Sour cherry pie is the pie people ask about the moment it hits the table.
The deep red filling is sweet and tart at the same time, and it sits inside a crust that flakes apart with the lightest touch of a fork.
This sour cherry pie recipe uses fresh or frozen tart cherries, a splash of lemon juice, and a hint of almond extract to bring out that classic bakery flavor.
It bakes up bubbling and glossy, and it tastes even better the next day.
If you grew up on Montmorency cherries from a backyard tree or a farmers market haul, this recipe will feel familiar.
If this is your first sour cherry pie, you are about to understand what all the fuss is about.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 35 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 30 minutes (plus chilling) |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
This pie pairs beautifully with my Best Homemade Cherry Pie if you want to compare a sweet cherry version side by side with this tart one.
Why You’ll Love This Sour Cherry Pie Recipe
Tart cherries bring a flavor that sweet cherry pie simply cannot match.
That sharp, bright bite balances out the sugar in the filling so every slice tastes fresh instead of cloying.
The filling comes together on the stovetop first, which means no soggy bottom crust and no runny slices when you cut into it.
You get clean, pretty wedges every time.
- Sweet and tart flavor that never feels overly sugary
- A stovetop filling method that prevents a watery pie
- Works with fresh, frozen, or jarred pitted sour cherries
- A classic lattice top that looks impressive with minimal effort
- Freezes well, so you can bake ahead for holidays or gatherings
You might also enjoy: Tart Cherry Pie Recipe
Ingredients
Most of what you need for this sour cherry pie recipe is likely already in your pantry, aside from the cherries themselves.
Here is everything the filling and crust require.
- 2 ½ cups all purpose flour, plus more for dusting
- 1 tablespoon granulated sugar, for the crust
- 1 teaspoon salt, for the crust
- 1 cup unsalted butter, cold and cubed
- ¼ to ½ cup ice water
- 5 cups pitted sour cherries, fresh or frozen (about 2 pounds)
- 1 cup granulated sugar, for the filling
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- ¼ teaspoon almond extract, optional
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt, for the filling
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, for the egg wash
- 1 tablespoon heavy cream or milk, for the egg wash
- Turbinado sugar, for sprinkling on top
I learned this stovetop filling technique while perfecting my Cherry Crisp Recipe, and it works just as well here.
Kitchen Equipment Needed
Nothing here is complicated, but a few good tools make the process much smoother, especially when it comes to pitting cherries.
- 9 inch pie plate
- Cherry pitter
- Pastry cutter or food processor
- Rolling pin
- Large mixing bowl
- Medium saucepan
- Pastry brush
- Lattice pie crust cutter, optional
- Baking sheet, to catch drips
- Pie crust shield
- Plastic wrap
- Cooling rack
Read Also: Pie Dough Recipe
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this pie.
They are not required, but each one solves a real pain point in the process.
1. Cherry Pitter
Pitting five cups of cherries by hand with a knife is slow and messy.
A good cherry pitter turns that job into about ten minutes of work and keeps your countertop far cleaner.
2. Ceramic Pie Dish
A heavy ceramic pie dish holds heat evenly, which helps the bottom crust bake through instead of turning pale and soft.
It also goes straight from oven to table looking great.
3. Pie Crust Shield
This pie bakes for a long time, and the crust edges can brown too quickly without protection.
A reusable silicone shield stops burnt edges without you having to babysit the oven.
4. Lattice Pie Crust Cutter
If you want that classic woven top without weaving strips by hand, this tool cuts and lifts an even lattice pattern in one motion.
It is a small purchase that makes the pie look bakery made.
5. Digital Kitchen Scale
Weighing your flour and butter instead of scooping gives you a far more consistent crust from batch to batch.
It is the single easiest upgrade for anyone who bakes pie crust often.
This technique holds up just as well in my Lattice Pie Crust Recipe if you want to practice the weave separately first.
Step-by-Step Instructions: How to Make Sour Cherry Pie
1. Make the Pie Dough
- In a large bowl or food processor, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter and cut it into the flour using a pastry cutter or by pulsing in the food processor, until the mixture looks like coarse crumbs with some pea sized pieces of butter still visible.
