Sunday, November 25, 2012

50 States of MoFo: Montana Cherry Pie

A little internet research indicates that "Smettanick" or "Smetannik" is a name attached to a range of Russian-derived desserts, all involving sour cream, and most being somewhat cake-like.   While proper smetannik seems alien to Montana, something like it has been melded with pie made from the region's tart red cherries.  I found a number of recipes from Montana for cherry pie with a layer made from sour cream and flour.   Smetannik or not, it's good.  If you like cherry danishes, you'll love this.   I looked at several online recipes, and came up with the following:

1. Line a 9 inch pie plate with an unbaked crust.  

2. Drain 2 14.5 oz cans of tart red cherries (packed in water), and pour into the crust.   Dot the cherries with about 1 T vegan margarine.   (Sure, fresh cherries would be best, but it is November!)

3. Mix together:  1 1/2 c vegan sour cream (homemade or store-bought), 1 3/4 c unrefined sugar, 1 c all purpose flour, 1/2 t. salt, 1 T lemon juice, and a few drops of almond extract.   Spread this evenly over the cherries.

4. Sprinkle the top of the pie with 2 T unrefined sugar, and 1/2 c sliced almonds.

5. Bake at 400 F for 10 minutes.  Lower the temperature to 350 F and continue to bake for about 30 minutes until the top is set.   It slices best when completely cold.   

Edited to add:  The cherry layer was a little too wet and runny.   When making this again, I will toss the cherries with a little cornstarch or Bird's Custard powder or instant clearjel to bind the liquid.  

1 comment:

Tami said...

I love your theme, as you know, but even more when it involves cherry desserts. They are my favorite!

It's been a blast learning about these regional dishes.