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Sour Cherry Pie

Slice of sour cherry pie topped with whipped cream and a cherry, served on a white plate with a lacy napkin.
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A classic American dessert, this Sour Cherry Pie combines a buttery all-butter crust with a sweet-tart cherry filling. Perfect for summer gatherings and adaptable with fresh, frozen, or canned sour cherries.

  • Author: Lena Moretti
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 30 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2½ cups (300g) all-purpose flour
  • ½ teaspoon kosher salt
  • 20 tablespoons (285g) unsalted butter, chilled and cubed
  • ¼ to ½ cup ice water
  • 1 egg + 1 tbsp water (egg wash)
  • 6 cups (2.2 pounds or 1kg) sour cherries, pitted
  • 1 cup (200g) granulated sugar
  • 1 teaspoon lemon juice
  • 3 tablespoons (25g) cornstarch
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 tablespoon (14g) unsalted butter, cubed (for dotting)
  • 1 tablespoon granulated sugar (for topping crust)

Instructions

  1. In a food processor, pulse together flour, sugar, and salt.
  2. Add chilled butter and pulse until pea-sized crumbs form.
  3. Gradually add ice water until dough forms clumps.
  4. Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour.
  5. In a saucepan, combine cherries, sugar, and lemon juice. Cook until juices release.
  6. Mix cornstarch with 2 tablespoons water, then stir into cherry mixture. Cook until thickened.
  7. Remove from heat and stir in vanilla and almond extracts. Let cool.
  8. Roll out one dough disc, fit into 9-inch pie pan, and add cooled filling.
  9. Dot filling with butter cubes.
  10. Roll second dough disc, cut into strips, and create lattice top over filling.
  11. Seal and crimp edges, brush lattice with egg wash, and sprinkle sugar.
  12. Bake at 425°F for 15 minutes, then reduce to 375°F and bake 45–60 minutes more.
  13. Cool completely before serving.

Notes

  • Use European-style butter for a flakier crust.
  • Frozen or canned cherries can be substituted for fresh.
  • Cool filling before assembling to avoid soggy crust.
  • Blind bake bottom crust for a crispier base if desired.
  • Refrigerate or freeze leftover pie for extended storage.

Nutrition

Find it online: https://makeawhisk.com/sour-cherry-pie-recipe-2025/