Sour Cherry Pie

Sour Cherry Pie is a quintessential summer dessert that combines tart, juicy cherries with a flaky, buttery crust. This recipe, adapted from the Pennsylvania State Grange Cookbook, captures the essence of homemade pie-making with a from-scratch filling and crust. It’s the perfect way to showcase fresh sour cherries, offering a rich, authentic flavor that store-bought versions can’t replicate. Whether you’re using fresh, home-canned, or frozen cherries, this pie will transport you to a simpler, more delicious time.

Why You’ll Love This Recipe

This Sour Cherry Pie recipe brings together two vital elements: a sweet-tart cherry filling and a crispy, flaky pie crust. The homemade filling is bursting with fresh, tangy sour cherries and enhanced by a subtle lemon kick, while the pie crust—made with butter or Crisco—adds a tender, flaky texture that perfectly complements the bold filling. Whether you’re baking with fresh sour cherries picked from the farm or using frozen cherries at the height of summer, this pie will become a go-to for pie enthusiasts. The combination of flavors and textures is simply irresistible.

Ingredients

For the Cherry Filling:

• 1 lb (1 quart box) sour cherries (fresh or frozen)

• 3 tablespoons cornstarch

• ¾ cup granulated sugar

• ¾ cup water

• 1 tablespoon lemon juice

• 1 tablespoon butter

For the Pie Crust:

• 2 cups all-purpose flour

• 1 teaspoon salt

• ¾ cup cold shortening (such as Crisco)

• ½ cup ice-cold water (with 1 teaspoon apple cider vinegar added)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cherry Filling:

1. Pit the Cherries: This step is essential to avoid bitter, unpitted cherries in your pie. If you don’t have a cherry pitting tool, you can manually pit each cherry with a knife or small tool.

2. Make the Filling: In a medium saucepan, combine cornstarch, sugar, and water. Stir to combine and bring to a boil. Add the lemon juice and pitted cherries, and stir to mix.

3. Cook the Filling: Reduce the heat to medium and cook, stirring often, for about 10 minutes or until the mixture thickens and turns a rich red color. Remove from heat and stir in the butter. Allow it to cool before using.

Pie Crust:

1. Mix Dry Ingredients: In a bowl, mix the flour and salt together.

2. Incorporate Shortening: Add the cold shortening to the flour and use a pastry blender to cut the shortening into the flour until well-incorporated.

3. Add Water: Slowly incorporate the ice-cold water (with vinegar), one tablespoon at a time, until the dough begins to come together.

4. Shape Dough: Turn the dough out onto a floured surface, divide it into two equal portions, and form them into discs. Wrap them in plastic wrap and refrigerate for at least an hour before rolling out.

5. Roll and Assemble: Roll out the first disc of dough and fit it into your pie plate. Add the cooled cherry filling. Roll out the second disc and either cover the pie entirely or cut it into strips to form a lattice top.

6. Bake: Preheat your oven to 400°F (200°C). Place the pie on a baking sheet (to catch any spills) and bake for 45–55 minutes or until the crust is golden brown and the filling is bubbling. Let the pie cool before serving.

Servings and Timing

• Servings: This recipe yields one 9-inch pie, which serves approximately 6-8 people.

• Preparation Time: 45 minutes

• Cooking Time: 45–55 minutes

• Chill Time: 1 hour (for dough)

• Total Time: 2 hours

Variations

• Frozen Cherries: If fresh sour cherries aren’t available, you can substitute frozen sour cherries. Just be sure to thaw them before use.

• Sweet Cherry Pie: If you prefer a sweeter flavor, you can use sweet cherries, but keep in mind that the result will be less tart.

• Butter Crust: If you prefer a butter crust over shortening, simply replace the shortening with cold butter for a richer flavor.

• Lattice Top: Instead of a solid top crust, you can create a beautiful lattice top to showcase the filling. Simply cut the dough into strips and weave them over the top of the filling.

Storage/Reheating

• Storage: Store the pie in the refrigerator, covered with plastic wrap or aluminum foil. It will stay fresh for up to 3 days.

• Reheating: To reheat, place the pie in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the crust is warmed through and crispy again.

FAQs

How do I pit sour cherries?

You can use a cherry pitting tool for the quickest method, or slice each cherry in half and remove the pit manually with a knife.

Can I use sweet cherries instead of sour cherries?

While you can substitute sweet cherries, the flavor will differ significantly. Sweet cherries are much less tart and may require a little extra sugar.

Can I make the dough ahead of time?

Yes! The dough can be made a day or two in advance. Simply wrap it tightly in plastic wrap and refrigerate until you’re ready to use.

Can I freeze the pie?

Yes, you can freeze the pie before baking. Assemble the pie, wrap it tightly in plastic wrap, and then aluminum foil. Freeze for up to 3 months. When ready to bake, remove from the freezer and bake from frozen at 400°F (200°C) for 60 minutes.

What type of cherries should I use for a cherry pie?

Make sure to use sour cherries, not sweet ones. Sour cherries are key to achieving the tart flavor characteristic of cherry pie.

Can I substitute the shortening with butter in the crust?

Yes, you can substitute butter for the shortening. The crust will be a bit richer and less flaky, but still delicious.

How do I prevent the pie from getting too runny?

Make sure the filling is cooked long enough so that it thickens before you pour it into the crust. Also, the cornstarch helps to set the filling and prevent excess runniness.

How do I know when the pie is done?

The pie is done when the crust is golden brown, and the filling is bubbling through the top or lattice crust.

Can I use a pre-made crust?

Yes, you can use a store-bought crust if you’re short on time, but homemade crust really takes the pie to the next level.

How long should I let the pie cool before serving?

It’s best to let the pie cool for at least 1-2 hours before cutting to ensure the filling has set and won’t run.

Conclusion

This Sour Cherry Pie is a wonderful combination of tart cherries and a perfectly flaky, buttery crust. Making your own filling and crust from scratch may take a little extra time, but it’s worth every minute for the depth of flavor you’ll get. Whether you’re enjoying it fresh from the oven or cold the next day, this pie will surely impress anyone who tastes it. If you’ve never baked a cherry pie from scratch, this is your perfect starting point—trust us, it’s easier than you might think, and the results are absolutely delicious.