First published in Wish Summer 2008
food
Sour Cherry Pie
This no-fuss dough rolls super-thin, so you’re guaranteed a light crust, which is perfect for showing off fresh, tasty cherries
Ingredients (Serves 4)
| 2 | cups all-purpose flour |
| 1 | tsp salt |
| 2/3 | cup canola oil |
| 1/4 | cup water |
| 4 | cups fresh sour cherries, pitted |
| 1/4 | cup raw sugar, or more to taste |
Instructions
- In a large bowl, mix flour and salt, then add oil and water, stirring with a fork. Form two equal-sized balls. (If too dry, add additional oil and water in tablespoon increments.)
- Place a large piece of waxed paper on the counter, then place one ball on top. Flatten into a disk and place second sheet of waxed paper on top. Begin rolling from centre to edge, turning as necessary.
- When dough is approximately 12 inches in diameter, peel off the top piece of waxed paper, slide the bottom sheet with the dough onto your hand and invert it into a 10-inch pie plate. Peel off remaining sheet of waxed paper. Repeat for the top.
- Preheat oven to 350ºF. In a bowl, toss cherries with sugar, pour into prepared pie plate and top with remaining crust. Crimp edges and bake, 30-40 minutes, until golden.
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