There’s something truly magical about baking a pie from scratch, and when it comes to the *best sour cherry pie recipe*, I can hardly contain my excitement! The moment you open the oven door to that warm, inviting aroma—it’s pure bliss. I remember the first time I made this pie; I was in my grandmother’s kitchen, surrounded by the chatter of family, and we all eagerly awaited a slice. The tartness of the cherries perfectly balanced with the sweetness of the sugar just dances on your taste buds! Trust me, once you try this recipe, it’ll become a cherished favorite in your home too. It’s simple, satisfying, and oh-so-delicious—just like a good pie should be!
Why You’ll Love This Recipe
- It’s incredibly easy to prepare, perfect for both novice and experienced bakers.
- The combination of sweet and tart flavors will have your taste buds singing!
- The flaky crust complements the juicy cherry filling perfectly—talk about a match made in heaven!
- You can use fresh or frozen sour cherries, making it versatile for any season.
- This pie is great for sharing! It yields 8 generous slices—perfect for gatherings.
- It pairs beautifully with whipped cream or vanilla ice cream for that extra indulgence.
- Making this pie is a fun activity to do with family or friends—bonding over baking is the best!
- Leftovers (if there are any!) taste even better the next day, as the flavors meld together.
Ingredients for the Best Sour Cherry Pie Recipe
(Tip: You’ll find the full list of ingredients in the recipe card below!)
- 2 cups sour cherries, pitted (fresh or frozen—both work wonderfully!)
- 1 cup granulated sugar (you can adjust this based on the tartness of your cherries)
- 2 tablespoons cornstarch (this helps thicken the juicy filling)
- 1 tablespoon lemon juice (just a splash to brighten those flavors)
- 1 teaspoon vanilla extract (because who doesn’t love a hint of vanilla?)
- 1 tablespoon butter, cut into small pieces (for that extra richness)
- 1 double pie crust (you can use store-bought or make your own—both are delicious!)
How to Prepare the Best Sour Cherry Pie Recipe
Prepping the Oven and Ingredients
Before you dive into making your pie, let’s get that oven preheated to 425°F (220°C). This step is crucial because you want your pie to start baking in a hot oven, creating that beautiful flaky crust! While that’s heating up, gather all your ingredients. I like to have everything measured out and ready to go—trust me, it makes the process so much smoother and more enjoyable. Plus, it saves you from running around looking for that elusive can of cornstarch while the cherries are waiting!
Combining the Cherry Filling
Now, in a large mixing bowl, toss together your pitted sour cherries, sugar, cornstarch, lemon juice, and vanilla extract. I like to mix them gently, just enough to coat the cherries but not mush them up! The cornstarch will help thicken the filling as it bakes, keeping it from being too runny. Let this sit for a few minutes to let the flavors meld—this is where the magic starts to happen, and the anticipation builds!
Assembling the Pie
Alright, let’s roll out that pie crust! If you’re using a store-bought crust, just unroll it and fit it into your pie dish. If you’re feeling adventurous and making your own, roll out the first half until it’s about 12 inches in diameter. Place it carefully in your pie dish, letting it hang over the edges a bit. Pour that luscious cherry mixture into the crust, and don’t forget to dot it with small pieces of butter for that extra richness. Then, roll out your second crust and gently lay it over the filling. Seal the edges by crimping them with your fingers or a fork—this is where you get to show off your pie-making skills! Finally, cut a few slits in the top crust to let the steam escape. It’ll look gorgeous, I promise!
Baking and Cooling
Time to bake! Slide that pie into your preheated oven and let it bake for about 45-50 minutes. Keep an eye on it; you want the crust to be a lovely golden brown and the filling to bubble up a bit. Oh, the smell wafting through your kitchen will be heavenly! Once it’s done, take it out and let it cool on a wire rack for at least an hour. This cooling period is really important; it allows the filling to set up nicely. I know it’s tempting, but resist the urge to dive in right away—trust me, it’ll be worth the wait for that perfect slice!
Tips for Success
- Choose the Right Cherries: Fresh sour cherries are ideal, but if they’re out of season, frozen ones work just as well! Just make sure to thaw and drain them before using to avoid excess liquid in your pie.
- Keep Your Crust Cold: When handling the pie crust, keep it chilled! If it gets too warm, it can become difficult to work with and won’t be as flaky. If you notice it getting soft, pop it in the fridge for a few minutes before rolling it out.
- Don’t Skimp on the Cornstarch: This ingredient is your best friend for a perfectly thick filling. It helps to absorb excess juices from the cherries and keeps your pie from being soupy. If you like a thicker filling, you can add an extra tablespoon!
