I must admit. The first sour cherry pie of the season was a bit of a failure. Not an abject failure — I was able to salvage it. But not what I’d been hoping and dreaming of for a year. Come along and I’ll show you why.
First, let’s admire the different photos of cherries that I took, shall we?
Pitting finished, I headed into the kitchen. The filling has sugar, flour, almond extract and lemon juice. And cherries, of course.
I had some of my own dough frozen, so I thawed that and rolled it out.
I gave the filling a stir —
— and plopped it in the center of the dough. I gathered the dough up around it.
And then I put it in the oven at 400.
Ack! The filling leaked out all over the baking sheet and the top of the dough was glazed with sugar and so burned!
I was able to save some of it, though, and we had it topped with a scoop of my homemade creme friache gelato.
Let the sour cherry season begin!