- Drizzle in the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just holds together when you squeeze a small amount in your hand.
- Turn the dough out onto a floured surface and divide it into two even disks.
- Wrap each disk tightly in plastic wrap and refrigerate for at least one hour, or up to two days.
2. Prepare the Sour Cherry Filling
- If using fresh cherries, wash and pit them using a cherry pitter or the blunt end of a chopstick.
- Add the pitted cherries, sugar, cornstarch, lemon juice, cinnamon, and salt to a medium saucepan.
- Set the pan over medium heat and stir gently to combine everything.
- Bring the mixture to a gentle boil, stirring often so the cornstarch does not clump or scorch on the bottom.
- Once it starts to boil and thicken, reduce the heat to low and simmer for 2 to 3 minutes, stirring constantly.
- Remove the pan from the heat and stir in the almond extract, if using.
- Let the filling cool for at least 20 minutes while you roll out the crust. It will continue to thicken as it sits.
3. Roll Out the Bottom Crust
- Preheat your oven to 400 degrees Fahrenheit.
- Remove one disk of dough from the refrigerator and let it sit at room temperature for 5 minutes so it is easier to roll.
- On a lightly floured surface, roll the dough into a circle about 12 inches across and roughly â…› inch thick.
- Carefully transfer the dough to your 9 inch pie plate by rolling it loosely around the rolling pin, then unrolling it over the dish.
- Gently press the dough into the bottom and sides of the plate, being careful not to stretch it, then trim any excess overhang to about 1 inch.
4. Fill the Pie
- Pour the cooled cherry filling into the prepared bottom crust, spreading it into an even layer.
- Dot the top of the filling with the 2 tablespoons of butter pieces.
5. Roll Out and Add the Top Crust
- Roll the second disk of dough into a 12 inch circle, just like the first.
- For a lattice top, cut the dough into ¾ inch wide strips using a knife, pizza cutter, or lattice cutter.
- Lay half the strips vertically across the filling, spaced evenly apart.
- Fold back every other strip, lay one horizontal strip across, then unfold the strips back into place. Repeat this weaving pattern, alternating which strips you fold back each time, until the lattice is complete.
- If you prefer a solid top crust instead, simply lay the rolled circle over the filling and cut 4 to 5 small slits in the center to let steam escape.
6. Crimp the Edges
- Trim the lattice strips or top crust so the edges are even with the bottom crust overhang.
- Fold the overhanging dough under itself all the way around the edge of the pie.
- Crimp the edge using your fingers or the tines of a fork to create a decorative, sealed border.
7. Apply the Egg Wash
- In a small bowl, whisk together the egg and heavy cream or milk.
- Brush the egg wash evenly over the entire top crust, including the crimped edges.
- Sprinkle the turbinado sugar generously over the wet egg wash so it sticks.
8. Bake the Pie
- Place the pie on a parchment lined baking sheet to catch any bubbling juices, then set it on the center rack of the oven.
- Bake at 400 degrees Fahrenheit for 20 minutes.
- Reduce the oven temperature to 375 degrees Fahrenheit and add a pie crust shield to protect the edges from over browning.
- Continue baking for another 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling thickly through the lattice or slits.
9. Cool Before Slicing
- Transfer the pie to a cooling rack and let it cool for at least 3 hours before slicing.
- This resting time allows the filling to set fully, so your slices hold together instead of running.
This cooling method is the same one I rely on for Cherry Cobbler Recipe With Cake Mix, and it works every time.
Tips for The Best Sour Cherry Pie
A few small details make a big difference between an average pie and a great one. Keep these in mind as you work.
- Keep your butter and water ice cold. Warm butter melts into the flour instead of staying in distinct pieces, which is what creates flaky layers.
- Do not skip the resting time for the filling. A slightly cooled filling prevents the bottom crust from turning soggy.
- Weigh your cherries after pitting, not before, so your ratios stay accurate.
- If your cherries are very juicy, add an extra half tablespoon of cornstarch to the filling.
- Always bake on a lined baking sheet to catch drips and keep your oven clean.
- Let the pie cool completely, even though it is tempting to cut it warm.
The same cold butter technique works wonderfully in Butter Pie Crust Recipe too.
Serving Suggestions
Sour cherry pie is rich and a little tart, so it pairs best with something cool and creamy on the side.
It also makes a great centerpiece for a summer dinner or a holiday dessert table.
- A scoop of vanilla bean ice cream
- A dollop of fresh whipped cream
- A warm cup of coffee or black tea
- A slice of sharp cheddar cheese on the side, for a classic contrast
- A drizzle of warm cherry sauce for extra flavor
For a lighter option, try: Black Raspberry Pie
Variations of Sour Cherry Pie
Once you have the base recipe down, it is easy to change things up depending on what you have on hand or what flavor you are craving.
- Use a streusel topping made from brown sugar, flour, and butter instead of a lattice crust
- Swap in dark sweet cherries and reduce the sugar slightly if fresh sour cherries are not available
- Add a thin layer of almond paste or marzipan crumbles under the filling for extra depth
- Make a black forest version by using a chocolate crust and adding a layer of ganache before the filling
- Mix in a cup of blackberries or blueberries with the cherries for a mixed berry twist
- Bake the filling into mini hand pies instead of one large pie for individual servings
This mixed berry idea also shows up in my Raspberry Pie Recipe, which uses a similar filling method.
Storage and Reheating
This pie holds up well for several days, which makes it a great make ahead dessert for gatherings.
- Store leftover pie loosely covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days for longer storage
- Freeze whole or in slices, wrapped tightly in plastic and foil, for up to 3 months
- Thaw frozen pie overnight in the refrigerator before serving
- Reheat individual slices in a 300 degree Fahrenheit oven for about 10 minutes to warm the filling and re-crisp the crust
Another favorite for the freezer: Graham Cracker Crust Recipe
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie.
Actual numbers will vary depending on the exact ingredients and brands you use.
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
This pairs nicely with the nutrition notes in my Apple Cranberry Pie Recipe, which uses a similar amount of sugar per slice.
Health Benefits of Key Ingredients
Pie is a dessert first, but a few of the ingredients here do carry some real nutritional upside.
Sour cherries in particular are known for more than just flavor.
- Tart cherries are naturally rich in antioxidants, including anthocyanins, which give them their deep red color
- Cherries contain melatonin, which some people associate with better sleep quality
- Lemon juice adds a small amount of vitamin C to the filling
- Butter made from grass fed cows contains fat soluble vitamins like A, D, E, and K
- Cinnamon has natural anti-inflammatory compounds and adds warmth without added sugar
I dig deeper into tart cherry benefits in my Cherry Scones Recipe if you want to read more.
FAQs About Sour Cherry Pie
1. Can I use frozen sour cherries instead of fresh?
Yes, frozen pitted sour cherries work great in this recipe and are often easier to find than fresh ones.
Do not thaw them first. Add them straight to the saucepan and simmer a few extra minutes since they release more liquid as they cook.
2. Why is my cherry pie filling runny?
A runny filling usually means the pie was sliced before it had time to fully cool and set.
The cornstarch needs the resting period to finish thickening.
If the filling is still thin after cooling for 3 hours, your cherries may have been extra juicy, so add a bit more cornstarch next time.
3. Can I make this pie ahead of time?
Absolutely. You can bake the pie a day in advance and store it loosely covered at room temperature.
You can also prepare the dough and filling separately up to 2 days ahead, then assemble and bake when you are ready.
4. Do I have to use a lattice top?
No, a lattice top is traditional but a solid crust with a few vents cut into it works just as well.
A streusel topping is another simple option if you want to skip rolling out a second crust entirely.
5. What is the difference between sour cherries and sweet cherries in pie?
Sour cherries, also called tart or pie cherries, have a bright acidity that sweet cherries do not.
Sweet cherries need less added sugar but also lack that classic tangy pie flavor most people associate with cherry pie.
