My parents and I made this recipe a few weeks ago when we were given a bucket of tart cherries from their neighbors. We all agreed that this was by far the best cherry pie we had ever tasted! I just had to share- enjoy!
Sour Cream Cherry Pie
3 cups pitted tart cherries (if using frozen, thaw, drain and pat dry)
1 unbaked pastry shell (9 inches)
1 tablespoon butter
1-3/4 cups plus 2 tablespoons sugar, divided
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 tablespoon lemon juice
In a large bowl, combine 1-3/4 cups sugar, flour and salt. Stir in the eggs, sour cream and lemon juice. Add cherries and gently fold in to filling. Dot with butter. Sprinkle with remaining sugar.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until topping is set. Cool for 1 hour on a wire rack. Refrigerate for 3-4 hours before cutting. Refrigerate leftovers. Yield: 8 servings.
This recipe comes from tasteofhome.com- originally from Betty Wingo, Marshall, Arkansas
I slightly changed the recipe for my preferences.