Recipes › Plum (European) › Sour Cherry Pie
Sour Cherry Pie
A quintessential American summer pie filled with tart, jammy sour cherries sweetened just enough to balance their bright acidity. A double crust of buttery, flaky pastry frames the glossy ruby filling, and a lattice top shows off the vivid fruit inside. This is the pie sour cherry trees were made for.
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Ingredients
- 5 cups fresh sour cherries, pitted
- 1 cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp almond extract
- ½ tsp vanilla extract
- 2½ cups all-purpose flour, for pastry
- 1 tsp salt
- 1 cup unsalted butter, cold, cut into cubes
- 6 tbsp ice water
- 1 egg, beaten, for egg wash
- 1 tbsp coarse sugar, for topping
Contains: cereals gluten, eggs, milk, nuts.
Method
- Make the pastry: whisk flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in ice water 1 tablespoon at a time until dough just comes together. Divide in half, flatten into discs, wrap, and refrigerate for at least 30 minutes.About 15 min
- Preheat oven to 425°F. Toss pitted sour cherries with sugar and cornstarch in a bowl. Stir in almond extract and vanilla. Let sit for 10 minutes to draw out juices.About 12 min
- Roll one pastry disc to 12 inches and fit into a 9-inch pie dish. Add the cherry filling. Roll the second disc, cut into strips, and weave a lattice over the filling. Crimp and trim edges.About 15 min
- Brush the lattice with beaten egg and sprinkle with coarse sugar. Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake for 40 more minutes until filling is bubbling and pastry is deep golden.About 55 min
- Cool on a wire rack for at least 2 hours before slicing — the filling sets as it cools.About 3 min
Tips
- Cold butter is the key to flaky pastry — work quickly and return dough to fridge if it warms up.
- Place a baking sheet under the pie to catch any bubbling juices.
- The filling should be actively bubbling at the center before you pull the pie out.
Ring the changes
- Add 1 tsp of fresh lemon zest to the filling for extra brightness.
- Replace one-third of the sour cherries with sweet Bing cherries for a milder flavor.
Keeping it
Store loosely covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices at 350°F for 10 minutes to re-crisp the pastry.
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13 min · easy · Plum (European)
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