If berries are more your speed, this filling technique also carries over well to my Mini Blueberry Pies Recipe.
Sour Cherry Pie
Ingredients
- 2.5 cups all purpose flour plus more for dusting
- 1 tablespoon granulated sugar for the crust
- 1 teaspoon salt for the crust
- 1 cup unsalted butter cold and cubed
- 0.25 cup ice water up to ½ cup as needed
- 5 cups pitted sour cherries fresh or frozen, about 2 pounds or 900g
- 1 cup granulated sugar for the filling
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 0.25 teaspoon almond extract optional
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon salt for the filling
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg for egg wash
- 1 tablespoon heavy cream or milk for egg wash
- turbinado sugar for sprinkling on top
Equipment
- 9-inch pie plate
- Cherry pitter
- Pastry cutter or food processor
- Rolling Pin
- Large mixing bowl
- Medium saucepan
- Pastry brush
- Lattice pie crust cutter optional
- Baking sheet to catch drips
- Pie crust shield
- Plastic wrap
- Cooling rack
Method
- In a large bowl or food processor, whisk together the flour, sugar, and salt.
- Add cold cubed butter and cut into the flour until the mixture resembles coarse crumbs with some pea-sized pieces still visible.
- Drizzle in ice water one tablespoon at a time, mixing gently until the dough just holds together when squeezed. Divide into two disks, wrap in plastic, and refrigerate for at least one hour.
- Wash and pit fresh cherries using a cherry pitter. Combine the cherries with sugar, cornstarch, lemon juice, cinnamon, and salt in a medium saucepan.
- Bring the mixture to a gentle boil over medium heat, stirring often to prevent scorching. Reduce heat and simmer for 2 to 3 minutes until thickened. Remove from heat, stir in almond extract, and cool for at least 20 minutes.
- Preheat oven to 400°F. Roll one dough disk into a 12-inch circle on a floured surface. Transfer to a 9-inch pie plate and press gently into the bottom and sides.
- Pour the cooled filling into the crust and spread evenly. Dot the top with the 2 tablespoons of butter pieces.
- Roll the second dough disk into a 12-inch circle. Cut into strips and weave a lattice top over the filling, or lay a solid crust over and cut 4-5 slits for steam to escape.
- Trim and fold the overhanging dough under itself around the edge of the pie, then crimp with your fingers or a fork to seal.
- Whisk the egg and heavy cream together and brush evenly over the top crust. Sprinkle generously with turbinado sugar.
- Place the pie on a lined baking sheet and bake at 400°F for 20 minutes. Reduce heat to 375°F, add a pie crust shield, and bake for another 30 to 35 minutes until the crust is deep golden brown and the filling is bubbling.
- Transfer the pie to a cooling rack and let it cool for at least 3 hours before slicing to allow the filling to set properly.
Nutrition
Notes
- Keep your butter and water ice cold to create a flaky crust.
- Do not skip the resting time for the filling to prevent a soggy bottom crust.
- Weigh your cherries after pitting, not before, for the most accurate results.
- If your cherries are very juicy, add an extra half tablespoon of cornstarch to the filling.
- Always bake on a lined baking sheet to catch any drips and keep your oven clean.
- Let the pie cool completely before slicing, even though it is tempting to cut it warm.
- You can make the dough and filling up to 2 days ahead and assemble when ready to bake.
- Store leftovers loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- This pie freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
- For a different twist, swap the lattice top for a streusel topping or add a layer of almond paste under the filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Sour cherry pie is one of those desserts that feels like an occasion, even on an ordinary weeknight.
That sweet and tart filling wrapped in a flaky, golden crust is worth every minute of pitting cherries.
Give this sour cherry pie recipe a try this season, and let me know in the comments how yours turned out.
I would love to see your lattice work if you share a photo.
Recommended:
- Cherry Chip Cookies Recipe
- Chocolate Cherry Overnight Oats
- Apple Blackberry Pie Recipe
- Sugar Free Blueberry Pie Recipe
- Vodka Pie Crust Recipe
