On-AirVirginia This Morning


Sour Cherry Pie Oh My!

Posted at 11:50 AM, Mar 26, 2014
and last updated 2014-03-26 11:57:26-04

RICHMOND, Va (WTVR) - The National Cherry Blossom Festival is currently underway.  We’re celebrating with a homemade a sour cherry pie courtesy of Teeny Lamothe, Owner of Teeny Pies in Washington, DC.  Visit Teeny at http://teenypies.com/

¾ Granulated sugar

4 Tablespoons cornstarch (6 tablespoons if using frozen fruit)

4 cups fresh or frozen sour cherries, pitted

1 teaspoon almond extract

1 batch My Mom’s Short & Sweet, All Shortening CRUST

All-Purpose Flour, for rolling out the crust


  1. Preheat the oven to 375 °F with a rack in the middle position
  2. Stir together the sugar and cornstarch in a small bowl
  3. Place the cherries (or thawed cherries and juice) in a medium saucepan and cook over medium-low heat until they begin to juice. Stir occasionally until you have ¼ to ½ cup of juice in the saucepan.
  4. Turn up the heat to medium-high and add the sugar mixture, stirring until it’s fully incorporated and there are no lumps; the liquid will be milky and very thin and watery. Cook stirring constantly and being sure to scrape the bottom of the pan to prevent scorching, until the juice thickens and deepens in color, becoming shiny and translucent, but the fruit is still intact, 15 to 20 minutes. Transfer the filling to a heat proof bowl and stir in the almond extract. Set aside and let cool while you prepare the pie crust.
  5. Prepare the bottom crust: Place one disk of the dough on a floured work surface and with a floured rolling pin roll it into a rough 10 inch circle about tk-inch thick. Lay the crust into a 9-inch pie dish, gently press it in, and trim any excess dough from the edge with a paring knife, being sure to leave a ¾ inch overhang.
  6. Give the cooled filling one final stir to combine and pour it into the crust.
  7. Prepare the lattice crust: On a floured work surface with a floured rolling pin, roll out the remaining dough disk into a 10 inch circle 1/8 inch thick. Cut the dough into strips and weave them into a lattice.
  8. Set the pie on a rimmed baking sheet and bake until the filling is thick and bubbly and the crust is a golden brown (cover the crimp with foil if it begins to brown too quickly), 45-55 minutes.