Sour cherries are the natural choice for pie fanatics, but they can be difficult to find and, when they do show up, they tend to disappear the next instant. So we made this pie with the more widely available sweet cherries—with an extra splash of lemon juice for a dash of sour—to create a pie that can be made all summer long.
What to buy: We made this with both Burlat and Bing cherries and found them to be equally delicious.
Sanding sugar is sometimes labeled pearl sugar and can be found in gourmet grocery and cooking stores. If you can’t find it, just sub in some granulated sugar.
This recipe was featured as part of our Summer Fruit Pies story.
Beverage pairing: Domaine Fontanel Rivesaltes Ambré, France. Muscat de Rivesaltes is a lovely appellation in the South of France, where the Muscat grapes get wonderfully ripe and sweet. The dried fruit and nut components in the wine will make a nice accompaniment to the cherries, while a hint of dried flowers will pick up the trace of ginger.