With July 4th fast approaching, you'll need some desserts that are as American as apple pie – and cherry pie! But while cherry pie may be associated only with America, it actually has origins in other countries.
According to Wikipedia, "Cherry pie is associated with both Europe and North America, and its origins can be traced back to the 1500s when fruit pies began to develop. The first recorded cherry pie recipe was served to Queen Elizabeth I in England, and the pie was likely more sour than modern varieties. Cherry pie may also have originated in the Canadian Maritimes and is now served in the Northeast United States."
Salt Lick BBQ's cherry pie recipe is extra special and delicious because of the addition of sour cream and milk. You will be hooked on this easy pie recipe after the first bite! To make Thurman's sour cream pie recipe from the iconic Texas restaurant, you will need milk, sour cream, granulated sugar, ground cinnamon, cloves, flour, vanilla extract, lemon juice, a can of cherries, cornstarch and pie crusts.
Serve this sweet cherry pie for dessert with whipped cream or vanilla ice cream on top.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes
Total Time: 50 minutes to 1 hour
Servings: 8
Ingredients
- 1 cup milk
- 1 cup sour cream
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 cup flour
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 teaspoon lemon juice
- 14.5 ounces (1 can) cherries
- 2 tablespoons cornstarch
- 2 store-bought refrigerated pie crusts
Recipe Notes
- For a prettier finish, brush the top of the pie with egg wash: one egg and a splash of water whisked together. Add a sprinkle of sugar to the top.
- Store any leftover pie in an airtight container in the fridge. Reheat in the microwave.
Here's how to make it:
- Preheat oven to 350 degrees F. Combine first 11 ingredients and pour into 9-inch pie crust.
- Cover the pie with second pie crust and carefully crimp the sides together. Use a fork to mark through the center of the top pie crust to allow air to escape. Bake 40 to 50 minutes.
Photo credit: Kenny Braun
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