By Kevin Williams
AMISH SOUR CHERRY PIE RECIPE: Regulars here know that I am not a huge cherry fan. I don’t know why. Cherry Coke, to me, tastes like medicine. Why ruin a perfectly good Coke with cherry? And eating cherries? Nope. Why would I want to mess with spitting out cherry pits if I could just eat an apple or grapes and not have to worry about pits? To me, the pay off of eating cherries and having to both with the seeds or pits just isn’t worth it. Canned cherries? I can kind of go for a cherry pie or cherry bars. This Amish sour cherry pie recipe that was at the Chrisholm Almost-Amish bake-off last month was incredible. The cherries were tucked into this amazing crust and, yeah, this was good.
Now, what are sour cherries?
The Ohio State University extension describes them as ” smaller than sweet cherries and should be firm, bright, and uniformly red.”
Cherries are popular in Amish kitchens in the summer. Cherries make their way into pies, bars, cookies, cakes, and fruit salads.
The pie recipe below does not have any in it, but the original Amish Cook, Elizabeth Coblentz, would often pair cherries with a bit of vinegar. The acidity of vinegar enhances the tart taste in cherries, so she made vinegar a staple in her cherry baked goods. If you are adventurous, you could try adding a hint of vinegar to this.
Okay, here is the recipe to this best-in-pie category winner.
- 6 cups of sour cherries
- Juice from half a lemon
- 1 teaspoon almond flavoring
- few drops of red food coloring
- 1⅓ cup sugar
- 1 /2 teaspoon salt
- 4 slightly heaping tablespoons cornstarch
- Put in pie shell and dot with butter.
- Put top shell on and cut slits, brush with milk and sprinkle with sugar.
- Bake at 350 until golden.
While on the topic of cherries, try this Amish Cherry Coffeecake recipe!