Sour Cherry Pie

No ratings yet

A mouth watering sour cherry pie is made using a homemade flaky buttery pie crust, then filled with a 6 ingredient sour cherry filling. This is the ultimate pie of the summer.

Author Alissa

Prep Time 1 30

Cook Time 1

Cooling Time 3

Total Time 5 30

Servings 8

Equipment

Ingredients

Sour Cherry Pie Filling

1 all butter pie crust recipe
4 cups pitted sour (also called tart) cherries (525g)
½ cup granulated sugar (100g)
2 tbsp cornstarch (14g)
¼ tsp almond extract
1 tbsp fresh lemon juice
¼ tsp kosher salt

Pie Wash

2 tbsp heavy whipping cream (14g)
2 tbsp whole milk (14g)

Instructions

Make the all butter pie crust. Keep the crust chilling in the refrigerator and start on the sour cherry filling.
1 all butter pie crust recipe
In a large mixing bowl, add pitted sour cherries, sugar, cornstarch, almond extract, lemon juice, and salt. Mix together and place the bowl in the refrigerator.
4 cups pitted sour (also called tart) cherries, ½ cup granulated sugar, 2 tbsp cornstarch, ¼ tsp almond extract, 1 tbsp fresh lemon juice, ¼ tsp kosher salt
In the meantime, remove 1 dough disc and flour a clean surface. Use a rolling pin to roll out the dough, turning as you go until it's about ⅛-inch thick. Gently pick up the dough and lay it over a 9 or 9.5-inch pie pan.
Remove the cherry filling mixture from the refrigerator and scoop into the prepared pie dough. Use a spoon or spatula to make sure the filling has distributed evenly.
To make the lattice, remove the other dough disc from the refrigerator and roll it into a circle by turning the dough after each roll. Roll it until it's roughly 15x15 inches. The lattice strips have to be long enough to cover the top of the pie.
Using a pastry wheel or pizza cutter, cut out 10 strips. Weave the strips over the pie. Check out my blog post on how to create a lattice pie crust for beginners with step-by-step pictures.
Place the pie in the freezer for 30 minutes (don't skip this!). In the meantime, make pie wash.
In a small bowl, mix the heavy whipping cream and whole milk. The fat from the heavy cream mixture will brown the top evenly and give it a little bit of shine.
2 tbsp heavy whipping cream, 2 tbsp whole milk
Move the oven rack to the center and preheat the oven to 400℉ (204℃). Once the pie has chilled, use a pastry brush to brush the pie wash onto the lattice. Bake the pie for 25 minutes then turn the pie for even browning.
Turn the oven temperature down to 350℉ (177℃) and bake for 20 more minutes. If the crust is browning quickly, cover the pie with tinfoil or a pie crust shield.
If after 45 minutes the center doesn't look golden brown, add an additional 5 minutes until the pie crust is golden brown and the cherry filling is bubbling.
Remove from the oven and let the pie cool for at least 3 hours so the filling can set.
*Optional* Warm the pie in the oven for about 5 minutes at 350℉ (177℃) and serve right away with vanilla ice cream!

Notes

There is no blind baking for the pie crust in this recipe.
Follow the chilling times so that the crust doesn't melt in the oven!
You can skip the lattice. Roll out the second dough disc, cover the top of the pie, trim the edges so theres a few inches over dough overhanging. Roll the dough up and pinch it together. Cut a slit in the center of the pie for steam to escape.