Description
This classic Sour Cherry Pie recipe features a luscious filling made from tart cherries cooked with lemon juice, sugar, and cornstarch for perfect thickness, all encased in a flaky double-crust pastry. With a balance of sweet and tart flavors enhanced by vanilla and almond extracts, this pie is a delightful dessert perfect for spring and summer gatherings or any time you crave a comforting homemade treat.
Ingredients
Filling
- 2 pounds tart/sour cherries (fresh or frozen, pitted)
- ½ cup water
- 2 tablespoons lemon juice
- ¾ cup granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract (optional)
Pie Crust and Topping
- 1 Pie crust for a 9-inch double-crust pie
- 1 large egg
- 3 tablespoons water
- 1 teaspoon granulated sugar
Instructions
- Prepare the Cherry Filling: In a medium saucepan over medium heat, combine the pitted cherries, water, lemon juice, sugar, and cornstarch. Stir the ingredients well to distribute the cornstarch evenly.
- Cook the Filling: Bring the mixture to a boil, then reduce the heat to low. Cook while stirring frequently for 5 to 10 minutes until the filling thickens and the cherry juices change from an opaque pinkish to a clear, deep red color, indicating it’s ready.
- Add Flavorings and Cool: Remove the saucepan from heat and stir in the vanilla and almond extract. Allow the filling to cool completely before assembling the pie. The filling can be refrigerated for up to 3 days or frozen for 2-3 months for later use.
- Prepare the Oven and Pie Plate: Preheat your oven to 425°F (220°C). Position an oven rack in the bottom third of the oven, preferably the lowest setting, and place a rimmed baking sheet on it to catch any drips.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one half of the pie crust to fit a 9-inch pie plate. Carefully transfer it to the pie plate and trim any excess dough around the edges.
- Fill the Pie: Pour the cooled cherry filling evenly into the prepared bottom crust.
- Roll Out Top Crust: Roll out the remaining half of the dough large enough to cover the pie with some overhang. Place it over the filling.
- Seal and Crimp Edges: Tuck the dough overhang under the bottom crust edges and crimp firmly to seal the pie.
- Apply Egg Wash and Vent: In a small bowl, whisk together the egg and water, then gently brush this egg wash over the top crust. Sprinkle with 1 teaspoon of granulated sugar. Use a sharp knife to cut slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Place the pie on the preheated baking sheet in the oven. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door. Continue baking for 40 to 45 minutes until the crust is golden brown and the filling is bubbly.
- Protect Crust if Needed: If the crust edges brown too quickly during baking, cover them loosely with a pie guard or strips of aluminum foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours before slicing to ensure the filling sets properly. Serve and enjoy!
Notes
- The filling can be prepared ahead of time and stored in the refrigerator for up to 3 days or frozen for 2-3 months.
- If cherries are frozen, thaw and drain excess liquid before using for a better filling consistency.
- Using a pie shield or foil for the edges helps prevent over-browning during the long baking time.
- For a deeper almond flavor, add a drop of almond extract but avoid using too much as it can overpower the tart cherry taste.
- Allowing the pie to cool for at least 2 hours is crucial for the filling to set and for clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
