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Sour Cherry Pie

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This easy homemade sour cherry pie features a flaky, buttery crust and a juicy, tangy cherry filling with a hint of almond. Perfect for beginners, it’s a comforting classic that brings people together for any occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 5 cups pitted sour cherries (fresh or frozen, thawed and drained if frozen)
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 egg
  • 1 tablespoon milk
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Make the Pie Crust: In a large mixing bowl, whisk together flour, salt, and sugar. Add cold, cubed butter and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits. Drizzle in ice water, mixing with a fork after each addition, until the dough just comes together. Divide dough in half, shape into disks, wrap in plastic, and chill at least 1 hour (or 30 minutes in the freezer if short on time).
  2. Prepare the Filling: In a large bowl, combine pitted sour cherries, granulated sugar, cornstarch, salt, almond extract, vanilla extract, and lemon juice. Toss gently to coat and let sit while rolling out the crust.
  3. Roll Out the Dough: On a lightly floured surface, roll out one dough disk to about 12 inches in diameter. Fit into a 9-inch pie plate, letting excess hang over the edges. Roll out the second disk for the top crust (lattice, full top, or vented shapes).
  4. Assemble the Pie: Spoon the cherry filling (and juices) into the prepared crust. Optionally, dot with a few bits of butter. Place the top crust over the filling, trim excess dough, and crimp edges to seal. Cut slits in the top if not using a lattice.
  5. Egg Wash & Sugar: Beat egg with milk. Brush over the top crust and sprinkle with coarse sugar if desired.
  6. Bake: Place pie on a baking sheet lined with parchment. Bake at 400°F for 20 minutes, then reduce oven to 350°F and bake another 30-40 minutes, until crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
  7. Cool Completely: Let pie cool on a rack at least 3 hours for the filling to set before slicing.

Notes

For gluten-free, use a 1:1 gluten-free flour blend for the crust. For vegan, substitute plant-based butter and use almond milk for the wash. If using frozen cherries, thaw and drain well. Blind-bake the bottom crust for 10 minutes to prevent sogginess. Let pie cool fully for neat slices. Store leftovers covered at room temperature for 1-2 days or refrigerate up to 4 days. Freeze for up to 2 months.

Nutrition

Keywords: sour cherry pie, cherry pie, homemade pie, easy pie recipe, summer dessert, comfort food, beginner baking, fruit pie, classic pie, almond extract

Find it online: https://jodierecipes.com/sour-cherry-pie-recipe-easy-homemade-comfort-classic-for-beginners/