Can I use canned or jarred sour cherries for this pie?

Yes, you can use canned or jarred sour cherries if fresh or frozen aren’t available. Just make sure they are packed in water or natural juice (not syrup), and drain them thoroughly. You may also want to reduce the sugar slightly since some preserved cherries are already sweetened.

How do I prevent my sour cherry pie from being runny?

To prevent a runny sour cherry pie, make sure to let the filling rest before baking so the cornstarch can begin absorbing the juices. Also, allow the baked pie to cool for at least two hours before slicing. This helps the filling thicken as it sets. Baking until the filling bubbles ensures the starch activates fully.

Can I freeze sour cherry pie?

Absolutely. You can freeze the unbaked or fully baked pie. For unbaked, assemble and wrap tightly in plastic and foil, then freeze. Bake from frozen, adding 15–20 minutes to the bake time. For baked pies, cool completely, wrap well, and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

Sour Cherry Pie – Best Recipe

Name: Sour Cherry Pie
Prep time: 1 h 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 4 cups sour cherries, pitted (fresh or frozen); 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 (for crust); 1 teaspoon salt (for crust); 1 tablespoon granulated sugar (for crust); 1 cup unsalted butter, chilled and cubed; 6–8 tablespoons ice water; 1 egg + 1 tablespoon water (for egg wash)

Description

This classic sour cherry pie combines the tart brightness of sour cherries with a perfectly flaky homemade crust. It’s a timeless dessert ideal for summer gatherings or holiday tables. Whether made with fresh or frozen cherries, this pie offers a balanced sweet-tart flavor that’s impossible to resist.

Ingredients

Scale

4 cups sour cherries, pitted (fresh or frozen)
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 (for crust)
1 teaspoon salt (for crust)
1 tablespoon granulated sugar (for crust)
1 cup unsalted butter, chilled and cubed
6–8 tablespoons ice water
1 egg + 1 tablespoon water (for egg wash)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix flour, sugar, and salt for the crust.
Add chilled butter and cut into flour mixture until it resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, until dough forms. Do not overmix.
Divide dough into two disks, wrap in plastic, and refrigerate for at least 1 hour.
In another bowl, mix sour cherries, sugar, cornstarch, lemon juice, vanilla, almond extract, and salt. Let sit for 15 minutes.
Roll out one disk of dough into a 12-inch circle and fit into a 9-inch pie dish.
Pour cherry filling into the crust and spread evenly.
Roll out second dough disk and place on top, either as a whole crust or lattice.
Crimp edges to seal and brush with egg wash.
Preheat oven to 425°F (220°C).
Bake for 45–50 minutes, until crust is golden and filling is bubbling.
Let cool on a wire rack for at least 2 hours before serving.

Notes

Adjust sugar based on the tartness of your cherries.
Fresh cherries yield the best flavor, but frozen cherries work well too.
Letting the pie cool completely helps the filling set for cleaner slices.
To prevent a soggy bottom, sprinkle flour or ground nuts on the base crust before adding filling.

Prep Time: 1 hour 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 360
Sugar: 26g
Sodium: 210mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg