For the filling, the cherries (pittied ideally), sugar, and a little corn starch or tapioca powder to thicken it should do the trick. Usually I think it's 1/2 cup sugar to 3 cups fruit, and up to 2 tablespoons corn starch (more if you want a thicker sauce...)
The pie crust is quick and easy if you have a food processor...
Pie crust (double for a two-crust pie): 1 1/8 cups flour 1/2 teaspoon salt 1 teaspoons sugar 8 tablespoons cold butter, cut into 8 pieces 3 tablespoons ice water, plus more as needed
1. Combine flour, salt, and sugar in a bowl, mixing well. 2. Put flour mixture in food processor, add cold butter, pulse until similar in texture to cornmeal (about 10 seconds). 3. Place mixture back into bowl, add ice water, stir with wooden spoon until forms a big clumpy ball; add more ice water if needed. Remove from bowl, press flat between sheets of plastic wrap, freeze for about 10 minutes (this makes it manageable.) Or you can leave it in the fridge for several days until you're ready to use it :) 4. Roll dough out on flat surface with some flour to keep from sticking, assemble pie.
This pie crust recipe has never failed me :) I end up making these one at a time even for a two-crust pie, because my food processor is too small to do a double batch. This same pie dough is great for quiche, esp. if you mix in a little extra salt and some dried thyme.
Re: Sour Cherries!!
For the filling, the cherries (pittied ideally), sugar, and a little corn starch or tapioca powder to thicken it should do the trick. Usually I think it's 1/2 cup sugar to 3 cups fruit, and up to 2 tablespoons corn starch (more if you want a thicker sauce...)
The pie crust is quick and easy if you have a food processor...
Pie crust (double for a two-crust pie):
1 1/8 cups flour
1/2 teaspoon salt
1 teaspoons sugar
8 tablespoons cold butter, cut into 8 pieces
3 tablespoons ice water, plus more as needed
1. Combine flour, salt, and sugar in a bowl, mixing well.
2. Put flour mixture in food processor, add cold butter, pulse until similar in texture to cornmeal (about 10 seconds).
3. Place mixture back into bowl, add ice water, stir with wooden spoon until forms a big clumpy ball; add more ice water if needed. Remove from bowl, press flat between sheets of plastic wrap, freeze for about 10 minutes (this makes it manageable.) Or you can leave it in the fridge for several days until you're ready to use it :)
4. Roll dough out on flat surface with some flour to keep from sticking, assemble pie.
This pie crust recipe has never failed me :) I end up making these one at a time even for a two-crust pie, because my food processor is too small to do a double batch. This same pie dough is great for quiche, esp. if you mix in a little extra salt and some dried thyme.