Sour Cherry Pie
Celebrate the perfect balance of tart and sweet with this homemade sour cherry pie, a timeless dessert that showcases the bold flavor of fresh or frozen sour cherries nestled in a flaky, buttery crust. This recipe combines a golden lattice or solid top crust with a vibrant cherry filling thickened with cornstarch and brightened by a hint of lemon juice and almond extract. Whether you’re baking for a summer gathering or craving a cozy slice for cooler months, this pie delivers a delightful explosion of fruit-forward flavor with every bite. Ready in just under 2 hours from start to finish, it’s the ultimate crowd-pleaser that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Perfect for pie lovers everywhere, this easy-to-follow recipe is an impressive centerpiece for any dessert table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 4 cups Fresh or frozen sour cherries (pitted)
- 1.25 cups Granulated sugar
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Almond extract
- 1 Egg
- 1 tablespoon Milk
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together but is not sticky.
Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (200°C).
In a medium saucepan, combine the sour cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Remove the saucepan from heat and stir in the almond extract. Let the filling cool completely.
On a lightly floured surface, roll out one of the chilled dough discs into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
Pour the cooled cherry filling into the pie crust.
Roll out the second dough disc into a 12-inch circle. Cut it into strips to create a lattice top or leave it whole for a solid top crust. If using a solid crust, cut small slits to allow steam to escape.
Place the top crust over the pie and trim any excess dough. Crimp the edges to seal.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush it over the top crust. Sprinkle with coarse sugar if desired.
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 40.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
