Sour Cherry Pie Recipe The Best for Summer Baking

A slice of sour cherry pie is the essence of summer on a plate. Tart yet sweet, buttery and flaky, this American classic is beloved for its bold fruit flavor and striking lattice crust. Whether you’re baking for a Fourth of July picnic, a backyard BBQ, or just craving a nostalgic dessert, this recipe checks all the boxes. The beauty of sour cherry pie is its versatility—you can use fresh, frozen, or even canned sour cherries and still get a delicious result. You’ll also learn pie crust secrets, filling tips, and creative twists to keep your baking game strong all year round.

Looking for inspiration? Try our Black Raspberry Jam Recipe for another vibrant summer fruit preserve.

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What Makes a Great Sour Cherry Pie?

The Tart vs. Sweet Cherry Debate

Not all cherries are created equal—and if you’ve ever bitten into a sour cherry raw, you know just how puckering it can be. But that intense tartness is exactly what makes sour cherries ideal for pies. Unlike their sweet cousins (like Bing or Rainier), sour cherries create a more balanced filling that doesn’t turn overly sugary after baking.

If you can’t find sour cherries, don’t worry. Sweet cherries can be substituted, but with a few adjustments: lower the sugar to about ⅔ cup and add extra lemon juice to dial up the tang. The result will still be delicious, just with a slightly softer bite.

Seasonality and Sourcing Tips

Fresh sour cherries are a rare summer treat. They’re usually in season from June to mid-July, and they don’t last long once picked. Your best bet? Visit a local farmers market, cherry-picking farm, or Persian/Middle Eastern grocer. Sour cherries are smaller, more fragile, and bright red compared to the firm, darker sweet cherries.

Can’t find them fresh? Frozen and canned sour cherries work beautifully. Just be sure to drain canned cherries well and thaw frozen cherries fully, letting them sit in a colander to remove excess moisture before cooking.

Discover great ideas like our Black Raspberry Bliss Bars for more fruity indulgence.

Essential Ingredients That Build Flavor

What separates a bland pie from a bake-shop masterpiece? Flavor layers.

• Lemon Juice: Brightens and enhances the natural tartness.
• Almond Extract: A tiny splash adds depth and makes cherry flavor pop.
• Cornstarch: Thickens the filling without clouding flavor.
• Vanilla Extract: Adds warmth and sweetness.
• Butter Dots: A tablespoon or two over the filling enriches the texture.

And let’s not forget the crust. An all-butter dough made from flour, chilled butter, sugar, and salt yields the flakiest, most flavorful base for your sour cherry pie. High-fat European-style butters like Plugra or Président will elevate the result.

Don’t miss our Southern Peach Bread Recipe if you love baking with stone fruit.

Step-by-Step Guide to Making Sour Cherry Pie

Making the All-Butter Pie Crust

A flaky pie starts with a well-made crust. And for sour cherry pie, nothing beats an all-butter dough that bakes up tender and golden. Here’s how to do it right:

Start with 2½ cups of all-purpose flour, 20 tablespoons of chilled unsalted butter, a pinch of sugar and salt, and ice water. Use a food processor for speed, or mix by hand with a pastry cutter. Pulse until the mixture looks like coarse crumbs with pea-sized butter pieces. Gradually add ice water, stopping once the dough starts clumping.

Form the dough into two discs, wrap in plastic, and chill for at least 1 hour. Chilling allows the gluten to relax and the butter to firm up, creating that perfect flaky texture.

Pro Tip: Use high-fat European-style butter and refrigerate your flour, bowl, and utensils before starting. This keeps everything cold and results in a better crust.

Don’t miss our Cinnamon Roll French Toast if you’re a brunch-lover who enjoys baking from scratch.

Preparing the Cherry Pie Filling

What makes this sour cherry pie shine is the balance of flavors in the filling. Here’s how to get it just right.

In a medium saucepan, combine 6 cups of pitted sour cherries (fresh, frozen, or canned), 1 cup of sugar, and 1 tsp lemon juice. Cook over medium heat until cherries release their juices. In a small bowl, whisk 3 tbsp cornstarch with 2 tbsp water, then stir it into the cherry mix. Let it simmer until the filling thickens—about 5 minutes.

