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Fresh Sour Cherry Pie

A classic Sour Cherry Pie with a perfect balance of sweet and tart flavors, nestled in a buttery, flaky crust.

  • Total Time: 145 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • For the Flaky Pie Crust:
  • 2½ cups all-purpose flour (substitute up to 1 cup with whole wheat pastry flour for added nutrition)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup cold unsalted butter, cut into small cubes (or substitute half with vegetable shortening for extra flakiness)
  • ¼ to ½ cup ice-cold water
  • For the Sour Cherry Filling:
  • 5 cups fresh sour cherries, pitted (approximately 2½ pounds with pits; can substitute frozen if properly thawed and drained)
  • 1¼ cups granulated sugar (adjust according to cherry tartness)
  • ¼ cup cornstarch (tapioca starch works as an alternative)
  • ¼ teaspoon almond extract (vanilla extract makes a wonderful alternative)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons butter, cut into small pieces
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling (optional)

Instructions

  1. Prepare the Pie Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and work into the flour until it resembles coarse crumbs. Gradually add ice water until the dough holds together. Minimal handling is key.
  2. Chill the Dough: Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Prepare the Cherry Filling: In a bowl, mix pitted cherries with sugar and cornstarch, followed by almond extract and lemon juice. Toss to coat the cherries evenly.
  4. Roll Out the Dough: Roll out one disk to about 12 inches in diameter and transfer to a 9-inch pie dish.
  5. Fill and Top the Pie: Pour the cherry filling into the crust, dot with butter, and top with a second dough layer. Crimp edges and cut vents or create a lattice top.
  6. Finish and Bake: Brush top with egg wash and sprinkle with coarse sugar if desired. Bake at 425°F for 15 minutes, reduce to 375°F and bake for another 35-40 minutes until the crust is golden and filling is bubbling.

Notes

For a lighter version, reduce sugar and add cinnamon. Use a whole wheat and almond flour blend for the crust. For keto-friendly options, use almond flour crust and a sugar alternative.

  • Author: nevaeh-hall
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 300mg
  • Fat: 19g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg

Keywords: cherry pie, dessert, summer dessert, homemade pie, baking, classic dessert