Page 143 - United States of Pie

Sour Cherry Pie

This pie takes a while, but it is well worth the wait. The liquid that
is left behind from macerating the cherries is superb—soft pink,
overflowing with cherry flavor—and should definitely not be
discarded. Mixed with seltzer it makes a refreshing quencher, or for
something a little naughtier, try it mixed with vodka or brandy as a

summer cocktail.

1 recipe Standard Pie Dough or Leaf Lard Pie Dough

4 cups pitted sour cherries (from about 2 pounds fruit)
1¼ cups sugar
2 tablespoons all-purpose flour
¼ teaspoon almond extract
Pinch of kosher salt
2 tablespoons unsalted butter, cut into ½-inch cubes

Optional
1 tablespoon heavy cream
1 tablespoon turbinado or sanding sugar

Macerate the cherries: In a large bowl, mix the pitted cherries and
¾ cup of the sugar. Let the cherries macerate for at least 8 hours, or