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.
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Fill the Pie: Pour the cherry filling evenly into the prepared crust, spreading it out smoothly.
- 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.
- 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.
- 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.
- 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
