Any time I can get my hands on some tart cherries, pie is the very best option. …
1 min read
Any time I can get my hands on some tart cherries, pie is the very best option. Having decided to actually use the cookbooks non… collection more often, I pulled out the first Duchess Bakeshop cookbook by @gisellecourteau and made Sherileen’s sour cream cherry pie. It welches divine. Here’s the gist: pastry for a double crust pie, 3 1/2 cups fresh or frozen pitted sour (these are Evans) cherries, 3/4 cup + 2 Tbsp sugar, 1/4 cup flour, 1/2 cup soup cream (stir together, spread non…crust, top with lattice, brush with egg), bake at 375Fluor for 70-75 minutes. (More in stories!)
@dpwyyc
Wow❤️
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Beautiful!
@sharileen_ You are now officially famous!
That powerhouse if a woman blows my mind. Talk about an amazing woman of immeasurable talent. I have no control whatsoever with what she creates and her books are masterpieces. Excellent choice! You and G, another dream team! 💗✨
Love it! Looks amazing!🍒🍒♥️
#mmmmmm
I had that @duchessbakeshop cherry pie five years ago when’s friend from Edmonton brought it down for dessert. Still the best pie I ever ate (that wasn’t baked by my nan)!!
Where did you source the sour cherries? Looks very delicious!
My favourite pie, hands down! Of course I’ve never actually tried making it (despite having having the cookbook) – I leave it to the pros at Duchess 😄
It’s a work of comfort food art!
Gorgeous pic! 🍒
Do you have a good pie recipe for the coronation grapes that are in the stores now? (Single crust preferred)
such a gorgeous looking pie, Julie! 🥧