Sour cherries, or pie cherries, have a brief season. Buy them while you can and freeze what you don’t use. However, you’ll get wonderful results making this pie with bottled, canned, or frozen cherries. If you’re using bottled, you’ll need two 24-ounce bottles to get 5 cups of cherries.
1 cup flour
1 tablespoon plus 2/3 cup sugar
1/2 teaspoon salt
1/3 cup reduced-fat sour cream
3 tablespoons extra-light olive oil
2 tablespoons water
1/4 cup cornstarch
5 cups pitted sour cherries
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/8 teaspoon allspice
1 In a medium bowl, combine the flour, 1 tablespoon of the sugar, and the salt. In a small bowl, stir together the sour cream, oil, and water until well combined.
2 Make a well in the center of the flour mixture and spoon in the sour cream mixture. With a pastry blender or 2 knives, cut in the sour cream mixture until just combined. Gently shape the dough into a disk.
3 Preheat the oven to 375°F. In a large bowl, stir together the remaining 2/3 cup sugar and the cornstarch. Add the cherries, lime zest, lime juice, and allspice, and toss to combine. Transfer the cherry mixture to a 9-inch pie plate.
4 On a lightly floured surface, roll the dough out to a 12-inch round. Place the dough on top of the cherries. With your fingers, crimp the edges of the dough. With a sharp knife, cut several short slashes in the middle of the crust to act as steam vents. Transfer the pie to a jelly-roll pan.
5 Bake for 45 to 50 minutes or until bubbly and hot in the center. Serve the pie warm or at room temperature. Makes 8 servings
By making a pie with only a top crust, you reduce the total amount of fat from around 13 grams to a little over 6 grams. In addition, by using olive oil instead of butter in the crust, the saturated fat takes a nosedive from more than 4 grams to 1.6 grams.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.