How Readers Made Sour Cherry Pie, Our June 2014 Cover
Each month, we’re more and more impressed by the quality of reader Cook the Cover submissions, and June was no different. Because not only were your sour cherry pies beautiful—your resourcefulness and commitment to styling them so perfectly really blew us away. Take a look at these ruby red stunners.
1/8Katherine Lough
"Let's just say I didn't even use the fork... it was that good ;)" Check it out at Katherine Lough
2/8M's Belly
"I really am not a hot fruit type of person. But firstly, the pie cover shot was photographed so beautifully and imperfectly; I felt an overwhelming compulsion to bake it and photograph it. Secondly, I figured, maybe with a small dollop of homemade vanilla ice cream on top to cool it off, the hot fruit might not seem so bad. " Check it out at M's Belly
3/8The Tasty Bite
"These Sour Cherry Hand Pies are packed with juicy, tart cherries, which are lightly sweetened and baked until the ruby-red filling inside becomes thick and bubbly. The texture of the pie crust is perfect; it’s buttery, crisp, flaky, and has just a touch of sweetness. Bursting with bright and vibrant flavors, it’s a quintessential summer dessert best served with a generous scoop of vanilla ice cream on a warm evening!" Check it out at The Tasty Bite
4/8Pecan Pies & Tomato Tarts
"This recipe is everything you want in a cherry pie. The almond flour crust is especially fabulous as far as crusts go—it takes almost no effort to make, rolls out easily, and bakes up flaky, crisp, and golden. And the filling! The lime zest really sends the whole pie over the edge. Cherry and lime as a flavor combination is so simple and somehow still so stunning to your taste buds, every time. So if you’re reading this, do your taste buds a favor, and make this pie as soon as possible. It might just be the only cherry pie to ever need to bake again." Check it out at Pecan Pies & Tomato Tarts
5/8Foxes Love Lemons
"I decided to give baking with cherries a whirl this month, and the results were disastrous. Basically, the filling was completely liquid, like a cherry soup surrounded by crust. Help me figure out what went wrong, won’t you?" Check it out at Foxes Love Lemons [Ed note: Your fail still looks pretty beautiful to us... but way to turn your disaster into some tasty cherry ice cream]
6/8Anecdotes and Apple Cores
"What makes this cherry pie unique is the addition of almond flour to the crust and the use of coconut sugar in the filling. Both add flavor and nutrition to this American classic. Coconut sugar is a great alternative to cane sugar. Low on the glycemic index, coconut sugar also retains several nutrients from the coconut itself. And I find the taste to be slightly nutty, a bit more complex. It worked beautifully in this cherry pie." Check it out at Anecdotes and Apple Cores
7/8Dinner at Sheila's
"The consensus at dessert last night was they make a really delicious cherry pie with just the right amount of tartness! And the buttery crust was the perfect vehicle for them. And a scoop of good vanilla ice cream will put it over the top." Check it out at Dinner at Sheila's
8/8Passion Eats
"Encased in a flaky crust made with nutty almond flour, these juicy jewels are baked till they’re bursting with flavor. Beautiful to look at, sumptuous to eat, this surprisingly easy pie is a total wow. You’ll want to make this pie all summer long for every backyard barbecue or poolside party." Check it out at passion eats
