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Sour Cherry Pie Recipe

Sour Cherry Pie

iamwinfred
This sour cherry pie recipe features a sweet and tart filling that sits inside a perfectly flaky, golden crust. A splash of lemon juice and a hint of almond extract bring out that classic bakery flavor, and the stovetop filling method ensures every slice holds together beautifully.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 380 kcal

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

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

For the Filling

  • 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

For the Egg Wash and Topping

  • 1 large egg for egg wash
  • 1 tablespoon heavy cream or milk for egg wash
  • turbinado sugar for sprinkling on top

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 60mgSodium: 220mgFiber: 2gSugar: 30g
Keyword homemade cherry pie, pie recipe, sour cherry pie, summer dessert, tart cherry pie
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