Sour Cherry Pie: “Churrant” Pie

Preparation info

  • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


Currants, tart and tiny bright red globes, come into season in early July, at the same time as sour cherries, and make an exciting addition to cherry pie. Stuffed into the cherries, they keep the cherries full and plump and seem to give more cherry taste without imparting a flavor of their own. No one will ever guess what the mysterious enhancer is or why this cherry pie has so much delicious extra flavor and texture.

Choose ¼ cup/2 ounces/58 grams of the smallest currants available. Stuff each one into the center of a pitted cherry. Use a total of 1 cup/7 ounces/200 grams of sugar and 2 tablespoons plus teaspoons/1 ounce/28 grams cornstarch. Be very gentle when stirring so that the currants don’t pop out. Alternatively, the currants can simply be added to the cherry mixture, but the presentation is much more dramatic to stuff them inside the cherries!