Short Description

This sour cherry pie combines a flaky, buttery crust with a tangy, juicy cherry filling that’s perfectly sweetened and flavored with vanilla and almond extracts. A classic dessert with timeless appeal.

Why You’ll Love This Recipe

Features a homemade buttery pie crust that’s crisp and tender
Uses fresh or frozen sour cherries for a vibrant, tart flavor
Simple ingredients with no artificial fillers
Flexible: works with full crust or lattice top
Pairs beautifully with ice cream, whipped cream, or even cheese

Ingredients

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

Pie Filling:
• 4 cups fresh or frozen sour cherries, pitted
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/4 teaspoon salt

Pie Crust:
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, chilled and cubed
• 6 to 8 tablespoons ice water

Directions

Make The Pie Crust

In a large bowl, combine flour, salt, and sugar.
Add cubed butter and cut into the flour using a pastry cutter or fingers until it resembles coarse crumbs.
Add ice water one tablespoon at a time, mixing just until the dough holds together.
Divide dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare The Cherry Filling

In a bowl, combine sour cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt.
Toss gently to coat the cherries evenly. Let the mixture rest for 15 minutes.

Roll Out The Pie Crust

Lightly flour your surface and rolling pin.
Roll one dough disk into a 12-inch circle.
Transfer to a 9-inch pie pan and trim any excess dough.

Assemble The Pie

Pour cherry filling into the prepared crust and spread evenly.
Roll out the second dough disk and place it over the filling—either fully or as a lattice.
Crimp the edges to seal and brush the top with egg wash (1 beaten egg + 1 tablespoon water).

Bake The Pie

Preheat oven to 425°F (220°C).
Place pie on a baking sheet and bake for 45 to 50 minutes, until the crust is golden and the filling bubbles.
Cool on a wire rack for at least 2 hours to allow the filling to set.

Servings And Timing

Servings: 8 slices
Preparation Time: 30 minutes
Chill Time: 1 hour
Baking Time: 45 to 50 minutes
Cooling Time: 2 hours
Total Time: Approximately 4 hours 30 minutes

Variations

Add a dash of cinnamon to the filling for a spiced twist
Use a crumble topping instead of a top crust for a rustic look
Substitute part of the cherries with blueberries or raspberries
Make mini hand pies for individual servings
Add orange zest to the filling for a citrusy flavor

Storage/Reheating

Room Temperature: Store covered for up to 2 days
Refrigerator: Store in plastic wrap for up to 1 week
Freezer: Wrap tightly and freeze for up to 3 months
Reheating: Warm slices in a 300°F (150°C) oven for 10–15 minutes

FAQs

Can I Use Sweet Cherries Instead?

Yes, but reduce the sugar to 1/2 cup to balance the sweetness.

Do I Need To Thaw Frozen Cherries First?

Yes, thaw and drain them to avoid excess liquid in the filling.

Can I Make The Dough In Advance?

Absolutely—pie dough can be made up to 3 days in advance and kept in the fridge.

What If I Don’t Have Almond Extract?

You can leave it out or replace it with more vanilla extract.

Can I Use Store-Bought Pie Crust?

Yes, but homemade crust will yield a better texture and flavor.

Why Is My Filling Runny?

The pie may not have baked long enough for the cornstarch to thicken the juices. Make sure the filling is bubbling before removing from the oven.

How Do I Prevent A Soggy Bottom?

Bake the pie on the lower rack and consider blind-baking the bottom crust for a few minutes.

What Is The Best Way To Crimp The Edges?

Use your fingers or a fork to press and seal the edges for a decorative and sealed crust.

Can I Make This Pie Gluten-Free?

Yes, use a 1:1 gluten-free flour substitute and check the cornstarch is certified gluten-free.

How Do I Know The Pie Is Done?

Look for a golden crust and bubbling filling—this means the thickener is activated and ready.

Conclusion

This sour cherry pie is the perfect mix of tart and sweet, wrapped in a tender, flaky crust. Whether served warm with ice cream or enjoyed cold the next day, this classic dessert is a must-bake for cherry lovers. Its vibrant flavor and beautiful presentation make it a standout on any table.

Ezabella