When I made this pie, there really was a conundrum on had. Hence the name!
I was planning on making sour cherry pie because it is my absolute favorite, but then I went to pull the sour cherries I had saved & frozen I realized I was short about 3 cups! The conundrum…. What was I going to do.
I did what any creative cook would do. I looked to see what fruits I had sitting around that I could throw in & prayed it would taste just as good.
Lucky for me it did! So I wrote down the recipe & can now share it with you.
All that being said, I bet this recipe would work with other fruits you have sitting around too, although I truly believe sour cherry pies are one of the best pies around, this one may have topped it! I need to do a taste test next time.
I use the Grandma’s Pie Crust recipe from Cup4Cup. It’s gluten-free & still absolutely perfectly crispy & yummy!!
1 Cup sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
2 Cups Sour Cherries (whole, pitted)
1 Cup Sweet Cherries (whole, pitted)
2 Cups Strawberries, sliced
1 teaspoon Fresh Lemon Juice
1/2 Teaspoon Vanilla Extract
2 Tablespoons Unsalted Butter, cut into 1/2 inch cubes
1 Tablespoon Milk
1 Tablespoon Course Sugar
Vanilla Ice Cream
- Make the crust dough according to the Grandma’s Pie Crust Recipe.
- Preheat oven to 425º F.
- Mix all the filling ingredients together except the butter, milk or course sugar.
- Roll out a portion of the dough (1/3-1/2 of the recipe) to a 12 inch round.
- Transfer to a 9-inch pie pan.
- Roll out the second half.
- Add the filling to the pie pan.
- Take the 1/2 inch cubes of butter and scatter them around the filling.
- At this point you can choose to get fancy with the dough or not. The only thing you need is a few holes on top to let the pie breath. You can make some slices, use cookie cutters like I did, or make a pretty weave. It’s your choice! Whatever you choose, just place the second crust on top of the filling & butter.
- Brush the crust with milk just to wet it enough for the sugar to stick.
- Sprinkle with sugar.
- Place the pie on a rimmed backing sheet. I usually line mine with aluminum foil to save myself on the cleanup.
- Then place it in the oven for 15 minutes. Once 15 minutes is up, lower the oven temperature to 375º F for another 45-60 minutes.
- Watch the edges of the pie. If they look like the are getting too dark, cover them with foil while keeping the middle uncovered.
- The pie is ready when the crust is nicely golden brown & the filling is bubbling.
- Serve warm or cold. My hubs loves it a little warm with super rich vanilla ice cream.