Remove from heat and stir in ½ tsp vanilla extract and ¼ tsp almond extract. Let the filling cool completely before assembling the pie to avoid melting the crust.

Cherry Tip: If using frozen cherries, thaw and drain them well. Canned cherries should be rinsed to remove syrup.

Check out our Orange Creamsicle Ice Cream Recipe for a creamy citrus dessert to pair with this pie!

Assembling the Perfect Lattice Top

Now comes the fun part—building your pie!

Roll out one dough disc to fit a 9-inch pie pan. Press gently into the pan, then fill with the cooled cherry mixture. Dot the top with a few cubes of cold butter for richness.

Next, roll out the second disc and cut into ¾-inch strips. Weave them into a lattice over the filling. Press and crimp the edges to seal.

Brush with egg wash (1 egg mixed with 1 tbsp water) and sprinkle a bit of sugar on top. This gives your sour cherry pie a stunning, glossy finish.

Looking for more creative recipes? Check out our Mint Chocolate Chip Ice Cream — a freezer staple!

Baking and Cooling the Pie

Preheat your oven to 425°F. Bake the pie on the center rack for 15 minutes, then reduce temperature to 375°F and continue baking for 45–60 minutes until the crust is golden and the filling is bubbling.

To prevent over-browning, use a pie crust shield or cover the edges with foil halfway through. Let the pie cool at room temperature for at least 2 hours. This helps the filling set and makes slicing easier.

Serve your pie warm, at room temp, or chilled—whatever suits your mood.

Don’t miss our Raspberry Crisp Recipe for another juicy baked fruit dessert that screams summer.

Tips, Tricks, and Variations to Try

Serving Suggestions for the Perfect Bite

Once your sour cherry pie is cooled and ready to serve, how you plate it makes all the difference. Classic and timeless, this pie pairs beautifully with a big scoop of vanilla ice cream or a dollop of homemade whipped cream. You can also drizzle a bit of cherry syrup or a touch of caramel over the top for extra indulgence.

If you’re entertaining, serve slightly warm slices with chilled dessert wine or iced coffee for a stunning contrast in textures and temperatures.

Don’t miss our Peach Bruschetta with Whipped Ricotta for another fruit-forward appetizer or dessert idea.

Make-Ahead, Storage, and Freezing Tips

Want to plan ahead? You absolutely can.

• Make-Ahead: Prepare the cherry filling up to 5 days in advance and store it in the fridge. You can also freeze it for up to 3 months.
• Storage: Once baked, the pie can sit (covered) at room temperature for 2 days or in the fridge for 4–5 days. Just wrap it loosely in foil or plastic wrap.
• Freezing a Whole Pie: Bake it, cool completely, then wrap tightly and freeze for up to 4 months. When ready to serve, thaw overnight in the fridge and reheat at 350ºF for 20–30 minutes.

Reheating Tip: If reheating individual slices, use the oven at 250ºF for about 15 minutes to preserve crust texture. Microwaving is quick, but can soften the crust.

Easy Recipe Variations You’ll Love

Want to switch things up? Here are some fun and flavorful tweaks:

• Sweet Cherry Version: Use sweet cherries but reduce sugar to ⅔ cup and increase lemon juice to 1 tbsp.
• Mixed Berry Cherry Pie: Swap half the cherries for blackberries or blueberries for a bold, fruity combo.
• Streusel Topping: Instead of a lattice, top your pie with a mix of brown sugar, butter, and flour for a crumbly finish.
• Black Forest Cherry Pie: Add a layer of chocolate ganache under the filling or use a chocolate crust for a rich twist.

Looking for more indulgence? Try our Hot Fudge Sundae Cake Recipe — it’s pure comfort in every bite.

Frequently Asked Questions

Conclusion: A Timeless Pie You’ll Bake Again and Again

Sour cherry pie isn’t just a dessert—it’s a summer tradition. With its bold cherry flavor, buttery crust, and customizable variations, it’s the kind of recipe that becomes a family favorite. Whether you’re using market-fresh fruit or frozen tart cherries from your freezer stash, this pie delivers vibrant flavor and homemade charm every time.

So grab your rolling pin, preheat that oven, and don’t overthink it—just bake the pie.

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