapple Upside Down Cake from Take A Bite Out of Boca
- S’mores Chocolate Cookie Cups from Cupcakes & Kale Chips
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