Sour Cream Cherry Pie

Recipe by HeatherFeather
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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