Cherry Contrary Pie (with Sweet Cherries)

July 25, 2012
0 Ratings
  • Serves 10-12
Author Notes

I wanted to try out a new pie dough recipe today so I grabbed a bag of cherries at the supermarket. I pitted all of them before looking for a pie filling recipe; I didn't know that cherry pie is usually made with sour cherries, not sweet! So I did a little research and came up with this, that's where the "contrary" part comes in. I use an extra large pie dish that was my grandmother's but I am pretty sure this quantity can be stuffed into a standard 9" dish... Also I wanted to name the pie "Cherry , Cherry, Quite Cointreau-ey" i.e. 'how does your garden grow? ... with silver bells and cockle shells...'
By pre-cooking the juices this pie is not at all runny. If you like free-flowing juice you can skip steps 1 thru 3 and just whisk all ingredients [except the cherries and the dough] in a large bowl before adding the pitted cherries. —Sadassa_Ulna

What You'll Need
  • 2-1/3 pounds sweet cherries, about 4 cups after pitting
  • 1/3 cup white sugar
  • 1/4 cup Cointreau or limoncello
  • 1/8 teaspoon salt
  • 2 tablespoons lemon juice
  • 3 tablespoons corn starch
  • 1 batch favorite double-pie-crust dough
  • 1 large pie baking dish
  1. Dump pitted cherries into a large bowl. Pour sugar and Cointreau over top. Let sit an hour or so to get juices out of the fruit.
  2. Strain juice of cherries into a sauce pan; add lemon juice, salt and corn starch. Whisk until blended and set on burner at low temperature. Stir until thickened and allow to cool a little.
  3. Pour glaze over cherries and stir to coat.
  4. Heat oven to 450 degrees F.
  5. Line pie dish with a little more than half the pie dough. Add coated cherries and use a spatula to get all the glaze out of the bowl.
  6. Use remaining pie dough to make favorite top crust. Make sure it has slits for steam to escape.
  7. Slide into oven and drop oven temperature to 375 degrees F. Bake 50-60 minutes.
  8. Make an aluminum foil ring to cover edges of pie to avoid over-browning if desired. Allow to cool before cutting.
  9. Serve with sweetened sour cream ( or ice cream, whipped cream, etc.)

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Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.

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