Making Cherry Pie
It goes without saying that this is a sour cherry pie, because there’s no other kind of cherry pie. Not in the J. Pastry universe. Sour cherries, being more acidic, are much more interesting from a flavor standpoint. They also have thinner skins and more tender flesh, which means they bake down more readily. The result is a pie of a complexity and texture that sweet cherries can simply never deliver. Enough said.
So where were we? Right, pie. Every great pie starts with a home-made crust, and no they’re not hard to make. Roll yours in the same way I did here for peach pie. While the crust is resting, make your filling. Begin by assembling your ingredients. You’ll need a quart or more of sour cherries.READ ON