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Authentic Sour Cherry Pie

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A perfectly tart and juicy sour cherry pie with a flaky buttery crust, balancing natural cherry tartness and sweetness for a delightful dessert.

Ingredients

Scale
  • 4 cups (600g) sour cherries, pitted (fresh preferred, frozen thawed and drained if off-season)
  • 3/4 cup (150g) granulated sugar (adjust to taste)
  • 1/4 cup (30g) all-purpose flour (or cornstarch/tapioca starch as alternative)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • Pie crust dough for double crust (homemade or store-bought)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Coarse sugar (optional, for sprinkling on top)

Instructions

  1. Pit about 4 cups (600g) of sour cherries. If using frozen, thaw completely and drain excess juice. Place cherries in a large mixing bowl.
  2. Add 3/4 cup (150g) granulated sugar, 1/4 cup (30g) all-purpose flour, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract to the cherries. Gently toss until cherries are well coated.
  3. On a lightly floured surface, roll out half of your pie dough into a 12-inch circle. Fit it into your 9-inch pie dish, letting the excess hang over the edges.
  4. Pour the cherry filling into the crust, spreading it evenly. Dot the top with 2 tablespoons of unsalted butter cut into small pieces.
  5. Roll out the second half of the dough. Cover the pie with a whole crust with 4-5 slits cut for steam to escape or create a lattice top. Place it over the filling, trim edges, and crimp to seal.
  6. Beat 1 egg with 1 tablespoon water. Using a pastry brush, lightly brush the entire top crust. Sprinkle with coarse sugar if desired.
  7. Bake the pie on the middle rack of a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and filling is bubbling. Cover edges with foil halfway through if browning too fast.
  8. Let the pie cool for at least 2 hours on a cooling rack before slicing to allow the filling to set.

Notes

Use fresh sour cherries if possible; if using frozen, thaw and drain well to avoid soggy crust. Chill dough before rolling to keep crust flaky. Cover edges with foil if browning too fast. Let pie cool completely before slicing for clean cuts. Adjust sugar based on cherry tartness. Cornstarch or tapioca starch can be used instead of flour for a clearer filling.

Nutrition

Keywords: sour cherry pie, cherry pie recipe, tart cherry pie, homemade pie, summer dessert, flaky crust, easy pie recipe

Find it online: https://gleefulfork.com/authentic-sour-cherry-pie-recipe-perfectly-tart-and-juicy-made-easy/