My Sour Cherry Pie

Discover the perfect balance of tangy and sweet with "My Sour Cherry Pie," an irresistible homemade dessert bursting with flavor. Made with a flaky, buttery double crust and a luscious filling of plump sour cherries enhanced by a hint of lemon juice, this pie is a celebration of seasonal ingredients. The filling thickens beautifully thanks to cornstarch, creating a juicy yet firm texture that holds up with every slice. The golden, glistening crust—brushed with an egg wash—brings both visual appeal and a satisfying crunch. Whether crafted with a classic lattice design or a simple whole crust, this pie is ideal for summer gatherings, holidays, or any occasion that calls for a nostalgic treat. Ready in under two hours, this sour cherry pie achieves the perfect balance between homemade charm and gourmet quality. Serve it warm or at room temperature for a dessert that’s sure to impress!

Nutriscore Rating: 51/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 1 tablespoon granulated sugar
• 0.5 teaspoons salt
• 1 cup unsalted butter (cold, cubed)
• 6 tablespoons ice water
• 4 cups sour cherries (pitted)
• 1.25 cups granulated sugar
• 4 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon unsalted butter
• 1 egg
• 1 tablespoon milk

Directions

Step 1

In a large mixing bowl, whisk together the flour, 1 tablespoon of sugar, and salt.

Step 2

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overmix.

Step 4

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 400°F (200°C).

Step 6

In a medium saucepan, combine the sour cherries, 1.25 cups of sugar, cornstarch, and lemon juice. Heat over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in 1 tablespoon of butter. Let the filling cool to room temperature.

Step 7

On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Place it into a 9-inch pie pan and press gently to fit. Trim excess dough, leaving about 1/2-inch overhang.

Step 8

Pour the cooled cherry filling into the crust-lined pie pan.

Step 9

Roll out the second disc of dough into a 12-inch circle. You may place it whole over the filling or cut it into strips to create a lattice pattern. If leaving whole, cut small slits in the top crust to allow steam to escape.

Step 10

Trim, fold, and crimp the edges of the pie. Beat the egg with 1 tablespoon of milk to create an egg wash, and brush it over the top crust for a golden finish.

Step 11

Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Step 12

Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set.

Step 13

Serve and enjoy your tangy sour cherry pie!

Nutrition Facts

Serving size	1818 grams (1818.0g)

Amount per serving	% Daily Value*
Calories	4515

Total Fat 216.60g	278%
Saturated Fat 131.00g	655%
Polyunsaturated Fat 1.80g
Cholesterol 745mg	248%
Sodium 1350mg	59%
Total Carbohydrate 619.00g	225%
Dietary Fiber 24.50g	88%
Total Sugars 328.50g
Protein 47.60g	95%

Vitamin D 55IU	273%
Calcium 265mg	20%
Iron 17mg	97%
Potassium 1861mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 4.1%

Carbs: 53.6%