Sour Cherry Pie #ValentinesDayFood

Our friend, Ellen of Family Around the Table, invited us to join her today and post a Valentine's related recipe to share.  Ellen chose today because it gives you, our readers, plenty of time to plan, shop and prepare that special meal for your Valentine or Valentines as the case may be.

We could share anything Valentine's Day related.  Main dishes, desserts, snacks...whatever speaks of Valentine's to us.  I decided to share a dessert large enough to share with all the Valentine's in your life.

Frank and I spend nearly every day alone together and love doing so but, because of that, we really don't need a "date night".  So on Valentine's Day we are hosting a dinner party for our dear friend's, Bob and Cathy, who are going to be in town.  We have also invited our mutual friend, Chet, who we have not seen in forever and Bob's sister, Barb, and her husband, Eric, who joined us at this wonderful Wine Tasting Dinner.

If you, too are serving guests or celebrating Valentine's with your children this year, think about making this pie.  Heck, if it is just the two of you, think about making this pie.  It will make a great breakfast the next day!

Sour Cherry Pie

6 c. tart cherries

1 1/4 c. sugar

pinch of salt

3 T. corn starch

1 t. lemon juice

1 t. vanilla

2 T. butter, cut into small pieces

2 T. half and half

2 pie crusts

Sugar for sprinkling

Combine cherries, sugar, salt, corn starch, lemon juice and vanilla in a large bowl.  Set aside.  Roll out on portion of pie dough and lay in the bottom of a deep dish pie pan.  Fill with the cherry mixture and sprinkle with the butter pieces.  

Roll out the top crust and, using different size heart cookie cutters, cut out a large heart in the top center of your dough and then cut out small hearts from the large heart piece. 

Place the top pie crust over the cherries and cut and crimp the edges, joining the top and bottom crusts.  Using a pastry brush, lightly cover the top crust with the half and half.  Place the small hearts on the top crust in desired pattern and brush with the half and half.  Sprinkle with sugar and bake in a preheated 425* oven for 15 minutes.  Reduce heat to 375* and bake for another 40-45 minutes, covering edges with foil or pastry shield, if needed.  Print Recipe

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