Ingredientes para Sour Cream Cherry Pie
- Flour
- Orange Zest
- Salt
- Shortening
- Ice Water
- Ground Almonds
- Cherry Pie Filling
- 1/4 cup lemon juice
- Eggs
- Granulated Sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup sour cream
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Cómo preparar Sour Cream Cherry Pie
- Preheat oven to 350°F (175°C).
- For the crust: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, 1 cup (2 sticks) cold unsalted butter (cut into cubes), 1/2 cup chopped pecans, and the zest of 1 orange. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/2 cup ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out one disk of dough and fit it into a 9-inch pie plate.
- For the cherry filling: In a medium bowl, combine 4 cups fresh or frozen pitted cherries, 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 cup lemon juice, and 1 tsp almond extract.
- Pour the cherry filling into the pie crust.
- For the sour cream topping: In a separate bowl, whisk together 1 cup sour cream, 1/4 cup granulated sugar, 1 egg, and 1 tsp vanilla extract.
- Pour the sour cream mixture over the cherry filling.
- Roll out the second disk of dough and either place it over the filling or cut into strips for a lattice top.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours to allow the filling to set.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
35g
Fat
33g
Carbs
16g
