Sour cherry pie, made with tart cherries and a buttery, flaky crust, is the ultimate summer delight. Pair it with a scoop of vanilla ice cream and savor the essence of the season with every bite.
If you have fond memories of your grandma’s sour cherry pies, you’ll fall in love with this nostalgic recipe.
The best part? It’s easier to make than you’d imagine! The aroma of bubbling cherries and freshly baked crust will transport you back to those warm, sunlit afternoons spent in your grandma’s kitchen.
This year, don’t miss out. Grab some fresh cherries and whip up this sour cherry pie for a taste of summer magic.
Whether you’re serving it at a family barbecue, a picnic in the park, or a cozy evening at home, this pie is sure to be a hit. So, roll up your sleeves, preheat your oven, and let’s make some delicious memories together!
Sour Cherry Pie
Bursting with tart cherries and wrapped in a flaky crust, sour cherry pie is the perfect summer dessert. Add a scoop of vanilla ice cream and enjoy a taste of the season in every bite!
Ingredients
- FOR THE FILLING:
- 2 pounds tart/sour cherries fresh or frozen, pitted
- 1 teaspoon pure vanilla extract
- 4 tablespoons cornstarch
- ¾ cup granulated sugar
- 2 tablespoons lemon juice
- ½ cup water
- ¼ teaspoon almond extract (optional)
- FOR THE PIE:
- 1 Pie crust for a 9-inch double-crust pie
- 1 teaspoon granulated sugar
- 3 tablespoons water
- 1 gros œuf
Instructions
1. In a medium saucepan, combine the cherries, water, lemon juice, sugar, and cornstarch over medium heat.
2. Bring the mixture to a boil, then reduce the heat to low. Cook, stirring often, for about 5-10 minutes. You'll know it's ready when it thickens, the cherries release their juices, and the mixture turns from an opaque pink to a clear, deep red.
3. Take it off the heat and stir in the vanilla and almond extracts.
4. Allow the filling to cool before adding it to the pie crust.
5. When you're ready to bake the pie, preheat your oven to 425°F. Position one of your oven racks in the lower third, ideally on the lowest setting.
6. Roll out one half of the pie crust to fit a 9-inch pie plate. Carefully place the crust in the pie plate, trimming any excess around the edges.
7. Pour the cooled pie filling into the prepared crust. Roll out the remaining half of the dough to cover the pie, ensuring there's a bit of overhang.
8. Place the top crust over the filling, tuck the excess dough underneath, and press and crimp the edges to seal.
9. Set the pie on a rimmed baking sheet. Whisk the egg and water together, then brush this mixture over the top crust and sprinkle with sugar. Cut a few slits in the top crust to let the steam escape.
10. Place the baking sheet with the pie on the lowest oven rack. Bake at 425°F for 15 minutes. Without opening the oven, lower the temperature to 350°F and bake for an additional 40-45 minutes, until the crust is golden brown and the filling is bubbly.
11. If the edges of the crust start to brown too quickly, cover them with a pie guard or foil.
12. Let the pie cool for at least 2 hours before slicing and serving. Enjoy!
Notes
If you are using frozen cherries, there’s no need to thaw them beforehand. However, keep in mind that the filling will take longer to reach a boil.
As the cherry on top of your summer gatherings, this sour cherry pie promises to be a crowd-pleaser at any occasion. Let’s create delicious memories that last beyond the last bite!