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Cherry sour cream pie

Cherry sour cream pie
Los Angeles Times

One never hears of cherry gluts. Apples, yes. Citrus, also. There can even be too many pears. But cherries? Smack dab in the middle of cherry season, bang in cherry country, there are never more cherries than takers. Cherry trees ... Read more

Active work time: 25 minutes | Total preparation time: 1 hour, 15 minutes plus 1 hour chilling | Serves 8


  • 1 1/3 cups flour
  • Dash salt
  • Finely grated zest of 1 lemon
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 2 egg yolks

Step 1Combine the flour, salt and lemon zest in a bowl. Add the butter and blend in using a pastry blender or 2 knives, working the ingredients to a coarse meal. Add the egg yolks, kneading in the bowl until the dough holds together and becomes smooth. (The dough can also be made in a food processor.) Cut the pastry in half, wrap both halves in plastic; refrigerate 1 hour.


  • 1 pound cherries
  • 1/4 cup plus 1 teaspoon sugar, divided
  • 1 cup blanched whole almonds
  • 1/2 cup sour cream
  • 1 egg yolk
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • Flour, for rolling
  • Pit the cherries, catching the juice.

Step 1Combine the cherries, the juice and 1/4 cup of sugar in a saucepan. Heat over medium-high heat, stirring, then reduce the heat to medium-low. Cook, stirring frequently, until the cherries have softened and a syrup has formed, about 10 minutes. Do not let burn. Set aside.

Step 2Heat the oven to 400 degrees.

Step 3Roughly chop the almonds and place them in a large bowl. Add the sour cream, egg yolk, cinnamon and almond extract, then fold in the cherries.

Step 4Roll out one pastry half on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Spoon in the cherry mixture, then cover it with the sour cream and nut mixture.

Step 5Roll out the remaining pastry slightly larger than the tart pan, so it overlaps about an inch, and cover the pie. Trim the pastry edges and pinch to seal. Sprinkle the remaining teaspoon of sugar over the top. Cut 3 or 4 slits in the top of the pie.

Step 6Bake the pie until the top is golden, 45 minutes. Serve warm.

Note: Jeremy Lee is the head chef at the Blue Print Cafe in London and a contributing editor to Saveur magazine. He loves summer fruit. In this recipe, a heap of cherries is shown the pan just long enough to become a sort of instant jam. This is then ladled over intensely buttery pastry, topped with sour cream and almonds, sealed, baked and called "smetannik" or Russian sour cream pie. Lee got the idea from Darra Goldstein's book "Taste of Russia: A Cookbook of Russian Hospitality." It is aromatic rather than sweet, a perfect summer dessert to serve with a chilled Brouilly.


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