- Taste as You Go: Before sealing up the pie, give the cherry filling a little taste. Sometimes, depending on the tartness, you might want a tad more sugar. Adjust it to your liking—after all, it’s your pie!
- Let It Cool: I know it’s hard to wait, but letting the pie cool completely before slicing is key. It gives the filling time to set, making for a cleaner slice. Plus, the flavors have a chance to deepen and develop!
- Experiment with Spices: If you want to add a little twist, consider adding a pinch of cinnamon or almond extract to the cherry filling. It can give your pie a unique flavor that’ll impress everyone!
Nutritional Information Disclaimer
Just a quick note: the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. Factors like the type of pie crust, the ripeness of the cherries, and even your measuring methods can influence the final numbers. So, while I strive to give you the best guidance possible, keep in mind that these figures are not set in stone. If you’re tracking your intake closely, I recommend using a nutrition calculator with your exact ingredients for the most accurate results!
FAQ Section
Can I use sweet cherries instead of sour cherries?
While this recipe is crafted for the tartness of sour cherries, you can use sweet cherries if you prefer! Just reduce the sugar slightly since sweet cherries are naturally sweeter.
How do I store leftover pie?
To store your leftover pie, cover it loosely with plastic wrap or aluminum foil and keep it in the fridge. It’ll stay fresh for about 3-4 days, although I doubt there will be any left!
Can I freeze the pie?
Absolutely! You can freeze the baked pie or even just the unbaked assembled pie. Just wrap it tightly in plastic wrap and then aluminum foil. When you’re ready to enjoy it, bake directly from frozen, adding a few extra minutes to the baking time.
What can I do if my filling is too runny?
If your filling turns out runny, don’t worry! You can thicken it by simmering the pie filling on the stovetop with a little extra cornstarch mixed with water until it thickens up nicely. Then, let it cool before using it in your pie!
Can I make this pie ahead of time?
Sure thing! You can prepare the pie a day in advance and store it in the fridge before baking. Just remember to let it come to room temperature before popping it in the oven for a more even bake.
Serving Suggestions
Now that you’ve baked the *best sour cherry pie recipe*, let’s talk about how to serve it up for maximum enjoyment! My absolute favorite way to enjoy this pie is with a generous dollop of freshly whipped cream. The light, airy texture of the cream complements the tart cherries beautifully and adds that perfect touch of sweetness. If you’re feeling a bit indulgent (and who isn’t?), go for a scoop of vanilla ice cream—there’s something magical about the warm pie melting the ice cream just a little, creating a delightful contrast of temperatures!
For an extra burst of flavor, try drizzling some homemade caramel sauce or a sprinkle of cinnamon on top. You can even serve it with a side of Greek yogurt for a tangy twist that balances the sweetness! And don’t forget about fresh mint leaves; they make a lovely garnish and add a pop of color to your presentation!
Whatever you choose, just be ready for the compliments to roll in. This pie is a showstopper, and it deserves to be celebrated with the tastiest accompaniments!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious sour cherry pie, you’ll want to make sure it stays fresh for those next-day cravings! To store any leftovers, simply cover the pie loosely with plastic wrap or aluminum foil and place it in the refrigerator. It’ll stay tasty for about 3-4 days—though I doubt it’ll last that long, right?
If you want to keep it for longer, you can freeze the pie. Just wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It’ll stay good for up to 3 months in the freezer. When you’re ready to enjoy it, there’s no need to thaw; you can bake it straight from frozen! Just add a few extra minutes to the baking time—your kitchen will fill with that heavenly aroma once again!
For reheating individual slices, I recommend popping them in a microwave for about 30 seconds to 1 minute. If you prefer that fresh-out-of-the-oven taste, place slices in an oven preheated to 350°F (175°C) for about 10-15 minutes. This way, the crust stays nice and flaky while the filling gets warm and bubbly. Enjoy every last bite!
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The Best Sour Cherry Pie Recipe: 7 Ways to Delight Your Taste Buds
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This is the best sour cherry pie recipe you will ever try. It combines tart cherries with a flaky crust for a delicious dessert.
Ingredients
- 2 cups sour cherries, pitted
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 double pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine the sour cherries, sugar, cornstarch, lemon juice, and vanilla.
- Roll out one pie crust and place it in a pie dish.
- Pour the cherry mixture into the crust and dot with butter.
- Roll out the second pie crust and place it over the filling. Seal the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes or until the crust is golden brown.
- Let it cool before serving.
Notes
- Use fresh or frozen sour cherries.
- Adjust the sugar based on the tartness of the cherries.
- Serve with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: the best sour cherry pie recipe
