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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/sour-cherry-pie-recipe/