Sour Cherry Pie Recipe

Let’s all give a big shoutout to Carol! This amazing Sour Cherry Pie recipe is all thanks to her eagle eye. We were planning our summer recipes a few months back when she caught a glaring omission: no pie! Pies are a summer staple, and Carol wouldn’t have it any other way. (Seriously, even the ancient Egyptians knew what was good – who knew?)

The best pie recipes are the ones passed down and cherished, and there’s nothing quite like a homemade pie to end a perfect cottage day. Fruit pies, especially, capture the essence of summer. Whether you pick your own blueberries for a wild blueberry pie or grab peaches from the farm stand for our peach pie recipe, there’s a special kind of magic in a dessert that showcases the season’s bounty.

The Beauty of Simplicity

Here’s the thing about pie: the more you make them, the better you get. But don’t be intimidated if you’re a baking newbie! You really don’t need years of practice to whip up a delicious pie. Trust me, by your third attempt, you’ll be a pie-making pro.

Just take a look at the picture – you won’t need a ton of ingredients to create this homemade sour cherry pie from scratch. The secret lies in the technique, which is actually quite simple. Here’s the formula: use our reliable all-butter pie dough recipe, fill it with juicy, fresh cherries, bake it until the filling is bubbling and the crust is golden brown, and then let it cool completely so the filling sets. Easy as pie, right? (See what I did there?)

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Sour Cherry Pie Recipe

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This amazing Sour Cherry Pie recipe is all thanks to her eagle eye. We were planning our summer recipes a few months back when she caught a glaring omission: no pie! Pies are a summer staple, and Carol wouldn’t have it any other way.

  • Total Time: 95

Ingredients

Scale
  • 2 pie crusts (homemade or store-bought)
  • 2 lbs pitted sour cherries
  • 1/2 tsp almond extract
  • 1/2 tsp lemon juice
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 tbsp butter
  • 1 egg
  • 1 tbsp water
  • Vanilla ice cream (optional)

Notes

  1. Prep: Chill pie crusts (at least 1 hour). Pit cherries and set aside. In a bowl, whisk sugar, cornstarch, and salt.
  2. Preheat oven to 425°F. Roll out one crust to a 14-inch circle, fit into a pie plate, and trim edges.
  3. Filling: Toss cherries with almond extract, lemon juice, and dry ingredients. Add to the pie crust and dot with butter.
  4. Top Crust: Roll out the second crust, place over filling, crimp edges, and brush with egg wash (made by whisking egg and water).
  5. Bake: Bake for 15 minutes at 425°F, then reduce heat to 375°F and bake for another hour, or until golden brown and bubbly.
  6. Cool and Serve: Let pie cool completely (about 1 hour) before serving with ice cream (optional).
  • Author: Anwar

Nutrition

  • Serving Size: 8

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