Lab Station 01 Modernist Recipe Book
All recipes

February 19, 2026

Sour Cherry Pie

Dessert 3 phases 1 × 23 cm pie Sour cherries
Specimen photograph for Sour Cherry Pie

Primary Ingredient Basis: 900 g sour cherries = 100%

PHASE A — LAMINATED DOUBLE CRUST

Components

Ingredient Quantity Scaling
All-purpose flour 375 g 41.70%
Unsalted butter (frozen) 250 g 27.80%
Solid vegetable fat (optional) 60 g 6.70%
Fine salt 5 g 0.60%
Ice-cold water 135 g 15.00%

Method

  1. Whisk flour and salt.
  2. Grate frozen butter; toss gently to coat.
  3. Add water gradually until dough just holds.
  4. Divide into two discs; rest 30–60 min.
  5. Roll bottom crust; line 23 cm tin without stretching.
  6. Chill in tin 30 min or overnight.
  7. Roll second disc for lattice or full lid.

PHASE B — SOUR CHERRY FILLING

Components

Ingredient Quantity Scaling
Sour cherries (frozen, pitted) 900 g 100.00%
Granulated sugar 150 g 16.70%
Cornstarch 45 g 5.00%
Lemon juice 15 g 1.70%
Unsalted butter (dots) 30 g 3.30%
Almond extract 5 g 0.60%
Fine salt 3 g 0.30%

Method

  1. Thaw frozen cherries fully; drain excess liquid but retain juices.
  2. Combine sugar, cornstarch, salt.
  3. Toss cherries with dry mixture, lemon juice, almond extract.
  4. Rest 15 min to hydrate starch.
  5. Pour into chilled bottom crust.
  6. Dot with butter.
  7. Top with lattice or vented lid.

PHASE C — STAGED BAKE

Components

Parameter Value Scaling
Initial bake 200 C —
Duration 20 min —
Finish temp 180 C —
Finish time 35–45 min —

Method

  1. Bake 20 min at 200 C.
  2. Reduce to 180 C.
  3. Bake until filling bubbles thickly through vents.
  4. Internal temp should reach ~96 C to activate cornstarch fully.
  5. Cool minimum 3 hours before slicing.

Techniques

  • [[Technique - Fruit Thickening]]
  • [[Technique - Lamination]]
  • [[Technique - Staged Baking]]

Principles

  • [[Principle - Acid Balance]]
  • [[Principle - Starch Gelation]]
  • [[Principle - Thermal Control]]

Ingredients

  • [[Ingredient - All Purpose Flour]]
  • [[Ingredient - Almond Extract]]
  • [[Ingredient - Cornstarch]]
  • [[Ingredient - Fine Salt]]
  • [[Ingredient - Granulated Sugar]]
  • [[Ingredient - Ice Cold Water]]
  • [[Ingredient - Lemon Juice]]
  • [[Ingredient - Solid Vegetable Fat]]
  • [[Ingredient - Sour Cherries]]
  • [[Ingredient - Unsalted Butter]]

STRUCTURAL NOTES

  • Cornstarch gelatinises at ~95 C.
  • Filling must visibly bubble to ensure full activation.
  • Underbaked fruit pie means starch not fully set, resulting in runny slice.
  • Lattice improves evaporation and prevents trapped steam.
  • Sour cherries provide natural acidity; sugar is restrained for balance.

FAILURE MODES

  • Symptom: Runny filling.

  • Likely cause: Insufficient internal temperature.

  • Corrective action: Bake until sustained bubbling; verify ~96 C.

  • Symptom: Gummy texture.

  • Likely cause: Excess starch.

  • Corrective action: Reduce cornstarch by 5–10%.

  • Symptom: Soggy bottom.

  • Likely cause: Excess cherry liquid.

  • Corrective action: Drain cherries slightly; maintain high initial heat.