There's nothing quite like biting into a slice of sour cherry pie with its deep red filling and buttery, flaky crust. The first time I made this pie, I used cherries from my neighbor Sofia's tree, and the tart-sweet flavor completely won me over. This recipe is surprisingly simple to make, and if you love the cozy feeling of baking something from scratch.
You'll want to try this Gingerbread Cake or these Cranberry Orange Icebox Cookies next. The smell alone fills your kitchen with warmth, and serving it with vanilla ice cream makes it feel like a real summer celebration.
I still remember Sofia knocking on my door one July morning with a basket full of sour cherries, insisting I had to bake something with them. If you're looking for more desserts that bring that same homemade joy, my Carrot Cake Bars are always a hit too.
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Sour Cherry Pie Ingredients
Here's what you'll need to make this beautiful Sour Cherry Pie from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Filling:
- Tart/sour cherries: These are the star of the pie, and their natural tartness creates that bright, tangy flavor. Fresh or frozen both work beautifully.
- Water: Helps the cherries release their juices and creates the base for the filling.
- Lemon juice: Adds a little extra brightness and balances the sweetness.
- Granulated sugar: Sweetens the tart cherries just enough without making the filling cloying.
- Cornstarch: Thickens the filling so it holds together when you slice the pie. It helps turn the juices into that beautiful, glossy consistency.
- Pure vanilla extract: Adds warmth and depth to the cherry flavor.
- Almond extract: Optional, but it brings out the natural almond-like flavor in the cherry pits. Just a touch makes a difference.
For the Pie:
- Pie crust: You'll need enough dough for a double-crust pie. Homemade or store-bought both work well.
- Egg: Mixed with water to create an egg wash that gives the crust a beautiful golden shine.
- Water: Thins the egg wash so it brushes on smoothly.
- Granulated sugar: Sprinkled on top for a little sparkle and sweetness.
How to Make Sour Cherry Pie
Let's walk through how to make this Sour Cherry Pie step by step.
Prepare the filling: In a saucepan over medium heat, combine the cherries, water, lemon juice, sugar, and cornstarch. Bring everything to a boil, then lower the heat and cook for 5 to 10 minutes, stirring often. You'll notice the filling shift from an opaque pinkish color to a clear, deep red as the cherries release their juices and the cornstarch thickens everything up.
Finish the filling: Take the pan off the heat and stir in the vanilla and almond extract. Let the filling cool completely before you use it. If you want to get ahead, you can refrigerate it for up to 3 days or freeze it for 2 to 3 months.
Preheat the oven: When you're ready to bake, heat your oven to 425°F and position one rack in the bottom third, as low as it will go.
Prepare the pie crust: Roll out half of your pie dough until it's large enough to fit a 9-inch pie plate. Gently press it into the plate and trim off any extra dough hanging over the edges.
Assemble the pie: Pour the cooled cherry filling into the crust. Roll out the second half of the dough with a little overhang, then drape it over the top of the pie. Tuck the edges under and crimp them together to seal.
Prepare for baking: Set the pie on a rimmed baking sheet. Whisk the egg and water together, then brush the mixture gently over the top crust. Sprinkle the teaspoon of sugar on top, then use a sharp knife to cut a few slits in the crust so steam can escape.
Bake the pie: Place the baking sheet on the lowest oven rack and bake at 425°F for 15 minutes. Without opening the oven door, turn the temperature down to 350°F and bake for another 40 to 45 minutes. The crust should be golden and the filling should be bubbling. If the edges start browning too fast, cover them lightly with foil or a pie guard.
Cool the pie: Let the pie rest for at least 2 hours before slicing. This gives the filling time to set up properly.
Substitutions and Variations
If you can't find fresh sour cherries, frozen ones work perfectly. Just don't thaw them first, though the filling will take a bit longer to come to a boil.
You can swap the cornstarch for tapioca if you prefer. Use about 3 tablespoons of quick-cooking tapioca and let the filling sit for 15 minutes before cooking.
If you don't have almond extract, just leave it out. The pie will still taste wonderful.
For a lattice top, cut the top crust into strips and weave them over the filling instead of using a solid crust.
