Imagine a pie so irresistible that it transforms an ordinary dessert into a culinary masterpiece. Our Rye Crust Sour Cherry Pie is not just a recipe—it's a journey of flavors that will transport your taste buds to a world of rustic elegance. With its unique rye flour crust and tangy sour cherries, this pie is about to become your new obsession, promising a perfect balance of crisp, buttery crust and luscious, vibrant fruit filling that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 pie
Ingredients
- 1 1/2 cups rye flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 6 tablespoons ice water
- 4 cups sour cherries, pitted
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- In a large mixing bowl, combine rye flour, all-purpose flour, and salt, whisking together until well blended.
- Add chilled, diced butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just begins to come together. Be careful not to overwork the dough.
- Divide the dough into two portions, one slightly larger than the other. Shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax.
- Preheat the oven to 375°F (190°C). Position a rack in the lower third of the oven.
- In a separate bowl, combine pitted sour cherries, sugar, cornstarch, and lemon juice. Gently mix until cherries are evenly coated.
- Remove the larger dough disk from the refrigerator and roll out on a floured surface to about 1/8 inch thickness, large enough to line a 9-inch pie dish.
- Carefully transfer the rolled dough to the pie dish, pressing it gently into the bottom and sides. Trim excess dough, leaving a slight overhang.
- Pour the cherry filling into the prepared pie crust, spreading it evenly.
- Roll out the second disk of dough and cut into strips for a lattice top, or create a full top crust with decorative vents.
- If making a lattice top, weave the strips over the filling. If using a full top crust, cut a few slits for steam to escape.
- Crimp the edges of the pie crust to seal, creating a decorative border.
- Optional: Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden, shiny finish.
- Place the pie on a baking sheet to catch any potential drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool on a wire rack for at least 2 hours to allow the filling to set.
- Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream.
Tips
- Keep your butter ice-cold: The secret to a flaky, tender crust is using chilled butter and handling the dough minimally.
- Don't overwork the dough: Mix just until the ingredients come together to prevent a tough crust.
- Rest your dough: Refrigerating the dough for at least an hour helps relax the gluten and prevents shrinking during baking.
- Use fresh, ripe sour cherries for the most intense flavor. If using frozen, drain excess liquid before mixing.
- A baking sheet under your pie catches any potential drips and prevents oven mess.
- Let the pie cool completely to allow the filling to set, ensuring clean, beautiful slices.
- For an extra touch of elegance, experiment with decorative lattice or cut-out designs on your top crust.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
