Sour Cream Cherry Pie
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
Crust
- 1 1⁄2 cups flour
- 1 teaspoon orange zest, finely grated
- 3⁄4 teaspoon salt
- 1⁄2 cup shortening
- 3 -6 tablespoons ice water, as needed
- 2 tablespoons ground almonds
-
Filling
- 1 (21 ounce) can cherry pie filling
- 1 tablespoon lemon juice
- 1 teaspoon orange zest, finely grated
- 3 large eggs
- 1⁄3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 3⁄4 cup sour cream
directions
- FOr crust: sift together flour, orange zest and salt.
- Using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas.
- Sprinkle with some of the water,no more than 1 Tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together.
- Press into a ball.
- Wrap dough and chill for 20-30 minutes.
- Roll out on a floured board to 1/8" thickness.
- Place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border.
- Remove pie plate, flip right side up and carefully place pastry into the pie plate.
- Trim and flute the edges decoratively.
- Press the nuts into the bottom of the crust.
- For Filling: In a small bowl, mix pie filling, lemon juice, and orange zest.
- Spoon over the crust.
- Beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer.
- Stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate.
- Bake in a preheated 350 F oven on the lowest rack for 45 minutes, or until crust is brown.
- Let cool on rack, then chill well before serving.
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