When I was young, my dad usually kept his cooking to a minimum. However, when I began my culinary career as an adult, his passion for cooking started to flourish. Our long-distance phone calls now turn into conversations about what we prepared for dinner that week or a new hors d'oeuvre he's excited to make for the next family gathering. Holiday dinners have gone from turkey and stuffing to eight-course seafood feasts with my father at the helm.
Dad has more of a meat tooth than a sweet tooth, but this sour cherry pie remains one of his all-time favourites. I now make it every year for his birthday. The small cherry tree in his backyard yields enough for only one pie and perhaps a few small tarts, making this pie a rare treat. – Amanda Barnier
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2012
MethodPastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces. Drizzle with water, tossing with fork until ragged dough forms and adding up to 1 tsp more water if necessary.
Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Filling: In large bowl, combine cherries, sugar, tapioca flour, lemon juice, almond extract and salt; set aside.
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape in filling; dot with butter.
Roll out remaining pastry; cut into twelve 1-inch (2.5 cm) wide strips. Arrange half over filling, leaving some space between each strip. Fold back every other strip slightly past the centre. Place strip across centre of pie perpendicular to first strips. Unfold strips. Repeat on same side with other strips. Repeat with remaining strips on opposite side of pie.
Trim strips to edge of pie plate. Whisk egg with 1 tbsp water; brush some of the egg wash over pastry overhang. Fold overhang up and over strips; seal and flute edge. Brush egg wash over pastry; sprinkle with sugar.
Bake on baking sheet in bottom third of 425ºF (220ºC) oven for 20 minutes. Reduce heat to 350ºF (180ºC); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool on rack.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 121 mg
- Sugars 22 g
- Protein 3 g
- Calories 333.0
- Total fat 16 g
- Potassium 123 mg
- Cholesterol 48 mg
- Saturated fat 9 g
- Total carbohydrate 45 g
- Iron 9.0
- Folate 23.0
- Calcium 2.0
- Vitamin A 15.0
- Vitamin C 7.0