\u0022It is my humble opinion that sour cherries make the best cherry pies.\u0022 — Jenell Parsons
Pit the sour cherries and place them in a large bowl. Add sugar, golden sugar, tapioca starch, cinnamon, salt, egg, lemon juice, and Angostura bitters and use a spatula to toss mixture until cherries are evenly coated. Add cherry mixture to pie shell and smooth it out for a nice even top. Top with Golden Sugar Crumble. Chill pie for 30 minutes in fridge or 15 minutes in freezer before baking.This advertisement has not loaded yet, but your article continues below.
Tip: If you tilt your pie slightly and the juices flow out easily, it is not yet ready. Keep it in the oven for another 10 to 12 minutes until juices bubble and are thick and gooey. Let the pie cool completely before serving.½ cup golden or brown sugar Cut the butter into 1-inch pieces. Using a stand mixer fitted with the paddle attachment, combine flour and sugar for 30 seconds on the lowest setting until mixed. Add cold butter, a few pieces at a time, mixing until you have a coarse crumbly texture that holds together when squeezed. Do not overmix, or you will start to cream the butter and lose that beautiful crumbly texture.
This recipe works as a cereal topping, or served with yogurt, pancakes, cake or ice cream. Adapted from The Okanagan Table: The Art of Everyday Cooking published by Figure 1.2 cups fresh Italian prune plums, pitted or 1½ cups prunes
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