By Domenica Marchetti
Special to The Washington Post
Wednesday, June 23, 2004; Page F01
Like so much in life that is desirable, sour cherries are hard to find, hard to keep and worth going after. These ruby-red sour delicacies -- also known as tart cherries and by the old-fashioned term pie cherries -- are delicate, juicy, luscious and mouth-puckering. But their season, especially around here, is all too brief -- the end of June and early July. What's more, they are fragile, so perishable, in fact, that they won't last but a day or so after being picked."
The Incredible Sweetness Of a Sour Cherry Pie (washingtonpost.com):
Sour Cherry Pie
One 9-inch pie
I am a cherry pie purist. I use a minimum of ingredients because I want my pie to taste like cherries. I use as little flour as possible to thicken the filling because I want it to be juicy, not starchy like canned pie filling. If the pie is still very juicy once it has cooled, simply pour out a bit of the liquid.
Pie crust for double-crust pie (store-bought or homemade), chilled
1/4 cup flour, plus additional for work surface
1 1/2 cups sugar
1 tablespoon fresh lemon juice
2 quarts (6 to 7 cups) fresh sour cherries, carefully washed, stemmed and pitted (may substitute sour cherries jarred in juice, drained and patted dry)
1 tablespoon unsalted butter, cut into small pieces
Special to The Washington Post
Wednesday, June 23, 2004; Page F01
Like so much in life that is desirable, sour cherries are hard to find, hard to keep and worth going after. These ruby-red sour delicacies -- also known as tart cherries and by the old-fashioned term pie cherries -- are delicate, juicy, luscious and mouth-puckering. But their season, especially around here, is all too brief -- the end of June and early July. What's more, they are fragile, so perishable, in fact, that they won't last but a day or so after being picked."
The Incredible Sweetness Of a Sour Cherry Pie (washingtonpost.com):
Sour Cherry Pie
One 9-inch pie
I am a cherry pie purist. I use a minimum of ingredients because I want my pie to taste like cherries. I use as little flour as possible to thicken the filling because I want it to be juicy, not starchy like canned pie filling. If the pie is still very juicy once it has cooled, simply pour out a bit of the liquid.
Pie crust for double-crust pie (store-bought or homemade), chilled
1/4 cup flour, plus additional for work surface
1 1/2 cups sugar
1 tablespoon fresh lemon juice
2 quarts (6 to 7 cups) fresh sour cherries, carefully washed, stemmed and pitted (may substitute sour cherries jarred in juice, drained and patted dry)
1 tablespoon unsalted butter, cut into small pieces
