Description

This sour cherry pie combines a flaky, buttery crust with a tangy, juicy cherry filling sweetened and flavored with vanilla and almond extracts—a timeless classic dessert.

Ingredients

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

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

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Instructions

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.
In a bowl, combine sour cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract (if using), and salt. Toss gently and let rest for 15 minutes.
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 excess dough.
Pour cherry filling into the prepared crust and spread evenly.
Roll out the second dough disk and place over the filling, either fully or as a lattice. Crimp the edges and brush the top with egg wash.
Preheat oven to 425°F (220°C). Place pie on a baking sheet and bake for 45 to 50 minutes, until golden and bubbling.
Cool on a wire rack for at least 2 hours to allow the filling to set.

Notes

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.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 26g
Sodium: 250mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg