Sour Cherry Pie Recipe

Introduction

This classic sour cherry pie offers a perfect balance of tart cherries and sweet, flaky crust. It’s an ideal dessert for summer or anytime you crave a homemade treat with vibrant fruit flavor.

Ingredients

• 4 cups sour cherries, pitted (fresh or frozen)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour (for crust)
• 1 teaspoon salt (for crust)
• 1 tablespoon granulated sugar (for crust)
• 1 cup unsalted butter, chilled and cubed
• 6–8 tablespoons ice water
• 1 egg + 1 tablespoon water (for egg wash)

Instructions

1. Step 1: In a large bowl, combine flour, sugar, and salt for the crust. Add chilled butter and cut it into the mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
2. Step 2: Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix.
3. Step 3: Divide the dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
4. Step 4: In another bowl, combine sour cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Let the filling sit for 15 minutes to develop flavors.
5. Step 5: Roll out one disk of dough on a floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, pressing gently to shape the crust.
6. Step 6: Pour the cherry filling into the crust, spreading it evenly.
7. Step 7: Roll out the second dough disk and place it on top of the filling. You can cover it fully or create a lattice pattern if you prefer.
8. Step 8: Crimp the edges to seal the pie, then brush the top crust with the egg wash made from beaten egg and water.
9. Step 9: Preheat your oven to 425°F (220°C). Bake the pie for 45–50 minutes until the crust is golden brown and the filling is bubbling.
10. Step 10: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving.

Tips & Variations

• Use frozen cherries if fresh are not available; thaw and drain excess liquid before mixing the filling.
• For added flavor, sprinkle a little sugar and cinnamon on the top crust before baking.
• Try a lattice crust to showcase the vibrant cherry filling.
• If you like a less tart pie, reduce the lemon juice slightly or increase the sugar by a couple of tablespoons.

Storage

Store leftover pie covered loosely at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the microwave or warm the whole pie in a 350°F (175°C) oven for 10–15 minutes for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this pie?

Yes, frozen sour cherries work well. Make sure to thaw them completely and drain any extra liquid to avoid a soggy crust.

How can I prevent the crust from getting soggy?

Using cornstarch in the filling helps thicken the juices. Also, chilling the dough before baking and brushing the crust with egg wash creates a barrier that keeps the crust crispier.

Sour Cherry Pie Recipe

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4.9 from 58 reviews

A classic Sour Cherry Pie featuring a flaky homemade crust filled with a tart and sweet sour cherry filling, enhanced with hints of vanilla and almond extracts, perfect for a delightful dessert.

• Author: Dana
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cherry Filling

• 4 cups sour cherries, pitted (fresh or frozen)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/4 teaspoon salt

Pie Crust

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and cubed
• 6–8 tablespoons ice water

Egg Wash

• 1 egg
• 1 tablespoon water

Instructions

1. Prepare the Crust Dough: In a large bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
2. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overmixing to keep the crust tender.
3. Chill the Dough: Form the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.
4. Prepare the Cherry Filling: In another bowl, mix the pitted sour cherries with sugar, cornstarch, lemon juice, vanilla extract, almond extract if using, and salt. Let this mixture sit for 15 minutes to macerate and thicken.
5. Roll Out Dough: Roll out one disk of chilled dough on a floured surface into a 12-inch circle. Transfer it into a 9-inch pie dish, pressing gently to fit and ensuring the edges hang slightly over the rim.
6. Add Filling: Pour the cherry filling evenly into the crust-lined pie dish.
7. Top Crust: Roll out the second disk of dough into a circle and place it over the filling. You can either cover the whole pie or create a lattice pattern. Crimp the edges to seal the pie and prevent leaks.
8. Apply Egg Wash: In a small bowl, whisk together the egg and water. Brush this mixture over the top crust to give it a golden, shiny finish when baked.
9. Preheat Oven: Heat the oven to 425°F (220°C).
10. Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the crust is golden and the filling is bubbling through any vents or lattice gaps.
11. Cool Before Serving: Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to allow the filling to set before slicing and serving.

Notes

• Use fresh or frozen sour cherries; if using frozen, thaw and drain excess juice before mixing.
• The almond extract is optional but adds a subtle depth of flavor complementing the cherries.
• Ensure the butter and ice water stay cold to achieve a flaky crust.
• You can make the pie crust ahead of time and keep it refrigerated for up to 2 days or freeze for longer storage.
• Letting the pie cool completely is essential to prevent the filling from running when sliced.

Keywords: Sour cherry pie, homemade cherry pie, cherry dessert, fruit pie, flaky pie crust, summer pie