Equipment For Sour Cherry Pie
- A 9-inch pie plate is essential for this recipe. I like using a glass or ceramic one so I can see when the bottom crust is golden.
- A pie guard is optional but really helpful if your crust tends to brown too quickly. You can also use aluminum foil if you don't have one.
How to Store Sour Cherry Pie
Once the Sour Cherry Pie has cooled completely, you can cover it loosely with foil and keep it at room temperature for up to 2 days. If you want to store it longer, refrigerate it for up to 5 days.
You can also freeze the whole pie (baked or unbaked) for up to 3 months. Just wrap it tightly in plastic wrap and then foil. If freezing unbaked, bake it straight from the freezer and add about 15 extra minutes to the baking time.
Leftover slices reheat beautifully in a 350°F oven for about 10 minutes.
Expert Tips
Make sure your filling is completely cool before adding it to the crust. If it's even a little warm, it can make the bottom crust soggy.
Don't skip the egg wash. It's what gives the crust that beautiful golden color and slight sheen.
If you're using frozen cherries, there's no need to thaw them first, but expect the filling to take a few extra minutes to thicken.
Cut your steam vents right before baking, not earlier. This keeps the crust from drying out.
Let the Sour Cherry Pie cool for the full 2 hours, even though it's tempting to cut into it sooner. The filling needs time to set, or it'll be runny.
Why You'll Love This Sour Cherry Pie
This Sour Cherry Pie is everything you want in a summer dessert. The filling is thick, jammy, and bursting with tart cherry flavor, while the crust bakes up buttery and crisp. It's the kind of pie that makes your house smell incredible while it bakes.
You can make the filling ahead of time, which is a huge help if you're planning for a party or family dinner. The recipe uses simple ingredients you probably already have in your pantry, and the steps are straightforward enough for beginners.
Whether you serve it warm with a scoop of vanilla ice cream or enjoy it cold the next morning with coffee, this Sour Cherry Pie is always a winner.
FAQ
Are sour cherries good for pie?
Yes, sour cherries are actually ideal for pie. Their tartness balances the sugar beautifully and creates a more complex, flavorful filling than sweet cherries. Plus, they hold their shape better during baking.
What is the difference between cherry pie and sour cherry pie?
Regular cherry pie is usually made with sweet cherries, which create a milder, sweeter filling. Sour cherry pie uses tart cherries, which have a bright, tangy flavor that's more dynamic and less sugary.
What is Donald Trump's favorite pie?
According to reports, Donald Trump's favorite pie is cherry pie, though it's not specified whether it's made with sweet or sour cherries. Either way, it's a classic American dessert.
What can I make with fresh sour cherries?
Fresh sour cherries are wonderful in pies, cobblers, crisps, and tarts. You can also make cherry jam, cherry sauce for ice cream, or even add them to savory dishes like roasted chicken. They freeze beautifully too, so you can enjoy them year-round.
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Sour Cherry Pie
Ingredients
Method
- In a medium saucepan, combine cherries, water, lemon juice, sugar, and cornstarch. Bring to a boil, then reduce heat and simmer for 5-10 minutes until the filling thickens and turns a deep red color. Remove from heat.
- Stir in vanilla extract and optional almond extract. Let the filling cool for at least 20 minutes before transferring to the pie crust.
- Preheat your oven to 425°F. Place one oven rack in the bottom third of the oven.
- Roll out one half of the pie crust to fit a 9-inch pie plate. Gently place the crust into the pie plate, trimming any excess around the edges.
- Pour the cooled pie filling into the prepared crust. Roll out the second half of the dough to cover the top of the pie, leaving some overhang.
- Place the top crust over the pie, tucking in the edges and crimping them to seal. Use a sharp knife to cut slits in the top crust to vent steam.
- Whisk together egg and water to create an egg wash. Gently brush the top of the pie with the egg wash and sprinkle with sugar.
- Place the pie on a rimmed baking sheet and bake at 425°F for 15 minutes. Then, reduce the temperature to 350°F and continue baking for 40-45 minutes until the crust is golden and the filling is bubbly.
- If the edges of the crust brown too quickly, cover them with a pie guard or foil.
- Let the pie cool for at least 2 hours before slicing and serving.
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