Sour Cherry Pie Recipe

Introduction

Sour Cherry Pie is a delightful balance of tart cherries and sweet, flaky crust that makes a perfect dessert for any season. Whether using fresh or frozen cherries, this homemade pie is sure to impress with its vibrant flavor and classic texture.

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 the flour, sugar, and salt for the crust. Add the chilled butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
2. Step 2: 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. Step 3: Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour to chill.
4. Step 4: In another bowl, mix the pitted sour cherries with sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Let the filling sit for 15 minutes to blend flavors.
5. Step 5: Roll out one disk of dough into a 12-inch circle and fit it into a 9-inch pie dish, trimming excess if necessary.
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 over the filling as a full crust or create a lattice pattern.
8. Step 8: Crimp the edges to seal the pie and brush the top crust with the egg wash made from egg and water.
9. Step 9: Preheat your oven to 425°F (220°C). Bake the pie for 45–50 minutes or until the crust is golden 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 serving to allow the filling to set.

Tips & Variations

• Use frozen cherries for convenience, just thaw and drain excess juice before mixing the filling.
• Add a pinch of cinnamon or nutmeg to the filling for a warm spice twist.
• For extra flakiness, keep your butter and water very cold while making the crust.
• If you prefer a sweeter pie, increase the sugar in the filling slightly, tasting as you go.

Storage

Store leftover sour cherry pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in a 350°F (175°C) oven for 10-15 minutes to refresh the crust and filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet cherries instead of sour cherries?

Yes, but the pie will be less tart and sweeter. You may want to reduce the added sugar slightly to balance the flavors.

How do I prevent a soggy bottom crust?

Chill the pie crust before baking and bake on a lower oven rack to promote even heat circulation. You can also brush the crust with a thin layer of egg white before adding the filling to create a moisture barrier.

Sour Cherry Pie Recipe

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★★★★★

4.4 from 786 reviews

• Author: Mariam
• Total Time: 3 hours 20 minutes
• Yield: 8 servings 1x

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Description

A classic Sour Cherry Pie featuring a flaky homemade crust filled with a tart and sweet sour cherry filling. This pie balances the bright acidity of fresh or frozen sour cherries with a smooth, thickened filling and a perfectly golden, buttery crust. Ideal for dessert lovers who enjoy a tangy fruit pie with rich, comforting flavors.

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Ingredients

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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

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Instructions

1. Prepare the Pie Crust: In a large bowl, combine the all-purpose flour, sugar, and salt. Add the chilled, cubed unsalted butter. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
2. Form the Dough: Slowly add the ice water one tablespoon at a time, mixing gently until the dough begins to hold together. Be careful not to overmix. Once the dough forms, divide it into two equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour to chill and rest.
3. Make the Cherry Filling: In a separate bowl, mix the pitted sour cherries with granulated sugar, cornstarch, lemon juice, vanilla extract, almond extract if using, and salt. Stir well to combine and let the mixture sit for 15 minutes to macerate and thicken slightly.
4. Roll Out Bottom Crust: On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle. Carefully transfer it into a 9-inch pie dish, pressing gently to fit. Trim any excess dough hanging over the edges.
5. Fill the Pie: Pour the cherry filling evenly into the prepared crust, spreading it out smoothly.
6. Roll Out Top Crust: Roll out the second dough disk to cover the pie. You can place it as a whole top crust or cut strips to create a lattice pattern over the filling. Make sure to seal the edges by crimping them together.
7. Apply Egg Wash: In a small bowl, whisk together one egg and one tablespoon of water. Brush the egg wash over the top crust to enhance browning and add shine.
8. Preheat and Bake: Preheat your oven to 425°F (220°C). Place the pie in the oven and bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, loosely tent the edges with foil.
9. Cool Before Serving: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely, 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 liquid before mixing the filling.
• Letting the filling sit before baking helps the cornstarch activate and reduce excess liquid.
• To prevent a soggy crust, ensure the butter is well chilled when cutting into the flour and do not overwork the dough.
• Egg wash gives the crust a beautiful golden color but can be omitted for a more matte finish.
• Allow the pie to cool completely to avoid the filling being runny when cut.
• You can add a sprinkling of coarse sugar on top of the crust before baking for extra crunch and sweetness.

• Prep Time: 30 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Sour Cherry Pie, Cherry Pie, Homemade Pie, Fruit Pie, Baking, Dessert