Sour Cherry Pie

Feel free to use fresh or frozen fruit in this Sour Cherry Pie recipe. Either works well in the sour cherry pie filling—and makes for a mouthwatering partner for the pastry crust in this homemade cherry pie recipe.

Sour Cherry Pie
Photo: Squire Fox
Prep Time:
25 mins
Bake Time:
1 hrs 20 mins
Total Time:
25 mins
Servings:
8

Ingredients

  • 2 portions Alan's Pie Pastry or one 15-oz. pkg. rolled refrigerated unbaked pie crust (2 crust)

  • 1 ½ cup sugar

  • ½ cup quick-cooking tapioca

  • ¼ teaspoon salt

  • 1 16 ounce frozen pitted sour (tart red) cherries, or 4 cups fresh pitted sour cherries*

  • ¾ cup dried or fresh cranberries

  • 1 tablespoon lemon juice

  • ¼ teaspoon almond extract

  • ¼ teaspoon vanilla

  • 1 egg

  • 1 tablespoon whipping cream

Alans Pie Pastry

  • 3 ¾ cup all-purpose flour

  • 1 tablespoon sugar

  • ½ tablespoon kosher salt

  • ½ teaspoon baking powder

  • 1 ¾ cup cold unsalted butter

  • cup ice-cold water

  • 2 tablespoon sour cream

  • 1 teaspoon vinegar

Directions

  1. Preheat oven to 375 degrees F. On a lightly floured surface, roll one pastry portion to a circle 12 inches in diameter. Transfer pastry to a 9-inch pie tin or plate. Trim pastry even with rim of pie tin, reserving scraps. (Or if using rolled refrigerated unbaked pie crust, roll out pie crust according to package directions.)

  2. In a small mixing bowl combine sugar, tapioca, and salt. In a large mixing bowl combine cherries, cranberries, lemon juice, almond extract, and vanilla. Add sugar mixture; toss to coat.* Transfer to prepared pie tin.

  3. On a floured surface roll remaining pastry to an 12-inch circle. Cut slits in pastry; place atop filling. Trim to 1/2-inch beyond edge of pie tin. Fold top pastry under bottom pastry. Crimp edge as desired. Combine egg and whipping cream; brush atop pastry. If desired roll reserved pastry scraps and cut small decorations; attach to top of pie crust and brush with egg wash. Place pie on a foil-lined baking sheet.

  4. Bake for 1 hour and 20 minutes or until filling is bubbly. If necessary, cover edges of pie with foil to prevent overbrowning. Cool on wire rack.

Alans Pie Pastry

  1. In a very large bowl combine flour, sugar, salt,* and baking powder. With a pastry blender cut in butter leaving chunks the size of peas. Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen.

*

if using frozen cherries, let stand at room temperature 20 minutes.

Nutrition Facts (per serving)

652 Calories
29g Fat
94g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 652
% Daily Value *
Total Fat 29g 37%
Saturated Fat 18g 90%
Cholesterol 101mg 34%
Sodium 185mg 8%
Total Carbohydrate 94g 34%
Total Sugars 52g
Protein 6g
Vitamin C 1.8mg 9%
Calcium 40.4mg 3%
Iron 2.3mg 13%
Potassium 141mg 3%
Folate, total 80.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

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